0:00:02 > 0:00:04The wonderful smell of bread just out of the oven.
0:00:04 > 0:00:05The perfect piecrust.
0:00:05 > 0:00:09The 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 > 0:00:45Hello and welcome to our terrific selection of bakes from
0:00:45 > 0:00:47some of our favourite chefs.
0:00:47 > 0:00:50Today's treats include an old-fashioned
0:00:50 > 0:00:53but still effective flowerpot bread...
0:00:53 > 0:00:55the great Antonio Carluccio reveals
0:00:55 > 0:00:57the secret of his purse of mushrooms....
0:00:57 > 0:00:59ANTONIO SIGHS CONTENTEDLY
0:00:59 > 0:01:03The smell that comes from them, just wonderful.
0:01:03 > 0:01:07..and the Hairy Bikers make a crab and leek tart.
0:01:07 > 0:01:09Of course, there are puddings too,
0:01:09 > 0:01:11and they are guaranteed to be special.
0:01:11 > 0:01:15Raymond Blanc shows us how to make a compressed apple terrine...
0:01:15 > 0:01:20That goes into my terrine very nicely, with the butter Calvados.
0:01:20 > 0:01:22..Lorraine has a simply delicious tart recipe...
0:01:24 > 0:01:29..Nigel Slater makes a beautifully spiced bread and butter pudding...
0:01:29 > 0:01:34and we finish with Mary Berry's fantastic four-tier lemon cake.
0:01:34 > 0:01:36I think of all the flavourings there are,
0:01:36 > 0:01:39lemons must be my most favourite.
0:01:39 > 0:01:41I think I'm known for lemon drizzle cake,
0:01:41 > 0:01:44but I think it's a lovely idea to use the whole lemon.
0:01:46 > 0:01:50But we start with an unusual recipe that involves two stages of baking.
0:01:50 > 0:01:53It's necessary to achieve the right texture.
0:01:53 > 0:01:55Here's Paul Hollywood
0:01:55 > 0:01:56to explain everything.
0:02:02 > 0:02:04This biscotti might look like a biscuit,
0:02:04 > 0:02:08but it's actually a sliced up loaf, and it's easy to make.
0:02:08 > 0:02:12These sweet and tasty treats date back to the 13th century.
0:02:12 > 0:02:15A biscotti - which basically means "twice baked".
0:02:15 > 0:02:17That's why they are so hard and crunchy.
0:02:17 > 0:02:19I'm going to show you how to make three flavours,
0:02:19 > 0:02:22with a beautiful, hot mocha-dipping sauce.
0:02:22 > 0:02:26My three biscotti are chocolate, almond and orange,
0:02:26 > 0:02:30pistachio and cranberry, and hazelnut and date.
0:02:30 > 0:02:34Biscotti - a classic, classic Italian bake.
0:02:34 > 0:02:37You need to bake this thing twice to get that crunch.
0:02:37 > 0:02:41This gives you a very crispy mixture indeed.
0:02:41 > 0:02:44Add six eggs to the plain flour and sugar.
0:02:44 > 0:02:47Into this I am going to add a teaspoon of baking powder,
0:02:47 > 0:02:49it's going to be your rising agent.
0:02:49 > 0:02:52I'm just going to start getting my hands in there now.
0:02:52 > 0:02:55A baker can't resist getting his hands into mixes,
0:02:55 > 0:02:58cos then you really remember what it should feel like.
0:02:58 > 0:03:00I'm feeling for something that is going to bind it together.
0:03:00 > 0:03:04Not too liquid, if it's very liquid, you have to mix it for
0:03:04 > 0:03:07a long time to try and build-up some sort of stability.
0:03:07 > 0:03:11Don't worry about your hands getting dirty, it's part of the trade.
0:03:11 > 0:03:14The mere volume of sugar in this will make it quite sticky.
0:03:14 > 0:03:16Although this is a fatless mix,
0:03:16 > 0:03:18it's got lots of sugar in it, so don't kid yourself
0:03:18 > 0:03:21into thinking you're going to get slim by eating it.
0:03:21 > 0:03:25I'm splitting my dough into three for three flavours.
0:03:25 > 0:03:29For the pistachio biscotti, add the zest of a lemon.
0:03:29 > 0:03:33A little bit of bite from the lemon really adds to this flavour,
0:03:33 > 0:03:35adds a little bit of authenticity of Italy.
0:03:35 > 0:03:38Add some roughly chopped pistachios and dried cranberries,
0:03:38 > 0:03:40then mix together.
0:03:42 > 0:03:46For the hazelnut and date biscotti, again, start with lemon zest.
0:03:46 > 0:03:50Then add chopped hazelnuts and dates to the dough mix.
0:03:50 > 0:03:54The final one...is a bit special.
0:03:54 > 0:03:58For the chocolate, nut and orange biscotti, add chopped almonds,
0:03:58 > 0:04:01some extra flour to the dough and some melted chocolate.
0:04:01 > 0:04:04The general law is, once you've got a good, consistent base mix,
0:04:04 > 0:04:07whether that's bread, cake or anything,
0:04:07 > 0:04:09if you add a liquid to it, you must counter it with something dry.
0:04:09 > 0:04:13So I've added the flour to cancel out the liquid of the chocolate.
0:04:13 > 0:04:15Chop up some almonds.
0:04:15 > 0:04:18With the addition of the almonds to this,
0:04:18 > 0:04:21it really adds to the texture, but also to the flavour.
0:04:22 > 0:04:25That blended with the chocolate - gorgeous.
0:04:27 > 0:04:31Add a dash of vanilla essence, the zest of an orange
0:04:31 > 0:04:33and some chopped up chocolate.
0:04:33 > 0:04:35And that really adds to the biscotti.
0:04:35 > 0:04:37You're going to get an overall flavour,
0:04:37 > 0:04:39but then you're going to hit this chunk.
0:04:39 > 0:04:44Shape the three biscotti mixtures ready for the first bake.
0:04:44 > 0:04:48Place that straight... onto a baking tray.
0:04:50 > 0:04:53Bake for the first time at 160 degrees for about 35 minutes.
0:04:55 > 0:04:59And whilst they're in the oven, you can make your dipping sauce.
0:04:59 > 0:05:03I'm making, basically, a chocolate sauce to go with the biscotti.
