0:00:02 > 0:00:05- We're halfway through Bake Off. - Ken yer awfu' smelly but ye'll soon be doon ma belly!
0:00:05 > 0:00:07It was pies and tarts in the tent...
0:00:07 > 0:00:09There's no way they're going to be done in time.
0:00:09 > 0:00:12..and one baker had a drainage issue.
0:00:12 > 0:00:14It's having a plumbing problem!
0:00:14 > 0:00:16We've got a little bit of weepage there.
0:00:16 > 0:00:19Weepage? Looks more like a gusher to me!
0:00:19 > 0:00:24I'm Jo Brand. Anybody want some more? Welcome to An Extra Slice!
0:00:24 > 0:00:27CHEERING AND APPLAUSE
0:00:51 > 0:00:53Good evening.
0:00:53 > 0:00:57Well, not a freezer in sight, as the theme this week was pies and tarts.
0:00:57 > 0:00:59And the question is, Bakewell -
0:00:59 > 0:01:01or did they bake terribly?
0:01:01 > 0:01:04That's what I'll be discussing with a panel of celebrity fans
0:01:04 > 0:01:08as we weigh up the highs and lows from the Bake Off tent.
0:01:08 > 0:01:13And, of course, it was the week that the Norman Conquest finally came to an end.
0:01:13 > 0:01:15AUDIENCE: Aww!
0:01:15 > 0:01:20Here's Norman explaining the risk involved in peeling a lemon.
0:01:20 > 0:01:23The most difficult part of this job is getting the zest off
0:01:23 > 0:01:25without taking any of the pith.
0:01:27 > 0:01:29Norman will be joining us here in a bit.
0:01:29 > 0:01:31Plus, we'll be looking at some of the pies
0:01:31 > 0:01:32you've been making at home
0:01:32 > 0:01:34and some of the tarts here in the studio.
0:01:34 > 0:01:36AUDIENCE CHEERS
0:01:39 > 0:01:42Nothing like a bit of spontaneity(!)
0:01:43 > 0:01:45We'll be trying some of them later.
0:01:45 > 0:01:49As ever, I've had a rummage in the Bake Off bins for unseen moments.
0:01:49 > 0:01:52And I can bring you the precise moment when,
0:01:52 > 0:01:55during a discussion about the origins of pork pies,
0:01:55 > 0:01:57a beautiful friendship came to an end.
0:01:57 > 0:02:00When you look back into the sort of 18... 1700s and 1800s,
0:02:00 > 0:02:02I find that absolutely fascinating.
0:02:02 > 0:02:06You must remember that when you were around in that time as well, Mary.
0:02:06 > 0:02:08LAUGHTER
0:02:11 > 0:02:15Amid claims of sabotage and fury at Mary and Paul's decision
0:02:15 > 0:02:17to oust Iain from the tent,
0:02:17 > 0:02:21one front page took on a whole new meaning.
0:02:27 > 0:02:29Meanwhile, Chetna was setting her timer -
0:02:29 > 0:02:32ironically, for quite a long time.
0:02:32 > 0:02:34TIMER BEEPS
0:02:46 > 0:02:48Right. SHE SIGHS
0:02:51 > 0:02:54Time to meet tonight's panel of celebrity fans.
0:02:54 > 0:02:59First up it's Michelin-starred chef and pork-pie fan, Michel Roux Jr.
0:02:59 > 0:03:01CHEERING AND APPLAUSE
0:03:05 > 0:03:08Next, a comedian who thinks pie should be cake.
0:03:08 > 0:03:10Serve her an apple pie at your peril.
0:03:10 > 0:03:14- It's Shappi Khorsandi! - CHEERING AND APPLAUSE
0:03:17 > 0:03:20And finally, former Home Secretary, now bestselling writer
0:03:20 > 0:03:24and steak-and-kidney pie fan, Alan Johnson MP.
0:03:24 > 0:03:26CHEERING AND APPLAUSE
0:03:30 > 0:03:34Alan, you've dined with the Queen on numerous occasions, I believe.
0:03:34 > 0:03:36Does she serve up a good pie?
0:03:36 > 0:03:39As a Privy Counsellor you would occasionally have a meal
0:03:39 > 0:03:41with Her Majesty, on which my lips are sealed.
0:03:41 > 0:03:44Other than to say that there was a time when I took a biscuit
0:03:44 > 0:03:46and had a piece of cheese and it was very nice,
0:03:46 > 0:03:50but I was told afterwards that the biscuits were for the corgis.
0:03:52 > 0:03:54- I enjoyed it.- I'm disappointed.
0:03:54 > 0:03:56I thought when you said you had dinner with the Queen a lot
0:03:56 > 0:03:58that you lived nearby.
0:03:58 > 0:04:02Yeah, I believe she's got a little flat in Penge.
0:04:03 > 0:04:06I've only ever been in the same room as the Queen once
0:04:06 > 0:04:09and I was a bit ambivalent about meeting her, cos I am republican.
