0:00:02 > 0:00:04I'm Lorraine Pascale. I'm a chef. Baking is my passion.
0:00:04 > 0:00:07When I quit modelling, I tried all sorts of things,
0:00:07 > 0:00:10like being a car mechanic, an interior designer...
0:00:10 > 0:00:12Then I found cooking and that was it.
0:00:12 > 0:00:15Since then I've worked in restaurants, run my own business,
0:00:15 > 0:00:18and I'm going to share some chef's secrets with you.
0:00:18 > 0:00:21For me, baking is anything that cooks in the oven.
0:00:21 > 0:00:24Sweet and savoury, classic dishes,
0:00:24 > 0:00:25delicious new ideas,
0:00:25 > 0:00:29and baking you thought you'd never be able to do - but you can.
0:00:29 > 0:00:33Baking's not always fast, but it's always easy.
0:00:39 > 0:00:42Everyone loves the smell of baking,
0:00:42 > 0:00:46but baking does have a reputation for being a little bit long-winded.
0:00:46 > 0:00:50So I've got some fabulous recipes for when time is of the essence.
0:00:50 > 0:00:53In pastry world, two super-fast canapes:
0:00:59 > 0:01:02The shortcut secret is shop-bought puff pastry.
0:01:02 > 0:01:04And there's no guilt attached whatsoever.
0:01:04 > 0:01:07Then:
0:01:07 > 0:01:10I've had a life-long love affair with them
0:01:10 > 0:01:11and I have a super-speedy recipe.
0:01:11 > 0:01:14And there's more in the quick tray-bake category.
0:01:14 > 0:01:17Flapjacks - totally divine.
0:01:17 > 0:01:19And what's not to love about this?
0:01:19 > 0:01:22French patisserie, made in a flash.
0:01:22 > 0:01:23Skinny tarts have all the glamour
0:01:23 > 0:01:25of French pastries
0:01:25 > 0:01:28but they're easy on the waistline and on the clock.
0:01:28 > 0:01:29And I haven't finished yet.
0:01:29 > 0:01:31How about bread in a hurry?
0:01:31 > 0:01:34A wartime-inspired no-knead Doris Grant loaf.
0:01:34 > 0:01:37Unbelievably quick and delicious
0:01:37 > 0:01:40served with baked Camembert and roasted garlic,
0:01:40 > 0:01:43the fastest, most incredible baked treat.
0:01:43 > 0:01:45This is speed baking.
0:01:49 > 0:01:52MUSIC: "What You Waiting For?" by Gwen Stefani
0:01:52 > 0:01:56# Tick tock, tick tock, tick tock, tick tock
0:01:56 > 0:01:59# La la la la, la la la...#
0:02:02 > 0:02:06I find one of the best shortcuts when you're baking
0:02:06 > 0:02:08is shop-bought pastry.
0:02:08 > 0:02:11It's not a dirty word and there's no shame in it at all.
0:02:11 > 0:02:15You can get everything, from filo to shortcrust.
0:02:15 > 0:02:18But the one I need today is puff.
0:02:20 > 0:02:22And if you can get the all-butter puff versions,
0:02:22 > 0:02:25you'll win every time.
0:02:30 > 0:02:32What I've got in mind
0:02:32 > 0:02:36are some shortcut canapes made with puff pastry.
0:02:36 > 0:02:40I'm thinking a sun-dried-tomato palmier...
0:02:40 > 0:02:44and some good old-fashioned sausage rolls.
0:02:44 > 0:02:47Do you know, I haven't had sausage rolls for ages.
0:02:58 > 0:03:00So, puff.
0:03:00 > 0:03:01Start off with lots of flour.
0:03:01 > 0:03:04You don't want it sticking to the board.
0:03:04 > 0:03:06I'm going to roll it into an oblong.
0:03:06 > 0:03:08Before you start to use it,
0:03:08 > 0:03:11get it out of the fridge about five minutes before
0:03:11 > 0:03:12so it's not too hard.
0:03:12 > 0:03:15It does take a bit of experience
0:03:15 > 0:03:17to get it into a perfect rectangular shape.
0:03:17 > 0:03:21Don't worry if it goes wonky. You can trim it down afterwards.
0:03:21 > 0:03:22It's not a problem at all.