0:05:03 > 0:05:05I'm adding...some cream...
0:05:07 > 0:05:09..some coffee...
0:05:09 > 0:05:12a good squirt of honey.
0:05:14 > 0:05:16Once that's warmed, I'll begin to add my chocolate.
0:05:16 > 0:05:19You've got to be careful, because you want to melt the chocolate,
0:05:19 > 0:05:22you don't want to burn it.
0:05:22 > 0:05:25Then your marshmallow finally goes in, and then it's ready.
0:05:31 > 0:05:35Once baked for the first time, cut into slices and cook again,
0:05:35 > 0:05:37turning halfway through.
0:05:41 > 0:05:43Get creative with your flavours.
0:05:43 > 0:05:46These are my three versions of biscotti,
0:05:46 > 0:05:49ideally served with a hot mocha dipping sauce.
0:05:49 > 0:05:53I think it's more than moreish. I think it's a must.
0:05:56 > 0:05:59Now, this next recipe isn't just a really good baking one,
0:05:59 > 0:06:02you get a delicious soup thrown in as well.
0:06:02 > 0:06:06It's an old-fashioned way to bake and lovely to do with children too.
0:06:06 > 0:06:09Making bread and watching yeast do its magic is a great way
0:06:09 > 0:06:11to introduce them to the science of baking.
0:06:11 > 0:06:15And cooking it in a flowerpot makes it even more fun.
0:06:21 > 0:06:24Now, home-made bread doesn't have to be complicated,
0:06:24 > 0:06:26because when I'm at home, I use some of this stuff.
0:06:26 > 0:06:29It's a ready-made dry mix really.
0:06:29 > 0:06:34Grab a packet like this, good pinch of salt, and 300ml of warm water.
0:06:34 > 0:06:38The secret with making bread also...
0:06:38 > 0:06:40is get the water right.
0:06:40 > 0:06:44You can make it with cold water, it just takes longer to prove.
0:06:44 > 0:06:47One thing you don't want to be using is too hot a water,
0:06:47 > 0:06:49because it actually kills the yeast.
0:06:49 > 0:06:53We're just going to mix this altogether, and really,
0:06:53 > 0:06:55with bread doughs, you kind of
0:06:55 > 0:06:58follow a recipe, but it's all in your fingers.
0:06:58 > 0:07:02And it's only through experience and having a go at it that you
0:07:02 > 0:07:04actually understand what you are trying to achieve.
0:07:04 > 0:07:08The problem is most flours react differently
0:07:08 > 0:07:10to different amounts of water.
0:07:10 > 0:07:14It changes so much, whether you buy flour in the winter or the summer,
0:07:14 > 0:07:16whether you buy it abroad as well.
0:07:16 > 0:07:20Different flours absorb different amounts of liquid, so it's not
0:07:20 > 0:07:23really one-recipe-fits-all, you've got to get the moisture into it.
0:07:23 > 0:07:25If it's dry at this stage, it's going to be really dry
0:07:25 > 0:07:27when it comes out of your oven.
0:07:29 > 0:07:31But you just roll it up like that.
0:07:31 > 0:07:33You got this nice ball of dough really.
0:07:33 > 0:07:34You can tell when it is ready,
0:07:34 > 0:07:37if you just press the top of it, if it springs back...
0:07:37 > 0:07:40which that is doing there, that means the dough is ready.
0:07:40 > 0:07:43You can buy great bread mixes from most supermarkets,
0:07:43 > 0:07:46and it's a brilliant way to take some of the guesswork
0:07:46 > 0:07:48out of making the perfect loaf.
0:07:49 > 0:07:52The dough needs an hour to prove, so while that's happening,
0:07:52 > 0:07:54I'm preparing my baking tins -
0:07:54 > 0:07:56flowerpots.
0:07:57 > 0:07:59Great for baking these little loaves in,
0:07:59 > 0:08:02and they certainly add the wow factor to any pick-me-up meal.
0:08:04 > 0:08:07Coat the insides with butter and line with grease-proof paper,
0:08:07 > 0:08:10and then it's back to my dough.
0:08:10 > 0:08:14Then you can, what we call, knock the dough back. Watch what happens.
0:08:14 > 0:08:17When you chuck your hand in, the dough collapses.
0:08:19 > 0:08:23There you go, it almost decreases in height by half.
0:08:23 > 0:08:26So once you get to this stage... And already you can smell the dough.
0:08:26 > 0:08:30It actually smells like sourdough, that great-tasting bread,
0:08:30 > 0:08:33and you can see the texture of it, this is what it should be.
0:08:35 > 0:08:38So roll that out.
0:08:38 > 0:08:42Ideally, for these little pots, you want 150g bowls,
0:08:42 > 0:08:44but something about that size.
0:08:45 > 0:08:47When you're moulding it,
0:08:47 > 0:08:52the best way to do it is to put the bread, fold it in on itself,
0:08:52 > 0:08:57turn it over, and just using the power of your hand, push down...
0:08:59 > 0:09:00..and cup your hand at the same time.
0:09:00 > 0:09:05So flatten down first, and then gradually cup your hand up
0:09:05 > 0:09:07so it comes up to a ball like that.
0:09:07 > 0:09:10And then just pop these into the bottom of the moulds.
0:09:14 > 0:09:18And then just sprinkle it with a bit of flour, no eggwash needed.
0:09:18 > 0:09:22Just a touch of flour over the top. And then leave this to prove.
0:09:22 > 0:09:25This is what we call a secondary prove.
0:09:25 > 0:09:28So you allow these sort of pots to rise up again.
0:09:28 > 0:09:31And you can see, you've already knocked it back,
0:09:31 > 0:09:33and they'll rise up again like what we've got here.
0:09:33 > 0:09:37And these are just about ready to go in the oven now.
0:09:37 > 0:09:41For a little decorative finish, cut a slice in the top of the loaves,
0:09:41 > 0:09:44then put in a very hot oven for about ten minutes.
0:09:46 > 0:09:49That was simple, and now for the easy bit.
0:09:49 > 0:09:52For my nutritious soup, all I need is a diced butternut squash...
0:09:54 > 0:09:56..a finely sliced onion...
0:09:56 > 0:09:58and a frying pan with some butter.