0:04:09 > 0:04:11And I thought, "I'll just go and have a quick wee
0:04:11 > 0:04:14"and have a think about it", and missed her.
0:04:14 > 0:04:17So it worked out perfectly.
0:04:17 > 0:04:19What's your biggest baking disaster, then?
0:04:19 > 0:04:22Was it when you got between John Prescott and the cake trolley?
0:04:24 > 0:04:28It's pies and tarts week in the tent.
0:04:28 > 0:04:32Michel, you're a pork-pie fan. Why do you like them so much?
0:04:32 > 0:04:35Well, I like a French pork pie. A pate en croute.
0:04:35 > 0:04:38- Oh!- Oh, French!
0:04:38 > 0:04:40- Fancy!- Oh, French!
0:04:41 > 0:04:45I love a good, proper Melton Mowbray pork pie.
0:04:45 > 0:04:49- With pickle?- Of course! With le pickle!- Le pickle!
0:04:49 > 0:04:54Cos Melton Mowbray, they put the boiling liquid of the pork bones...
0:04:54 > 0:04:57I use that as moisturiser. It's really good.
0:04:59 > 0:05:01Shappi, you were born in Iran.
0:05:01 > 0:05:03What's a typical Iranian pie?
0:05:03 > 0:05:07- Is there such a thing as an Iranian pasty, for example?- No.
0:05:07 > 0:05:09Iranians aren't as bakey.
0:05:09 > 0:05:12It's all about baklava and you have to wait
0:05:12 > 0:05:15until someone dies to make particular dishes like halva.
0:05:15 > 0:05:19- You're only allowed to have halva when someone dies?- Pretty much!
0:05:19 > 0:05:22We get really excited at funerals.
0:05:23 > 0:05:25Halva!
0:05:25 > 0:05:29So, you've been busy baking pies and tarts at home too
0:05:29 > 0:05:31and sending us pictures of your bakes.
0:05:31 > 0:05:34I've only got a limited time to spend on these
0:05:34 > 0:05:37and I love them so much I always go over, so hang on.
0:05:39 > 0:05:41TIMER BEEPS
0:05:47 > 0:05:48Now, Abi from Worcester
0:05:48 > 0:05:50couldn't decide whether to make a cake or a pie,
0:05:50 > 0:05:54so she made something that you, Shappi, would love -
0:05:54 > 0:05:56a cake that looks like a pie.
0:05:57 > 0:06:00- AUDIENCE: Aww! - Isn't that amazing?
0:06:00 > 0:06:02The pie's made of fudge
0:06:02 > 0:06:07and she's even done some mash made of buttercream and fondant peas.
0:06:07 > 0:06:12Although, unfortunately, the fondant turned out to be shop-bought so...
0:06:12 > 0:06:15Abi, I'm afraid I've had to report you to Mary.
0:06:17 > 0:06:20Lynne from Bridlington made a chocolate swiss roll.
0:06:20 > 0:06:22LAUGHTER
0:06:22 > 0:06:26To be honest, Lynne, it doesn't look all that appetizing,
0:06:26 > 0:06:29but maybe from a different angle it looks lovely.
0:06:29 > 0:06:31LAUGHTER
0:06:34 > 0:06:36It's always a nightmare for parents
0:06:36 > 0:06:38when their child asks for a birthday cake
0:06:38 > 0:06:41in the shape of one of their favourite characters.
0:06:41 > 0:06:44But when Marcus' son Thomas asked for a Thomas The Tank Engine cake,
0:06:44 > 0:06:48he rose to the challenge magnificently.
0:06:48 > 0:06:50LAUGHTER
0:06:52 > 0:06:56Is it just me or has he been shunted into a wall?
0:06:58 > 0:07:02Finally, the strangest bake we've had sent in so far.
0:07:02 > 0:07:06When Fran from Marlow went into hospital for heart surgery,
0:07:06 > 0:07:08her friends baked her a good-luck cake.
0:07:08 > 0:07:10Don't they sound like a lovely bunch of people?
0:07:10 > 0:07:13Well, they're not. They're weird.
0:07:13 > 0:07:15Because here's the cake they presented Fran with,
0:07:15 > 0:07:20what they say was an anatomically correct heart cake!
0:07:20 > 0:07:22AUDIENCE GROANS
0:07:24 > 0:07:28Let's hope none of their friends are booked in for a vasectomy.
0:07:28 > 0:07:30LAUGHTER
0:07:30 > 0:07:32Let's get some order in the house
0:07:32 > 0:07:36and check out what happened in the Bake Off tent this week.
0:07:36 > 0:07:38- On your marks...- Get set... - BOTH: Bake!
0:07:38 > 0:07:41- ALARM BEEPS - Shush!
0:07:41 > 0:07:44The signature bake was to make custard tarts.
0:07:44 > 0:07:47- This is probably my least favourite one.- Pastry's my favourite.
0:07:47 > 0:07:51- I think it's got a wobble. Hopefully, it has.- Looks pretty good to me.
0:07:51 > 0:07:53Lovely pastry and well-flavoured custard.