0:03:22 > 0:03:24When you do buy puff,
0:03:24 > 0:03:27try and get the most expensive puff you can afford
0:03:27 > 0:03:31Often the cheaper ones have lots of oil and it doesn't taste that good.
0:03:33 > 0:03:35OK. Now the sausages.
0:03:36 > 0:03:40So I've got these lovely pork and leek sausages.
0:03:40 > 0:03:43You can use any sausages - venison, lamb, whatever you like.
0:03:43 > 0:03:45Or even veggie.
0:03:45 > 0:03:47Just get the best sausages you can.
0:03:47 > 0:03:50I'm going to cut them in half.
0:03:50 > 0:03:54OK. So I'm going to put my sausage down there
0:03:54 > 0:03:56and then cut all the way down,
0:03:56 > 0:03:58because I need 16 of these.
0:03:58 > 0:04:00I like to flavour my sausages,
0:04:00 > 0:04:02even though these taste really good already.
0:04:02 > 0:04:05You can use some rosemary or thyme.
0:04:05 > 0:04:08Anything you want. Get creative.
0:04:08 > 0:04:10I'll sprinkle some thyme over,
0:04:10 > 0:04:12put them underneath.
0:04:12 > 0:04:14I need to give it one little line of egg wash
0:04:14 > 0:04:17so the pastry sticks nicely around the sausage.
0:04:17 > 0:04:18So I need one egg.
0:04:19 > 0:04:21Give it a nice whisk,
0:04:21 > 0:04:23and just brush it like that.
0:04:25 > 0:04:27Roll it up.
0:04:29 > 0:04:31Ah!
0:04:31 > 0:04:34There you go. One gorgeous sausage roll.
0:04:34 > 0:04:35Now for the next 15.
0:04:52 > 0:04:54So, a quick hand wash,
0:04:54 > 0:04:57and then I'll pop the sausage rolls in the fridge for about 20 minutes
0:04:57 > 0:05:00so they keep their shape in the oven.
0:05:03 > 0:05:05MUSIC DROWNS OUT HER SPEECH
0:05:09 > 0:05:13So these have been chilling for 25 minutes,
0:05:13 > 0:05:15and now they're lovely and firm.
0:05:16 > 0:05:18I'll just take off the cling film.
0:05:18 > 0:05:20I'm going to prick them with a fork
0:05:20 > 0:05:24for no other reason than I think it looks pretty.
0:05:24 > 0:05:26You can use a knife,
0:05:26 > 0:05:28do slash marks if you want,
0:05:28 > 0:05:30or nothing at all is good too.
0:05:30 > 0:05:33Then they need this egg glaze.
0:05:33 > 0:05:38The glaze makes the sausage rolls look so lovely and shiny.
0:05:38 > 0:05:40Try not to get it down the sides
0:05:40 > 0:05:42like I have there - I'll just wipe that off.
0:05:42 > 0:05:45We want the sausage rolls to puff up a bit
0:05:45 > 0:05:48and, if you get the egg wash on the sides of the sausages,
0:05:48 > 0:05:53it'll stick the layers together and you won't get that wonderful rise
0:05:53 > 0:05:56that is so characteristic of puff pastry.
0:05:56 > 0:05:58I can't wait to eat these.
0:05:59 > 0:06:02OK, so into the oven for 25 to 30 minutes
0:06:02 > 0:06:04at 200 degrees.
0:06:08 > 0:06:12So, sausage rolls aren't the only super-fast canape
0:06:12 > 0:06:14I can make with puff.
0:06:15 > 0:06:17These little beauties are called palmiers,
0:06:17 > 0:06:20and I've made them with sun-dried tomatoes and rosemary.
0:06:20 > 0:06:23This is where I'm up to so far.
0:06:23 > 0:06:27First I got 500g of puff pastry onto a well-floured board,
0:06:27 > 0:06:30and then I rolled it out into a large rectangle
0:06:30 > 0:06:33until the pastry was about as thick as a £1 coin.
0:06:33 > 0:06:36I chopped up a jar of sun-dried tomatoes, that were drained,
0:06:36 > 0:06:38and spread them all over the pastry,
0:06:38 > 0:06:40sprinkled it with some rosemary,
0:06:40 > 0:06:43and, with the shortest edge facing me,
0:06:43 > 0:06:45took the long edges of the pastry
0:06:45 > 0:06:47and rolled them up to meet in the middle,
0:06:47 > 0:06:49got it onto a baking tray
0:06:49 > 0:06:51and let it chill in the fridge for half an hour.