0:10:02 > 0:10:05What you need to do is cook it quite quickly, so for this soup,
0:10:05 > 0:10:07when you dice it this size,
0:10:07 > 0:10:10it'll take no more than about five minutes to cook.
0:10:10 > 0:10:12Add some veg stock...
0:10:14 > 0:10:16..and some milk. Full fat of course.
0:10:20 > 0:10:22Salt and pepper.
0:10:24 > 0:10:28Bring this to the boil and cook this for about five minutes.
0:10:32 > 0:10:35And the key to this is to not overcook the veg.
0:10:35 > 0:10:38Like in any soup really, you wouldn't overcook carrots
0:10:38 > 0:10:40if you serve them for Sunday lunch, well, don't overcook them
0:10:40 > 0:10:42when you turn it into a soup.
0:10:42 > 0:10:44Cos you want all that flavour in there,
0:10:44 > 0:10:46that fresh flavour of these wonderful veg.
0:10:49 > 0:10:51What we'll do now is just blend it.
0:11:00 > 0:11:02So once it's nice and finely blended...
0:11:02 > 0:11:05Now, the key to this is, you don't need to
0:11:05 > 0:11:06pass it through a sieve.
0:11:06 > 0:11:11See how smooth it gets, that's because you've cooked it nicely.
0:11:11 > 0:11:13But also, what you've got to do is finish this off.
0:11:13 > 0:11:16I'm going to use some lime zest and lime juice,
0:11:16 > 0:11:21which I think goes amazingly with butternut squash.
0:11:21 > 0:11:24So a good amount of lime juice and lime zest.
0:11:27 > 0:11:32In there. And always what you've got to do with soup is season it.
0:11:36 > 0:11:39Make sure you've got plenty of seasoning in there.
0:11:39 > 0:11:43What the lime will do is really freshen up this soup.
0:11:43 > 0:11:47It's a great addition, and also, you can put it in with carrots
0:11:47 > 0:11:49and all manner of different stuff.
0:11:49 > 0:11:51Just really lifts up the flavour.
0:11:51 > 0:11:53And then, of course, you've got your bread.
0:11:53 > 0:11:55I just think this looks fantastic.
0:11:55 > 0:11:57Lovely and simple.
0:11:57 > 0:12:01These little pots, certainly the soup, just think it's simple,
0:12:01 > 0:12:03it tastes great...
0:12:04 > 0:12:08..it's full of flavour, and of course, when you're at home...
0:12:09 > 0:12:11..you can be a bit poncey.
0:12:11 > 0:12:13Just got a little bit of watercress...
0:12:15 > 0:12:16..on the top.
0:12:18 > 0:12:22And there you have it. Sort of a butternut squash and lime soup.
0:12:22 > 0:12:24With home-made bread.
0:12:28 > 0:12:32The lime is really key to this, it makes it really come alive.
0:12:32 > 0:12:35Butternut squash is great as it is, but when you put it in there,
0:12:35 > 0:12:37it really lifts the soup.
0:12:39 > 0:12:42Now, from an unusual way to bake bread to
0:12:42 > 0:12:45an unusual dish from Lorraine Pascale.
0:12:45 > 0:12:49With figs and shortcrust pastry, it's halfway to being a pudding,
0:12:49 > 0:12:51but add cream cheese and mint,
0:12:51 > 0:12:53and you've got yourself a great main course.
0:12:59 > 0:13:01I always think shortcrust is a patchwork pastry,
0:13:01 > 0:13:04cos it always falls apart.
0:13:04 > 0:13:07And you're always patching it together when it's in the tin.
0:13:07 > 0:13:10But that's OK, it's just very crumbly.
0:13:10 > 0:13:13OK, and again, a palette knife.
0:13:13 > 0:13:16Good if it's sticky, slide it underneath like that.
0:13:20 > 0:13:22And then...
0:13:23 > 0:13:26..carefully fold it over.
0:13:26 > 0:13:29So just lay it over the tin and very gently...
0:13:32 > 0:13:35There. OK, now ease it down.
0:13:35 > 0:13:36I like to get a little ball of pastry
0:13:36 > 0:13:40and then use that to get it into the corners.
0:13:40 > 0:13:42That way I don't stick my finger through.
0:13:43 > 0:13:49Take a knife, and just cut off the excess.
0:13:51 > 0:13:55So I just take the wooden spoon, bit of flour,
0:13:55 > 0:13:58and go all the way round in the grooves,
0:13:58 > 0:14:03and it gives it a lovely finish when it comes out of the oven.
0:14:04 > 0:14:06OK, that's good.
0:14:06 > 0:14:08So this is going in the fridge now for 15 minutes,
0:14:08 > 0:14:10or until it's nice and firm.
0:14:18 > 0:14:21When the tart shell is rested, it gets blind-baked,
0:14:21 > 0:14:23which means baked without a filling.
0:14:23 > 0:14:28Get the baking paper slightly bigger than the tin, scrunch it up,
0:14:28 > 0:14:32then un-scrunch it and line the tin with it.
0:14:32 > 0:14:35And we do this because it helps the paper sit snugly in the tin.
0:14:37 > 0:14:41Fill it with baking beans, or dried beans, to weigh the pastry down,
0:14:41 > 0:14:43so you get a nice flat base.
0:14:44 > 0:14:48Get it into the oven at 180 degrees for 20 to 25 minutes.
0:14:52 > 0:14:56OK, so the tart is cooked, now to make the filling.
0:14:56 > 0:15:03It's such an easy filling to make. You need 250ml of cream...
0:15:03 > 0:15:06I'm using a whipping cream, you can use double cream.
0:15:06 > 0:15:11You just want to whisk it until it starts to stiffen slightly.
0:15:11 > 0:15:15The beauty of this is it's a no-cook filling, it's just so fast.
0:15:18 > 0:15:22So I'm adding 165g of cream cheese.
0:15:24 > 0:15:27And then mix it all together, you want it all to be incorporated.
0:15:27 > 0:15:31It looks a bit lumpy at first, then it will go smooth.
0:15:33 > 0:15:36OK, then I need a tablespoon of Marsala.
0:15:37 > 0:15:42Optional, of course, but Marsala is my favourite ingredient.
0:15:42 > 0:15:45It's a sort of sweet fortified wine from Sicily.