0:07:53 > 0:07:57- I'm not convinced about the flavour. - That pastry is not quite done.
0:07:57 > 0:08:00For them to kind of hate it is quite... Quite hard.
0:08:00 > 0:08:03Mel and Sue revealed the technical.
0:08:03 > 0:08:07Mary and Paul would like you to make mini pear pies.
0:08:07 > 0:08:10Hopefully they won't need long cos they ain't going to get long.
0:08:10 > 0:08:11What's the worst that can happen?
0:08:11 > 0:08:13That you don't get through to next week?
0:08:13 > 0:08:15I'm going to put that one right under their nose.
0:08:15 > 0:08:17- PAUL:- First place. Well done, Martha.
0:08:17 > 0:08:20And the Showstopper took the bakers to new heights.
0:08:20 > 0:08:23If that stays up, I will be amazed.
0:08:23 > 0:08:25You've got to be aware of fat bottoms on some of these pies.
0:08:25 > 0:08:28Oh! There it goes!
0:08:28 > 0:08:30- What's in the egg whites? - Lavender.- Lavender.
0:08:30 > 0:08:33- Norman got the boot. - Thanks for the lavender meringue.
0:08:33 > 0:08:35And Kate won star prize.
0:08:35 > 0:08:37APPLAUSE
0:08:42 > 0:08:44So, Norman's luck finally ran out.
0:08:44 > 0:08:48He got off to a typical start this week, full of confidence
0:08:48 > 0:08:51and pushing the boat out in the Signature Bake
0:08:51 > 0:08:52to make a custard tart.
0:08:52 > 0:08:56- What is your version of the custard tart?- I chose tarte au citron.
0:08:56 > 0:08:58It's always been a favourite of mine.
0:08:58 > 0:09:01I first tasted it in France about 20 years ago
0:09:01 > 0:09:03and had never had anything as exotic as that at home before.
0:09:03 > 0:09:06What? Not even pesto?
0:09:08 > 0:09:12Michel, can you say tarte au citron for us?
0:09:12 > 0:09:15- Tarte au citron.- Lovely. - APPLAUSE
0:09:19 > 0:09:20Nice to get a round of applause
0:09:20 > 0:09:23for speaking your own language, isn't it?
0:09:24 > 0:09:29Do you think that French staple was a good choice for Norman or not?
0:09:29 > 0:09:31A tarte au citron, when it's done perfectly, is heavenly.
0:09:31 > 0:09:35- And it could win a competition such as this.- Isn't it a car?
0:09:35 > 0:09:37- Is that a car?- That's Citroen.
0:09:37 > 0:09:40- Ah, I see.- A tart in a Citroen.
0:09:40 > 0:09:42That's where you're coming from!
0:09:44 > 0:09:46I distinctly remember Paul Hollywood,
0:09:46 > 0:09:48when he tasted his tarte au catron...citron,
0:09:48 > 0:09:52saying that the taste was... I think he said amazing.
0:09:52 > 0:09:54Taste was really good. But it was a bit messy,
0:09:54 > 0:09:56that's why Norman suffered on that.
0:09:56 > 0:09:59He was... On the technical challenge, he was the top male.
0:09:59 > 0:10:01There's only three males in there and he was number one.
0:10:01 > 0:10:04Last week Paul told Norman he was playing it so safe
0:10:04 > 0:10:06that he was actually beginning to fail.
0:10:06 > 0:10:09And having been in the bottom two for the past few weeks,
0:10:09 > 0:10:11he knew he had no option but to up his game.
0:10:11 > 0:10:14But there's no hurrying Norman.
0:10:14 > 0:10:16I haven't stretched myself today
0:10:16 > 0:10:18because I'm stretching myself tomorrow.
0:10:20 > 0:10:24Norman did finally stretch himself in this week's Showstopper.
0:10:24 > 0:10:28He made a three-tiered pie which he called the Pieffel Tower.
0:10:30 > 0:10:32And for that reason alone, in my opinion,
0:10:32 > 0:10:35should have been made Star Baker.
0:10:35 > 0:10:37Alan, if you were in the tent,
0:10:37 > 0:10:41you could have done the Houses of Pieliament, couldn't you?
0:10:41 > 0:10:45Michel, did Mary and Paul make the right decision?
0:10:45 > 0:10:47It was a close one, I thought, with Richard,
0:10:47 > 0:10:50who didn't do his best as well.
0:10:50 > 0:10:52Were you surprised by Richard's blip, Shappi?
0:10:52 > 0:10:55- I quite enjoyed it.- Did you?
0:10:55 > 0:10:57I did, because it made him look human.
0:10:57 > 0:10:59I like to see people show chinks in their armour.
0:10:59 > 0:11:03It looked like he was pulling it out of a hat every time.
0:11:03 > 0:11:06- That was just...- Black on top. - That was just wrong.
0:11:06 > 0:11:09All it needed was a piece of aluminium foil put on top.
0:11:09 > 0:11:12Would that be inexperience not to know that, would it?
0:11:12 > 0:11:15- Possibly inexperience. But I doubt very much.- What?