0:15:46 > 0:15:49Then some honey, three squidges of honey.
0:15:52 > 0:15:54Gives it a lovely sweet flavour.
0:15:56 > 0:15:59Just dollop that into the case.
0:16:02 > 0:16:05Make sure all the bottom of the case is covered.
0:16:08 > 0:16:11All right, now that's ready for the figs.
0:16:11 > 0:16:15So these figs are going to get cut into quarters
0:16:15 > 0:16:17and then laid on top of the tart.
0:16:19 > 0:16:24It really is such an easy, simple topping, and so, so stunning.
0:16:28 > 0:16:31Start lining them up, and it's all how you present them.
0:16:31 > 0:16:34I just think that's so pretty, we have them standing upright.
0:16:34 > 0:16:39That lovely red and green together. OK, now for the next 15.
0:16:49 > 0:16:53We need some mint. Snip some over the top.
0:16:54 > 0:16:57And you can also use basil, rich basil, over this,
0:16:57 > 0:17:00but I just think mint goes beautifully.
0:17:00 > 0:17:04And lastly, some pistachio nibs.
0:17:06 > 0:17:09OK, that's ready, so easy.
0:17:17 > 0:17:19- ALL: Mmm.- Looks incredible.
0:17:19 > 0:17:21- OK, who's first? - Looks too good to eat.
0:17:22 > 0:17:24LORRAINE LAUGHS
0:17:31 > 0:17:33- Mmm!- Mmm!
0:17:35 > 0:17:38- That's divine. - Really, really good.
0:17:38 > 0:17:41We move on now to another tart recipe,
0:17:41 > 0:17:43this time from the Hairy Bikers.
0:17:43 > 0:17:49It combines a pastry crust with some seafood. My favourite - crab.
0:17:49 > 0:17:54The sweet, white meat here pairs up beautifully with some leeks.
0:17:54 > 0:18:00Here's how to make our best of British crab and leek tart.
0:18:00 > 0:18:02All tarts start with a pastry base,
0:18:02 > 0:18:05and this one is half wholemeal, half flour.
0:18:05 > 0:18:07- Take a leek, Kingy.- I'm on me way!
0:18:07 > 0:18:10DAVE HUMS GERMAN NATIONAL ANTHEM
0:18:10 > 0:18:11I'll crack on with them.
0:18:11 > 0:18:14What we're going to do is saute those off in a frying pan
0:18:14 > 0:18:15with a little bit of butter.
0:18:15 > 0:18:18Now, the important things is, we don't want any colour on them.
0:18:18 > 0:18:21We simply want them to sweat.
0:18:21 > 0:18:22Take wholemeal flour...
0:18:24 > 0:18:28..in a processor, mix with plain.
0:18:28 > 0:18:32To your wholemeal and plain flour, add little knobs of butter.
0:18:32 > 0:18:33Like so.
0:18:33 > 0:18:36You can put it into cubes and it looks all posh,
0:18:36 > 0:18:37but there's no need to.
0:18:37 > 0:18:40It's a very quick and easy tart, this, it's really nice,
0:18:40 > 0:18:43and it tastes immense.
0:18:43 > 0:18:46It's fantastic, innit? But leeks, you know...
0:18:46 > 0:18:48# They make you si-i-i-ing! #
0:18:48 > 0:18:51- Oh, Gawd.- No, it is. They're meant to be good for your voice.
0:18:51 > 0:18:54Emperor Nero believed - and he was very vain about
0:18:54 > 0:18:58his singing voice - that leeks made him sing better.
0:18:58 > 0:19:02So he ate loads, and his nickname was Porophagus,
0:19:02 > 0:19:05- which means "leek eater". - It doesn't.
0:19:05 > 0:19:10# La-la-la-la-la-la-laaaaa.... #
0:19:10 > 0:19:13- You'd better get going, son. - I've eaten loads in my time.
0:19:13 > 0:19:15- Not enough.- Oh...
0:19:20 > 0:19:23Blitz the flours and the butter in a food processor
0:19:23 > 0:19:24until you get fine crumbs.
0:19:26 > 0:19:29Then add the egg in a thin stream until it all comes together.
0:19:31 > 0:19:32This is a short pastry.
0:19:34 > 0:19:37It's shorter than Ronnie Corbett wearing sandals, this one.
0:19:37 > 0:19:42- Butter your tin liberally.- Put your leeks in for about three minutes.
0:19:42 > 0:19:45You don't want any colour on them, you want them to sweat.
0:19:45 > 0:19:47Sweat, sweat, sweat, sweat.
0:19:47 > 0:19:49Think Benidorm.
0:19:50 > 0:19:56So just roll that flat and put that great big lump in your tin.
0:19:56 > 0:19:59Now, you could try rolling it out, get yourself in a kerfuffle.
0:19:59 > 0:20:04Just press it in with your fingers in an even way. It's so easy.
0:20:04 > 0:20:09It's short, it's full of butter, it's going to be tasty.
0:20:09 > 0:20:12Because sometimes, wholemeal pastry, if you don't have
0:20:12 > 0:20:16loads of butter in, quite frankly, can be like a beer mat.
0:20:16 > 0:20:20That's them. Take them off the heat, let them cool.
0:20:22 > 0:20:26See? No colour on them, and we just sweated them.
0:20:26 > 0:20:28Look at that, hands of a master.
0:20:30 > 0:20:32Just get it nice and even.
0:20:32 > 0:20:36It's so much easier than trying to wrestle with a rolling pin.
0:20:36 > 0:20:39- And, you know, it's a personal touch.- It is a personal touch.
0:20:41 > 0:20:43See? Beautifully even.
0:20:43 > 0:20:46What we do is we prick this with a fork,
0:20:46 > 0:20:48and just pop this in the fridge for half an hour to chill down.
0:20:48 > 0:20:51Before we blind bake it. Look at that, beautiful.
0:20:51 > 0:20:55Ow! Ooh! Eeh! Ooh! Ah!
0:20:58 > 0:21:01If you've just tuned in you may wonder,
0:21:01 > 0:21:03"Why is he baking a bean pie?" It's not.
0:21:03 > 0:21:06This is a process known as blind baking.
0:21:06 > 0:21:10What happens is, we pre-bake the base, and as you can see,
0:21:10 > 0:21:13the beans will hold the pastry to the sides of the tin.
0:21:13 > 0:21:17Also, apart from giving us a pastry case with a good shape,
0:21:17 > 0:21:19it's going to make sure that it is cooked,
0:21:19 > 0:21:21- so you'll never get a tart with a soggy bottom.- No.
0:21:21 > 0:21:23That's wrong.
0:21:25 > 0:21:30- Right, mate, the filling. Let's crack on.- Now...- Thank you.
0:21:31 > 0:21:34- Now... - DAVE HUMS TUNE
0:21:35 > 0:21:38We need three eggs whisked slightly and then...
0:21:38 > 0:21:40Creme fraiche, look at that.
0:21:42 > 0:21:46That's going to make the tart rich, tasty and unctuous.
0:21:46 > 0:21:49The creme fraiche falls in a certain way.
0:21:49 > 0:21:51Look at that bit there.
0:21:52 > 0:21:57And this is truly island life. An island of creme fraiche
0:21:57 > 0:21:59in a sea of egg.
0:21:59 > 0:22:01I wonder how different life would have been
0:22:01 > 0:22:04if we had been connected to mainland Europe
0:22:04 > 0:22:07and there hadn't been the English Channel. Do you know what I mean?
0:22:07 > 0:22:11- We'd be German. - Well, they wouldn't have invaded.
0:22:11 > 0:22:15- Right, mate, next. - The brown crab meat.
0:22:16 > 0:22:18Crab comes in two parts.
0:22:18 > 0:22:21The back, which is full of the brown stuff, which, personally,
0:22:21 > 0:22:25I think is one of the great gastronomic gifts to mankind.
0:22:25 > 0:22:28- Oh, yeah.- And the white meat. The brown meat goes into the base.
0:22:28 > 0:22:31OK, so we've got now eggs,
0:22:31 > 0:22:36creme fraiche, and now we put the brown crab meat.
0:22:41 > 0:22:44Oh, don't forget the base. Take the beans out...
0:22:44 > 0:22:46Taking care not to burn yer mitts.
0:22:50 > 0:22:52That's cooked lovely.
0:22:52 > 0:22:54What we still need to do is to firm it up a bit more.
0:22:54 > 0:22:58Pop that back into the oven without the beans for ten minutes.
0:22:58 > 0:23:01But keep an eye on it, we don't want to burn it.
0:23:08 > 0:23:09- Oh, lovely, mate.- Yep.
0:23:12 > 0:23:14Look at that.
0:23:14 > 0:23:17It's like a well-formed digestive biscuit, which is what we want.
0:23:19 > 0:23:23- Now, in here, our leeks go. - Put me beans back.
0:23:27 > 0:23:30And again, just whisk them in.
0:23:30 > 0:23:34The white crab meat mixture goes into the base and the leeks
0:23:34 > 0:23:37and brown meat mixture on the top.
0:23:37 > 0:23:38Starting from the middle...
0:23:44 > 0:23:48- Look, a couple of little 'uns, Kingy.- Perfect, dude.
0:23:48 > 0:23:52Right, it's what you call cook's perks. Waste nowt.
0:23:52 > 0:23:55- It's a thing of joy, isn't it? - It's lush, man.
0:23:55 > 0:23:59And top with grated cheddar. Cook's perks, cook's perks.
0:23:59 > 0:24:01We're not worried about these overflowing,
0:24:01 > 0:24:03these are just for us.
0:24:03 > 0:24:07Pop back into an oven for about half an hour at 160 degrees Celsius.
0:24:07 > 0:24:08- Ready...- Steady...- Go.
0:24:14 > 0:24:18- Oh, smells great.- It does, that is... Oh, look at that, man.
0:24:18 > 0:24:22- Oh, it's epic! Yes. - That's beautiful, isn't it?
0:24:22 > 0:24:26Look how it's bubbling away there, Dave.
0:24:26 > 0:24:27The crust is perfect.
0:24:30 > 0:24:33- You could serve this one, couldn't you?- You could, you could.
0:24:33 > 0:24:35I think it needs to cool a little bit, doesn't it?
0:24:35 > 0:24:38- Yeah, it just needs to be, like, blood-warm.- Yes, it does.
0:24:38 > 0:24:40- Cup of tea then?- Aye.- Might as well.
0:24:46 > 0:24:48Time for snackeroonies.
0:24:50 > 0:24:54- Ooh, the leek and crab tart. - Mr Myers.- Thank you.
0:24:54 > 0:24:56Ooh, it's a good cutter, isn't it?
0:24:56 > 0:25:03- And that base is so thin.- Oh, yes. It's crisp, the bottom's crisp...
0:25:03 > 0:25:06- Beautiful.- Right, bon appetit.
0:25:07 > 0:25:11You know, our great British eating crab, it's punching through
0:25:11 > 0:25:14all of those flavours and keeping a taste of its own.
0:25:14 > 0:25:15Yeah, it is.
0:25:15 > 0:25:19- A truly great British harvest of the sea, that is.- Mmm.- Fantastic.
0:25:25 > 0:25:28Now, a recipe from the great Raymond Blanc.
0:25:28 > 0:25:29Raymond is famous, of course,
0:25:29 > 0:25:32for making his food look as special as it tastes.
0:25:32 > 0:25:35And this pudding is a great example.
0:25:35 > 0:25:38Here he is with a spectacular apple terrine.
0:25:38 > 0:25:40The dish I'm going to do is a compresse of apple.
0:25:40 > 0:25:44It's simply just apple slices which I've cooked for three hours.
0:25:44 > 0:25:49Of course, food we all know, is about complicated simplicity.
0:25:49 > 0:25:52Picking the right apple for this technique is vital.
0:25:52 > 0:25:56They must be firm, a floury apple will break down into a mush.
0:25:56 > 0:25:59Varieties like the Cox and Braeburn are low in sugar
0:25:59 > 0:26:02and high in the natural gelling agent pectin, making them
0:26:02 > 0:26:04the perfect choice for a terrine.
0:26:04 > 0:26:08About eight or ten apples according to size, OK?
0:26:08 > 0:26:12We laugh, but I always think an apple a day keeps the doctor away.
0:26:13 > 0:26:17But it's very important to get the right thickness.