0:11:15 > 0:11:20He knew and then decided not to do it to sabotage himself? Or he forgot?
0:11:20 > 0:11:23"How do I stop myself being on fire?
0:11:23 > 0:11:27"There's some water here but I just can't remember what to do with it!"
0:11:28 > 0:11:30Meanwhile, the competition was hotting up.
0:11:30 > 0:11:34The bakers' presentation of their Signature Bakes was second to none.
0:11:34 > 0:11:36Luis even placed delicate mango slices
0:11:36 > 0:11:39on his Tropical Manchester tart.
0:11:39 > 0:11:42He also decorated it with Cape gooseberries -
0:11:42 > 0:11:44at least, that's what Mary calls them.
0:11:44 > 0:11:47Paul gets all posh and calls them physalis,
0:11:47 > 0:11:49which sounds like an unpleasant disease.
0:11:51 > 0:11:52Here's a bit of unseen footage,
0:11:52 > 0:11:54where the two of them are battling it out
0:11:54 > 0:11:57and someone in the background looks as if they've had enough.
0:11:57 > 0:12:00- Do you like Cape gooseberries? - Physalis, yeah.
0:12:00 > 0:12:04- Cape gooseberries.- Physalis. - Cape gooseberries.- Physalis.
0:12:04 > 0:12:06- Cape gooseberries.- Physalis.
0:12:09 > 0:12:11We saw Luis, precise as always,
0:12:11 > 0:12:14pricked his pastry with a fork.
0:12:14 > 0:12:17Michel, tell us about forking pastry.
0:12:17 > 0:12:19LAUGHTER
0:12:25 > 0:12:29The reason why we do it is to stop the pastry from expanding
0:12:29 > 0:12:32and it also stops the bubbles forming. It's called docking.
0:12:32 > 0:12:36- Docking.- Docking, not dogging! Docking!
0:12:36 > 0:12:39- I did say docking. Docking. - Does it give you physalis?
0:12:39 > 0:12:41LAUGHTER
0:12:48 > 0:12:51Nancy, actually, who was Star Baker in week one,
0:12:51 > 0:12:54she's had an interesting week, I think,
0:12:54 > 0:12:56because she did something original
0:12:56 > 0:13:00with her Showstopper of apple pies, making them by hand.
0:13:00 > 0:13:03- Alan, isn't that just showing off? - No, I don't think so.
0:13:03 > 0:13:05Nancy's an East Yorkshire girl.
0:13:05 > 0:13:07They don't show off in East Yorkshire.
0:13:07 > 0:13:13She's innovative, and I actually think Nancy's my hope to win.
0:13:13 > 0:13:16I don't think she will, but I want her to win.
0:13:16 > 0:13:20- Why don't you think she will? - Because I think Martha will win.
0:13:20 > 0:13:22Oh, OK. I loved her Showstopper
0:13:22 > 0:13:24which was a clever design,
0:13:24 > 0:13:27incorporating three of her favourite foods -
0:13:27 > 0:13:29a small pork pie, a medium pork pie,
0:13:29 > 0:13:32and an absolutely gigantic pork pie.
0:13:33 > 0:13:36In the Technical Challenge of mini pear pies,
0:13:36 > 0:13:40Paul's recipe stated the bakers needed to make rough puff pastry,
0:13:40 > 0:13:43which involves adding lumps of fat.
0:13:43 > 0:13:46Nancy explains the complicated process for us.
0:13:46 > 0:13:49Something scientific probably happens to it.
0:13:49 > 0:13:52- LAUGHTER - And does it, Michel?
0:13:52 > 0:13:56Kind of. Sometimes called Scottish puff pastry,
0:13:56 > 0:13:58because it's rough puff pastry.
0:13:58 > 0:14:01Right, so, the word "rough" has been substituted
0:14:01 > 0:14:02for the word "Scottish", has it?
0:14:02 > 0:14:05Is this going out after the referendum?
0:14:05 > 0:14:08LAUGHTER
0:14:08 > 0:14:11Now, Diana had to leave Bake Off due to ill health.
0:14:11 > 0:14:15- Were you a fan of Diana's baking? - Let's be honest.
0:14:15 > 0:14:19I honestly do not think that Diana could have got much further.
0:14:19 > 0:14:23- You don't think she could have gone right to the end?- No, not really.
0:14:23 > 0:14:28- For what reason?- Well, it's not that I'm against the WI,
0:14:28 > 0:14:32or I have thoughts that the WI aren't up for it, but...
0:14:32 > 0:14:34AUDIENCE: Ooh!
0:14:34 > 0:14:37- Don't take on the WI!- No, no, no.
0:14:37 > 0:14:40- I'm treading on thin ice. - Up to it, or up for it?
0:14:40 > 0:14:43- Both, probably! - LAUGHTER AND APPLAUSE
0:14:43 > 0:14:45Now, we come to the part of the show
0:14:45 > 0:14:48where we take a look at some of the pies and tarts
0:14:48 > 0:14:50brought along by the audience.