0:26:17 > 0:26:18That is the right thickness.
0:26:18 > 0:26:22It's about 1mm, 1.5 maybe.
0:26:22 > 0:26:25But not too thin, because it will puree, and not too thick,
0:26:25 > 0:26:29because it will stick together. Voila.
0:26:30 > 0:26:35I cut a bit of grease-proof paper the size of my terrine.
0:26:35 > 0:26:37Blend melted butter, dash of Calvados.
0:26:39 > 0:26:42It goes into my terrine very nicely, bit of butter Calvados.
0:26:44 > 0:26:45So then sideways.
0:26:45 > 0:26:49It's like, really, a builder's job, it's very simple,
0:26:49 > 0:26:54you're just building a simple terrine, layers of apples.
0:26:54 > 0:26:57So, basically, what is fantastic about it is no sugar
0:26:57 > 0:27:01but the apples, they're all fructose.
0:27:01 > 0:27:04The natural pectin in the apples is a jellifying agent, very simple.
0:27:04 > 0:27:06When you make jam, that's what you are doing,
0:27:06 > 0:27:10you add pectin to strengthen the thickness of the fruit.
0:27:10 > 0:27:15After slow-cooking, the pectin will set the terrine as it cools.
0:27:16 > 0:27:17Two-step cooking.
0:27:17 > 0:27:21The first step will be to cook the terrine
0:27:21 > 0:27:24and to lose minimum juice as possible.
0:27:25 > 0:27:27Tres bien.
0:27:27 > 0:27:30Double wrapping the terrine will stop the juice evaporating.
0:27:30 > 0:27:31It's all-important,
0:27:31 > 0:27:34as it will caramelise the apples as they slow cook.
0:27:37 > 0:27:39That's a process of slow-cooking.
0:27:39 > 0:27:43Going to break down the fibres of the apple, so the juices are going
0:27:43 > 0:27:47to come out, of course the pectin is going to break down as well.
0:27:47 > 0:27:52So you place your terrine on a tray in the middle of the oven,
0:27:52 > 0:27:55preheat it at 180 degrees centigrade.
0:27:55 > 0:27:58It will take one hour and a half for the first cooking,
0:27:58 > 0:28:00then you move your terrine out,
0:28:00 > 0:28:03remove the paper and let the steam go away.
0:28:07 > 0:28:09BIRDSONG
0:28:17 > 0:28:21Look, the terrine has already lost about one quarter of its volume,
0:28:21 > 0:28:24the apples are collapsing, and they are also browning.
0:28:24 > 0:28:27I'm going to put it back into the oven for another
0:28:27 > 0:28:29hour and a half to finish the cooking,
0:28:29 > 0:28:31but mostly to let the steam escape
0:28:31 > 0:28:34so the apple experience is even stronger.
0:28:37 > 0:28:41For a professional decoration to accompany the terrine,
0:28:41 > 0:28:43a perfect apple crisp.
0:28:43 > 0:28:46I'm becoming a champion at apple slicing, look.
0:28:46 > 0:28:52Make syrup from 100g of water, 50g of sugar and a dash of lemon juice.
0:28:52 > 0:28:55Pour it over the apples. The syrup will part-cook them.
0:28:55 > 0:28:57Drain, then bake them flat in the oven
0:28:57 > 0:29:01for 45 minutes for a restaurant-style trimming.
0:29:01 > 0:29:03After its three hours in the oven,
0:29:03 > 0:29:05the terrine needs to be left to cool,
0:29:05 > 0:29:08allowing the apples to compress further and the pectin to set.
0:29:08 > 0:29:10That's really wonderful what I see here.
0:29:10 > 0:29:15Look how compressed the apples have been.
0:29:15 > 0:29:17Very, very gently...
0:29:20 > 0:29:23Place a little cake board right in the middle here.
0:29:24 > 0:29:29And then turn it around, voila. Look how gorgeous it is already.
0:29:31 > 0:29:34The slow-cooking has melted the individual apple slices
0:29:34 > 0:29:38into a stunning terrine bursting with flavour.
0:29:39 > 0:29:41And for a crisp base,
0:29:41 > 0:29:46puff pastry cooked between two baking sheets to stop it rising.
0:29:46 > 0:29:51What you have here is really melting, beautifully scented apples.
0:29:51 > 0:29:55Obviously it's very beautifully textured pastry.
0:29:55 > 0:29:57Just...
0:29:58 > 0:29:59..close.
0:30:10 > 0:30:14Bit of caramel sauce. Just water and sugar.
0:30:18 > 0:30:23Brand-new ice cream, home-made. And then...
0:30:23 > 0:30:25voila.
0:30:34 > 0:30:39Ah, magnifique. And we're staying continental with this next recipe.
0:30:39 > 0:30:42Here's Antonio Carluccio demonstrating how to make
0:30:42 > 0:30:47a traditional Italian pastry purse to fill with your favourite ingredients.
0:30:47 > 0:30:50And he's chosen some rather delicious-looking mushrooms.
0:30:53 > 0:30:57For this recipe, I use the chestnut mushroom.
0:30:57 > 0:31:00And it's called chestnut not because of the smell
0:31:00 > 0:31:03or the taste of chestnut, but because of the colour.
0:31:03 > 0:31:08I would suggest you never peel them, because most of the people,
0:31:08 > 0:31:12I don't know why, they have been brought up to peel mushroom.
0:31:12 > 0:31:15In peeling mushroom, you take away the goodness.
0:31:15 > 0:31:17This dish, it's easy,
0:31:17 > 0:31:22and no excuses, as the mushrooms are available in your supermarket.
0:31:22 > 0:31:24To begin, I chop them in half
0:31:24 > 0:31:27and lightly saute with some olive oil and garlic.
0:31:28 > 0:31:32So, I put garlic with this mushroom here
0:31:32 > 0:31:36because it's quite complementary.
0:31:39 > 0:31:47And I put it in now, and also a little bit of chilli. I like chilli.
0:31:47 > 0:31:50A little sea salt, a handful of chopped parsley,
0:31:50 > 0:31:53and already my simple mushroom feast is coming to life.
0:31:55 > 0:31:57It's fantastic,
0:31:57 > 0:32:01but you could use it also as a side dish to a wonderful steak.
0:32:01 > 0:32:02They are cooked.
0:32:05 > 0:32:10Ohh. The smell that comes from them is just wonderful.
0:32:10 > 0:32:14Which leaves enough time for a little story.
0:32:14 > 0:32:18You know the story of the lady that was in court
0:32:18 > 0:32:22because she smashed the hat off her husband?
0:32:22 > 0:32:25With a hammer.
0:32:25 > 0:32:27And the judge, looking at the lady, said,
0:32:27 > 0:32:31"Tell me, out of your file I can see you were married four times before,
0:32:31 > 0:32:36"and all the previous husbands died with mushroom poisoning.
0:32:36 > 0:32:37"So what happened,
0:32:37 > 0:32:40"why did you have to smash the head of your fifth one?"
0:32:40 > 0:32:44"Your honour, the fifth one didn't want to eat the mushrooms."
0:32:46 > 0:32:49They don't call me a fungi for nothing.
0:32:51 > 0:32:55Now, I take some filo pastry, brush with melted butter
0:32:55 > 0:32:56and add my mushrooms.
0:32:56 > 0:32:59Ahh, the smell.
0:32:59 > 0:33:01Then gather the four corners to make the purse,
0:33:01 > 0:33:05before popping in the oven to crisp the pastry.
0:33:05 > 0:33:11And after 15 minutes, wonder of nature, look at this.
0:33:11 > 0:33:15Oh, that's fantastic. Don't tell me you can't do that.
0:33:15 > 0:33:19So, I give you my purse of mushrooms.
0:33:19 > 0:33:23A quick, tasty supper, rich in flavour but easy on your wallet.
0:33:30 > 0:33:34Go to the supermarket, buy whatever you like, and do it.
0:33:34 > 0:33:38It's just wonderful, delicious.
0:33:38 > 0:33:40JANE: More puds now, and it's that old favourite,
0:33:40 > 0:33:42a bread and butter pudding.
0:33:42 > 0:33:46Here's Nigel Slater's version, which comes with his own twist.
0:33:52 > 0:33:55Sometimes things really take you by surprise.
0:33:55 > 0:33:58I remember ordering bread and butter pudding once
0:33:58 > 0:34:02and thinking I was on very safe ground.
0:34:02 > 0:34:05But...I got something very surprising.
0:34:05 > 0:34:08A traditional bread and butter pudding
0:34:08 > 0:34:11that was full of wonderful spices and coconut milk.
0:34:11 > 0:34:16Although it was a dish I recognised and was very happy to eat,
0:34:16 > 0:34:18it just came with this wonderful variation,
0:34:18 > 0:34:19and I've never forgotten it.
0:34:21 > 0:34:24You might think something as classic as good old
0:34:24 > 0:34:27bread and butter pudding can't be improved on, but trust me,
0:34:27 > 0:34:31a few aromatic spices and some rich coconut milk will transform
0:34:31 > 0:34:35a familiar dish into something new and wonderful.
0:34:37 > 0:34:39I'm starting by making the custard base.
0:34:41 > 0:34:44I need egg yolks...and some coconut milk.
0:34:46 > 0:34:49It's got a richness to it that will work
0:34:49 > 0:34:52very, very nicely with the spices.
0:34:53 > 0:34:56And some ordinary milk.
0:35:02 > 0:35:04Now, the reason that this pudding was so wonderful
0:35:04 > 0:35:07was because of the sweet spices.
0:35:07 > 0:35:10They were unexpected, and the first one that went in was vanilla.
0:35:12 > 0:35:17You can use vanilla extract, but I quite like using a whole pod.
0:35:17 > 0:35:22Just scrape some of the seeds out, drop them into the custard.
0:35:22 > 0:35:25I'm going to put the split pod in there as well,
0:35:25 > 0:35:27cos you'll get masses of flavour in there.
0:35:27 > 0:35:30The next spice to go in is possibly my favourite of all.
0:35:32 > 0:35:36If I could only take one spice to my desert island, it would be cardamom.
0:35:36 > 0:35:39There's something magical about the smell of this stuff,
0:35:39 > 0:35:43it's a warming smell, then there's this hit of the exotic about it.
0:35:49 > 0:35:53Cinnamon is the last spice to go in, and some sugar.
0:35:53 > 0:35:56I'm using muscovado, as it's got a rich butterscotch flavour.
0:35:59 > 0:36:02There are so many breads that you can use in this pudding.
0:36:02 > 0:36:06I think I've used every bread that there is, including hot cross buns.
0:36:06 > 0:36:08And they've all been delicious.
0:36:08 > 0:36:10Spread the bread with some soft butter.
0:36:12 > 0:36:14How you arrange the slices is up to you,
0:36:14 > 0:36:16but I do think it's nice to cut the crusts off.
0:36:21 > 0:36:24Just on the top, a little bit of demerara sugar.
0:36:26 > 0:36:30Sometimes I feel I could cook just for the smell of cooking alone,
0:36:30 > 0:36:33and this is one of those moments.
0:36:33 > 0:36:36Have the oven quite low, so the custard bakes slowly.
0:36:40 > 0:36:42As a treat, I want to make a caramelised banana topping
0:36:42 > 0:36:44to go with my pud.
0:36:44 > 0:36:47You'll need two or three quite firm fruits.
0:36:47 > 0:36:51Cook them slowly in butter with a generous sprinkle of sugar.
0:36:55 > 0:36:58So once the bananas are sizzling and starting to brown a little bit,
0:36:58 > 0:37:01they're going to get a bit of grated orange zest.
0:37:05 > 0:37:09It's simply just that last bit of freshness,
0:37:09 > 0:37:13with something that is homely and warm and baked,
0:37:13 > 0:37:16just that little zip to bring the whole thing to life.
0:37:23 > 0:37:29If you shake the pan, you'll see when it's ready, because it quivers.
0:37:29 > 0:37:32Slightly. Almost blancmange-like.
0:37:44 > 0:37:48So I've got toasted bread...quivering, sweet,
0:37:48 > 0:37:51spicy custard, and a bit of fried banana.
0:37:58 > 0:38:00It's just the smell of the sweetness and the spice,
0:38:00 > 0:38:03it's like you've opened up a whole spice cupboard,
0:38:03 > 0:38:07but then you've got this backnote of lovely, sweet butterscotch sugar.