0:14:50 > 0:14:53Olivia, let's see your Queen of Hearts lemon tart.
0:14:53 > 0:14:54Where is Olivia?
0:14:54 > 0:14:56AUDIENCE: Aww!
0:14:57 > 0:15:00Absolutely lovely. And Laura? Where are you?
0:15:00 > 0:15:03You brought some tarts and pies along,
0:15:03 > 0:15:05including a very impressive Paul pear pie.
0:15:05 > 0:15:07AUDIENCE: Ooh!
0:15:10 > 0:15:12Right. Now, where's Amy? Hi, Amy.
0:15:12 > 0:15:14What have you brought along?
0:15:14 > 0:15:16A Scotch-egg pie.
0:15:16 > 0:15:20Now, Alan, are you happy
0:15:20 > 0:15:22to try some audience bakes?
0:15:22 > 0:15:27- Of course.- If you don't like it, just pretend you do.
0:15:27 > 0:15:31- Like with Ed Miliband. - LAUGHTER AND APPLAUSE
0:15:37 > 0:15:41- I mean, appearance, presentation is wonderful.- Alan.
0:15:43 > 0:15:46I'm trying to think of something Paul Hollywoodish to say,
0:15:46 > 0:15:49but I can't. It's lovely. It's lovely.
0:15:49 > 0:15:52Flavour's beautiful, texture's nice. Mary?
0:15:52 > 0:15:54LAUGHTER
0:15:54 > 0:16:00AS MARY: Well, you ought to be very proud of this creation.
0:16:00 > 0:16:04- That was more sort of Margaret Thatcher.- I know! I know.
0:16:04 > 0:16:07She's the only one I can... AS MARGARET THATCHER: ..actually do.
0:16:07 > 0:16:09Michel, professional opinion?
0:16:09 > 0:16:11Presentation really nice.
0:16:11 > 0:16:13Pastry very good.
0:16:13 > 0:16:16Really good pastry. Flaky, tasty.
0:16:16 > 0:16:19The sausage meat, far too many herbs.
0:16:19 > 0:16:21I'll go with the other two, then.
0:16:22 > 0:16:28- OK. Rob and Emily, where are you? - Yes. We've made a crocodile pie.
0:16:28 > 0:16:33- Out of a crocodile?- Yes, with actual crocodile.- I'll make this snappy!
0:16:33 > 0:16:35Sorry. AUDIENCE GROANS
0:16:35 > 0:16:39Michel, are you a fan of exotic meats like crocodile?
0:16:39 > 0:16:41I have ate crocodile before, yes.
0:16:41 > 0:16:44I actually cooked crocodile before when I was in Australia.
0:16:44 > 0:16:48- It can be really nice. - It CAN be really nice!
0:16:49 > 0:16:53Alan, you're looking a bit reluctant.
0:16:53 > 0:16:56- You don't have to if you don't want to.- OK, I won't!
0:17:00 > 0:17:01LAUGHTER
0:17:01 > 0:17:04APPLAUSE
0:17:06 > 0:17:09What do you think, Michel?
0:17:10 > 0:17:11Yeah.
0:17:11 > 0:17:14LAUGHTER Wise move, then!
0:17:14 > 0:17:15LAUGHTER
0:17:17 > 0:17:20- Shappi, do you want to try it or not?- If it's all right, I'm a bit...
0:17:20 > 0:17:24I'm a vegetarian. All of a sudden. It just came over me.
0:17:24 > 0:17:25LAUGHTER
0:17:25 > 0:17:27You've just become a vegetarian.
0:17:27 > 0:17:31- You don't know when you get the calling. - LAUGHTER
0:17:33 > 0:17:37OK, fair enough. Let's move on. Where's Gary?
0:17:37 > 0:17:39OK, Gary, what have you got there, Gary?
0:17:39 > 0:17:42It's a double-chocolate pecan praline tart.
0:17:42 > 0:17:44Blimey!
0:17:44 > 0:17:45- SHAPPI:- Oh, I'm all over that!
0:17:45 > 0:17:47LAUGHTER
0:17:47 > 0:17:52I believe you set up a completely men's bake club, have you?
0:17:52 > 0:17:56It's a men's-only bake club. A bit like Fight Club, except for...
0:17:56 > 0:17:58LAUGHTER ..but with bakes instead.
0:17:58 > 0:18:02We just steer it away from anything pink, anything cupcake.
0:18:02 > 0:18:04That's the first rule of Bake Club.
0:18:04 > 0:18:06LAUGHTER
0:18:07 > 0:18:11So what's an acceptable manly cake, in your opinion?
0:18:11 > 0:18:12- Or a manly pie.- Anything...
0:18:12 > 0:18:16chocolate, high in fat, lots of cream - that will do.
0:18:16 > 0:18:18I might have a sex change!
0:18:18 > 0:18:20LAUGHTER
0:18:20 > 0:18:22- Guys?- Beautiful, lovely.
0:18:22 > 0:18:25GRUFF VOICE: Really lovely! It's a man's pie.
0:18:25 > 0:18:27What's nice about it, Alan?