0:38:08 > 0:38:10It really is gorgeous.
0:38:12 > 0:38:14It's blissful.
0:38:17 > 0:38:20Adding the coconut milk is a brilliant way to
0:38:20 > 0:38:22ring the changes with such a familiar pudding.
0:38:22 > 0:38:24What else you add is up to you.
0:38:24 > 0:38:29Favourite spices, dry fruits - whatever takes your fancy.
0:38:29 > 0:38:32Now, Nigel is a great one for suggesting that you improvise
0:38:32 > 0:38:35with a recipe, throw in a bit of what you fancy,
0:38:35 > 0:38:37and often that can work beautifully.
0:38:37 > 0:38:40But sometimes it's important to follow your favourite cook precisely,
0:38:40 > 0:38:43and particularly with cakes,
0:38:43 > 0:38:45measurements and method can be crucial.
0:38:45 > 0:38:48I suggest you stick pretty closely to the recipe
0:38:48 > 0:38:51if you try out this tea-time treat from Mary Berry.
0:38:54 > 0:38:58A celebration tea party calls for a big cake,
0:38:58 > 0:39:00and this four-tiered lemon cake
0:39:00 > 0:39:04uses two lemons, skin and all, and more in the icing.
0:39:04 > 0:39:07So it's full of zesty flavour.
0:39:07 > 0:39:10These two lemons I have simmered very gently
0:39:10 > 0:39:15until they're all squidgy and soft. That'll take about half an hour.
0:39:15 > 0:39:18So I'm going to cut those in half...
0:39:18 > 0:39:21and make sure the juice doesn't spurt all over me!
0:39:21 > 0:39:25Remove the pips, then place the lemons in a processor,
0:39:25 > 0:39:28but don't chop it too finely, the small chunks of lemon
0:39:28 > 0:39:31will give you a nice texture when you bite into the cake.
0:39:31 > 0:39:36Now make the cake mixture using 275g of butter, self-raising flour
0:39:36 > 0:39:39and caster sugar,
0:39:39 > 0:39:43along with four eggs and two level teaspoons of baking powder.
0:39:43 > 0:39:47Then add half the lemon and blend briefly.
0:39:47 > 0:39:50I'm going to put that into two cake tins, and they want to be
0:39:50 > 0:39:54eight inch sandwich tins, and they're quite deep.
0:39:55 > 0:39:57I think, of all the flavourings that there are,
0:39:57 > 0:40:00lemons must be my most favourite.
0:40:00 > 0:40:02I think I'm known for lemon drizzle cake,
0:40:02 > 0:40:06but I think it's a lovely idea to use the whole lemon.
0:40:06 > 0:40:09Level out the mixture then place the tins
0:40:09 > 0:40:11on the same shelf in the oven
0:40:11 > 0:40:15and bake for around 30 minutes at 160 fan.
0:40:15 > 0:40:20Whilst the cakes are cooking, whizz up 175g of icing sugar
0:40:20 > 0:40:27with 50g of butter, add 250g of full-fat mascarpone and blitz again.
0:40:27 > 0:40:30Then finally mix in the remaining lemon pulp.
0:40:30 > 0:40:34Once the cakes have cooked and cooled completely,
0:40:34 > 0:40:37you can start to cut them up.
0:40:37 > 0:40:40Get down level with it so you can really see what you're up to.
0:40:40 > 0:40:45And hold the knife absolutely flat and cut through.
0:40:45 > 0:40:49It helps to have the cake really, really cold.
0:40:49 > 0:40:51Take your time, don't be rushed.
0:40:51 > 0:40:53And if any of the members of the family want to watch you,
0:40:53 > 0:40:55tell them to go.
0:40:55 > 0:40:57It's easier to do it without their advice.
0:40:57 > 0:41:00When both the cakes have been halved,
0:41:00 > 0:41:02start to spread on the icing.
0:41:02 > 0:41:05So that's about a third.
0:41:05 > 0:41:07It's a good thing to make this a bit ahead
0:41:07 > 0:41:12because the lemon will sink into the cake.
0:41:12 > 0:41:17Now, I'm going to put the piece that came off gently over the top,
0:41:17 > 0:41:20then we put another third on top.
0:41:20 > 0:41:23I really don't think it's a good idea to make a cake
0:41:23 > 0:41:27any taller than four layers, that's plenty.
0:41:27 > 0:41:31It's lovely to see those chunky bits of lemon in amongst this
0:41:31 > 0:41:33lovely, creamy mixture.
0:41:34 > 0:41:37And to crown the whole cake, I'm going to
0:41:37 > 0:41:40do some lemon icing on the top.
0:41:42 > 0:41:46Slowly mix in two tablespoons of lemon juice to 175g of
0:41:46 > 0:41:48fondant icing sugar.
0:41:48 > 0:41:51Fondant icing sugar is a fairly new product,
0:41:51 > 0:41:55and it has an excellent shine to it.
0:41:55 > 0:41:58So I'm going to put the whole lot on, right in the middle there.
0:41:58 > 0:42:04Then be patient and just gently edge that over.
0:42:04 > 0:42:06And I don't mind a bit if it trickles down,
0:42:06 > 0:42:12in fact, I'll just encourage little drizzly bits to fall down.
0:42:12 > 0:42:15Which I think looks as though you've made it at home.
0:42:17 > 0:42:22And so, to finish my cake, in this jar I've got some lemon zest.
0:42:22 > 0:42:26And what you do is put it in a pan with just a little water,
0:42:26 > 0:42:28a sprinkling of caster sugar
0:42:28 > 0:42:31and cook it for just about two or three minutes.
0:42:31 > 0:42:34And then I just leave it to dry out in an oven temperature
0:42:34 > 0:42:38of about 110 for about half an hour.
0:42:38 > 0:42:41And I just keep it for decorating perhaps a lemon cold souffle,
0:42:41 > 0:42:45or a mousse, or when a cake needs a lift like this one.
0:42:47 > 0:42:52Mary's great-looking cake makes a real highlight to end our selection.
0:42:52 > 0:42:54And it is our final bake of the day.
0:42:54 > 0:42:58I hope you've seen lots to inspire and excite you, and do join me
0:42:58 > 0:43:03again for more fantastic baking next time. Bye.