0:18:27 > 0:18:29GRUFF: It's very chocolaty...
0:18:29 > 0:18:31LAUGHTER
0:18:33 > 0:18:35For me, the letdown is the crust.
0:18:35 > 0:18:37Fight! Fight! Fight!
0:18:37 > 0:18:38LAUGHTER
0:18:42 > 0:18:44Back to the tent now,
0:18:44 > 0:18:49and a baker who's been described on Twitter as the Beyonce of baking,
0:18:49 > 0:18:52will you please give a huge welcome to Norman?
0:18:52 > 0:18:54CHEERING AND APPLAUSE
0:19:06 > 0:19:11- Oooh, Norman, that's rather lovely, isn't it?- It is!- Big fanbase there.
0:19:11 > 0:19:14Um, welcome to An Extra Slice.
0:19:14 > 0:19:17- Did you enjoy Bake Off?- Absolutely.
0:19:17 > 0:19:19It's the experience of a lifetime.
0:19:19 > 0:19:22- I met some lovely people. I made 11 new friends.- Aw!
0:19:22 > 0:19:23AUDIENCE: Awwww!
0:19:23 > 0:19:25- SHAPPI: You're so lovely! - I would do it all again.
0:19:25 > 0:19:28I was just sort of warming up, you know.
0:19:28 > 0:19:30LAUGHTER
0:19:30 > 0:19:32You didn't do too badly in the technical bake,
0:19:32 > 0:19:35to make Paul's mini pear pies, did you?
0:19:35 > 0:19:38Paul and Mary said that your pear was lovely,
0:19:38 > 0:19:41but your pastry was raw on the inside.
0:19:41 > 0:19:45- Norman, was it?- It was a wee tad raw. I tasted it afterwards
0:19:45 > 0:19:47and my oven temperature was too low.
0:19:47 > 0:19:50I should have set it at 200.
0:19:50 > 0:19:52But the recipe said 180.
0:19:52 > 0:19:54- So Paul was wrong. - LAUGHTER
0:19:54 > 0:19:58OK. Let's see if we can get him sacked.
0:19:58 > 0:19:59LAUGHTER
0:20:00 > 0:20:04Everyone went to town decorating their Signature Bakes this week.
0:20:04 > 0:20:08Kate piped a beautifully precise spiral of rhubarb
0:20:08 > 0:20:10on her custard tart.
0:20:10 > 0:20:13Nancy finished her passion-fruit tart
0:20:13 > 0:20:15with a delicate coconut filigree.
0:20:15 > 0:20:18And shall we see you decorating yours?
0:20:18 > 0:20:20Icing sugar gives it a nice finish.
0:20:21 > 0:20:23It's a bit of a mess, but...
0:20:23 > 0:20:25not too bad.
0:20:25 > 0:20:27LAUGHTER
0:20:28 > 0:20:30- That's quite a dusting, wasn't it?- It was.
0:20:30 > 0:20:33It covers up all the mistakes.
0:20:33 > 0:20:35Absolutely, and you could have had your own spin off show -
0:20:35 > 0:20:37The Great British Shake Off.
0:20:37 > 0:20:39Shake Off, yeah!
0:20:39 > 0:20:44- Now, I notice that you weren't using a sieve there.- No.
0:20:44 > 0:20:46It's an old Scottish method.
0:20:46 > 0:20:47You get a square of muslin
0:20:47 > 0:20:50and a golf ball and some icing sugar.
0:20:50 > 0:20:54- An old Scottish method?- Yes.- OK.
0:20:54 > 0:20:57So the key components, here we are...
0:20:57 > 0:21:01- We've got a bit of muslin, yeah? And a golf ball.- Yeah.
0:21:01 > 0:21:05Let's give ourselves a...tart. There we go.
0:21:05 > 0:21:11- So, and then a bit of icing sugar in there, yeah?- Yes.- OK.
0:21:11 > 0:21:15So let's put a bit in.
0:21:15 > 0:21:18- Go on, then.- You have to stand up for this.- Oh, OK.
0:21:18 > 0:21:20- Stand aside.- Yeah, fine.
0:21:23 > 0:21:25CHEERING AND APPLAUSE
0:21:31 > 0:21:35- I got a bit of applause for that! - You did get a bit of applause!
0:21:35 > 0:21:38- I mean, that's certainly very effective, isn't it?- It is, yeah.
0:21:38 > 0:21:41But can you not sort of get the same result by doing this?
0:21:41 > 0:21:44LAUGHTER
0:21:44 > 0:21:46I ought to try that in future!
0:21:46 > 0:21:47Will you?
0:21:49 > 0:21:53Now, your most exotic twist was in the meringue. Let's have a look.
0:21:53 > 0:21:56- It's an Italian meringue. - SUE:- This tastes of lavender.
0:21:56 > 0:21:58It does.
0:21:58 > 0:22:00Oh, it really tastes of lavender.
0:22:00 > 0:22:03- PAUL: What's in that egg white? - Lavender.
0:22:03 > 0:22:04Lavender?
0:22:04 > 0:22:06- MARY:- I've never had lavender in meringue
0:22:06 > 0:22:08and I don't ever think I want it again.
0:22:08 > 0:22:10LAUGHTER
0:22:12 > 0:22:15You put a fair bit of lavender essence in -
0:22:15 > 0:22:19a teaspoon, I think, didn't you? A teaspoon's worth in?
0:22:19 > 0:22:23I can't remember how much I put in, but it was too bloody much!
0:22:23 > 0:22:24LAUGHTER
0:22:24 > 0:22:27- As Paul will tell you. - Is that quite a lot, a teaspoon?
0:22:27 > 0:22:28It is.
0:22:28 > 0:22:33It must have tasted similar to toilet cleaner or...
0:22:33 > 0:22:36reminded you maybe of your gran's drawers, but...
0:22:36 > 0:22:38- LAUGHTER - your best bake in the tent
0:22:38 > 0:22:39was one of your first,
0:22:39 > 0:22:42your farthing biscuits, from week two.
0:22:42 > 0:22:44Let's have a look at that.
0:22:44 > 0:22:47If you opt to bake something simple, I think it has to be good.
0:22:47 > 0:22:51- It looks a lovely texture when you open it.- I like that biscuit.
0:22:51 > 0:22:55It's very professional. The recipe, the way you've approached it...
0:22:55 > 0:22:57You could sell those tomorrow.
0:22:57 > 0:23:00- I really believe you could sell them tomorrow.- Well done.- OK.
0:23:00 > 0:23:01That's a farthing each.
0:23:01 > 0:23:03LAUGHTER
0:23:03 > 0:23:05Well, you must have been pleased with that.
0:23:05 > 0:23:08- You got a Hollywood handshake there! - I did indeed, yes!
0:23:08 > 0:23:11- Obviously, I was over the moon. - And has your wife changed her tune?
0:23:11 > 0:23:14Because she criticised your biscuits, didn't she?
0:23:14 > 0:23:17- Yes, she's eaten the biscuits now.- Has she? - LAUGHTER
0:23:17 > 0:23:19For some reason that sounds sinister.
0:23:19 > 0:23:21LAUGHTER
0:23:21 > 0:23:24Now, Norman, here's some unseen footage
0:23:24 > 0:23:28where you're sharing another nugget of knowledge.
0:23:28 > 0:23:32I've already put it through a sieve, that removes the chakalaka.
0:23:32 > 0:23:34The chakalaka,
0:23:34 > 0:23:37which is the membrane between the yoke and the white.
0:23:37 > 0:23:39If you leave the chakalaka in,
0:23:39 > 0:23:42that can cause it to be an uneven glaze.
0:23:42 > 0:23:43So they say.
0:23:43 > 0:23:45Do you remove your chakalaka?
0:23:45 > 0:23:47My chakalaka? What is that? My bottom?
0:23:47 > 0:23:51- No, no, that's the membrane in the egg.- Is it?
0:23:51 > 0:23:53LAUGHTER
0:23:53 > 0:23:56She was really impressed by your knowledge.
0:23:56 > 0:23:59And then I found this in the dictionary.
0:24:08 > 0:24:09Chalaza.
0:24:09 > 0:24:10LAUGHTER
0:24:10 > 0:24:13It depends which part of the country you come from.
0:24:13 > 0:24:17Up in our neck of the woods, it's always been known as the chakalaka.
0:24:17 > 0:24:19LAUGHTER
0:24:19 > 0:24:21You've got an answer for everything.
0:24:21 > 0:24:23Because, actually, a chakalaka - you were nearly right -
0:24:23 > 0:24:28- a chakalaka is a South African vegetable relish.- That's right.
0:24:28 > 0:24:30- LAUGHTER - I love you, Norman.
0:24:30 > 0:24:33You said it depends what part of the country come from,
0:24:33 > 0:24:35and then when I said it's a vegetable relish,
0:24:35 > 0:24:37you went, "Yes, that's right."
0:24:37 > 0:24:39- In South Africa.- In South Africa.
0:24:39 > 0:24:41- Oh, you knew that as well?- Yes.- OK.
0:24:41 > 0:24:43LAUGHTER
0:24:43 > 0:24:46Now, as you know, we like to give our bakers a second chance
0:24:46 > 0:24:49at a bake that didn't quite work out for you.
0:24:49 > 0:24:51What have you made?
0:24:51 > 0:24:54Well, I've made a chicken...
0:24:54 > 0:24:58shiitake mushroom and tarragon pie.
0:24:58 > 0:25:02- And this one is finished in rough puff pastry.- OK.
0:25:02 > 0:25:03AUDIENCE GASPS
0:25:03 > 0:25:06- Nearly!- Just teasing!
0:25:06 > 0:25:08LAUGHTER
0:25:08 > 0:25:10It smells nice, doesn't it?
0:25:10 > 0:25:11LAUGHTER
0:25:11 > 0:25:13I hope it tastes OK.
0:25:13 > 0:25:15It smells lovely.
0:25:15 > 0:25:17SHAPPI: It does smell lovely.
0:25:17 > 0:25:19Do you know, I like your confidence.
0:25:20 > 0:25:22SHAPPI: Mm! Yum!
0:25:22 > 0:25:25- Thumbs up from you, Alan? - Absolutely. Two thumbs up from me.
0:25:25 > 0:25:27Brilliant!
0:25:27 > 0:25:30The work of a master baker. I really like this.
0:25:30 > 0:25:32It's got the tarragon in it, it's well seasoned,
0:25:32 > 0:25:35- the pastry is really crunchy - well done!- Superb!
0:25:35 > 0:25:36CHEERING AND APPLAUSE
0:25:40 > 0:25:42If you had your time in the tent again,
0:25:42 > 0:25:44what would you have done differently? Anything?
0:25:44 > 0:25:46I would have done something completely different
0:25:46 > 0:25:50- for the 3-D biscuit display. - What would you have done?
0:25:50 > 0:25:53I would have done a modern sculpture park.
0:25:53 > 0:25:56A Henry Moore sort of thing, with biscuits.
0:25:56 > 0:25:58Do you like a bit of Henry Moore, then?
0:25:58 > 0:26:00Oh, I do a lot of pottery at home
0:26:00 > 0:26:03and I'm inspired by him when I do some of my abstract pieces.
0:26:03 > 0:26:04When it goes wrong.
0:26:04 > 0:26:06- That's right, yeah! - LAUGHTER
0:26:13 > 0:26:16So, thank you so much for coming to see us, Norman.
0:26:16 > 0:26:18The tent won't be the same without you.
0:26:18 > 0:26:22And as a thank you, we've got you a little something,
0:26:22 > 0:26:25which Shappi is kindly bringing over.
0:26:25 > 0:26:26There we go.
0:26:26 > 0:26:28I'll have to very carefully...
0:26:28 > 0:26:31- That's a nice cloth.- Do you want...?
0:26:31 > 0:26:33LAUGHTER
0:26:33 > 0:26:36You're welcome. You like a bit of cloth, do you?
0:26:36 > 0:26:39Well, it's a cake that I baked for you. There you go.
0:26:39 > 0:26:41Oh, that superb. Absolutely.
0:26:41 > 0:26:45It contains eggs, butter and a hint of...
0:26:45 > 0:26:46AUDIENCE: Awwww!
0:26:46 > 0:26:47- ..chakalaka.- Chakalaka!
0:26:47 > 0:26:50- And it features you and Sue doing semaphore.- Very nice.
0:26:50 > 0:26:52That's the letter B.
0:26:52 > 0:26:53That's a B, is it?
0:26:53 > 0:26:55LAUGHTER
0:26:55 > 0:26:57APPLAUSE
0:26:57 > 0:26:58CHEERING
0:27:01 > 0:27:04So, ladies and gentlemen, he's been an absolute joy.
0:27:04 > 0:27:08Give him one of our Great British sendoffs - Norman!
0:27:08 > 0:27:10CHEERING AND APPLAUSE
0:27:26 > 0:27:29Time now to have a look ahead to next week,
0:27:29 > 0:27:31when the tent goes all European.
0:27:31 > 0:27:35- What am I doing?- I hate this bit. - The moment of truth.
0:27:35 > 0:27:38- It's what I call a Showstopper.- Hey!
0:27:38 > 0:27:40- SUE:- Is it alien-autopsy week?
0:27:40 > 0:27:42It does feel a bit like that.
0:27:42 > 0:27:43Am I showing a bit?
0:27:43 > 0:27:45Nothing like cutting it fine, is there?
0:27:45 > 0:27:48Think I might just start again, again.
0:27:48 > 0:27:52Hopefully, we'll have a studio full of people eager to show us
0:27:52 > 0:27:55their Kugelhopfs and dobos tortes
0:27:55 > 0:27:58and, of course, we'd love to see pictures of the European bakes
0:27:58 > 0:27:59you do at home.
0:27:59 > 0:28:02Details at the bottom of the screen. So, what have we learnt this week?
0:28:02 > 0:28:05Well, I can tell you that during this week's judging
0:28:05 > 0:28:07of the tiered pie Showstopper,
0:28:07 > 0:28:12Mary and Paul had to taste a total of 23 different pies.
0:28:12 > 0:28:13Last time I tasted 23 pies,
0:28:13 > 0:28:16the bloke in Greggs insisted I buy one of them.
0:28:16 > 0:28:18LAUGHTER
0:28:19 > 0:28:21A big thank you to our guest baker Norman,
0:28:21 > 0:28:25to all our studio bakers, and to our panel, Michel Roux Jr...
0:28:25 > 0:28:28CHEERING AND APPLAUSE
0:28:28 > 0:28:32- ..Shappi Khorsandi... - CHEERING AND APPLAUSE
0:28:32 > 0:28:34- ..and Alan Johnson MP. - CHEERING AND APPLAUSE
0:28:34 > 0:28:36See you next week, good night.