0:06:51 > 0:06:54Now get a really sharp knife
0:06:54 > 0:06:56and slice them
0:06:56 > 0:07:01into about 1cm pieces.
0:07:01 > 0:07:04You can make these with all sorts of different things.
0:07:04 > 0:07:08Tapenade or some strong cheese - Parmesan or Cheddar.
0:07:08 > 0:07:11The other day I had them sprinkled with icing sugar
0:07:11 > 0:07:15and then they served them dipped in chocolate and they were so good.
0:07:18 > 0:07:20Now they need to go on a baking tray
0:07:20 > 0:07:22and get glazed.
0:07:30 > 0:07:32You can put the egg wash all over it.
0:07:32 > 0:07:34Because these are flat,
0:07:34 > 0:07:38it doesn't matter if you get it all over the sides and edges.
0:07:39 > 0:07:44These need to go into the oven for 15 minutes with the sausage rolls.
0:07:49 > 0:07:51SHE GIGGLES
0:08:13 > 0:08:17So there we are. Sausage rolls, palmiers, in no time at all.
0:08:36 > 0:08:38This is Witney, where I grew up
0:08:38 > 0:08:42and where my brownie obsession began.
0:08:42 > 0:08:45My obsession was so bad that, when I was eight years old,
0:08:45 > 0:08:48I needed more money to fund my brownie habit.
0:08:48 > 0:08:52So I hopped on my bike and scoured the shops for gainful employment.
0:08:52 > 0:08:57Finally, the ironmonger's wife took pity on me
0:08:57 > 0:09:02and she paid me £1 an hour to iron their smalls and sheets.
0:09:03 > 0:09:06So I had enough money to support my brownie habit.
0:09:06 > 0:09:10Needless to say, now I have a fantastic super-fast recipe
0:09:10 > 0:09:12for chocolate brownies.
0:09:19 > 0:09:21Making the brownies couldn't be easier.
0:09:21 > 0:09:25I've melted 165g of butter in the pan
0:09:25 > 0:09:27and then turned the heat off.
0:09:27 > 0:09:32I'm just finishing grating 200g of dark chocolate.
0:09:33 > 0:09:37When you go to the cooking section where all the flour is in the supermarket,
0:09:37 > 0:09:39often they have baking chocolate.
0:09:39 > 0:09:42Avoid that because it doesn't taste very good at all.
0:09:43 > 0:09:47I don't like bain-maries and all that for melting my chocolate.
0:09:47 > 0:09:51This is just a super-quick way to getting your chocolate melted.
0:09:52 > 0:09:56I've got three eggs in here and two yolks,
0:09:58 > 0:10:01and my favourite thing, the vanilla pod.
0:10:01 > 0:10:05Just all the way down the centre of the pod.
0:10:06 > 0:10:10Split it open and then get the back of the knife
0:10:10 > 0:10:12and scrape it off.
0:10:14 > 0:10:16Get that whisking. We'll make a sort of foam.
0:10:16 > 0:10:18There's no raising agent in this,
0:10:18 > 0:10:22so the only air it's going to get is from whisking.
0:10:23 > 0:10:26Brownie purists will shoot me down in flames,
0:10:26 > 0:10:28but I like to use brown sugar for my brownies.
0:10:28 > 0:10:31It just gives a little bit more of a caramelised flavour.
0:10:31 > 0:10:34165g.
0:10:34 > 0:10:36This is now perfect.
0:10:37 > 0:10:39It's important to add the sugar in two lots.
0:10:39 > 0:10:42This way you won't knock out all the air
0:10:42 > 0:10:47and you'll give it a chance to whisk up again in-between goes.
0:10:49 > 0:10:52I can't tell you how much I love brownies.
0:10:52 > 0:10:53I love experimenting as well.
0:10:53 > 0:10:56I've had a few disasters but this one really works.
0:10:58 > 0:11:02I bung the other half in, then give it another whisk.
0:11:04 > 0:11:08I'm not looking for this to increase seven times, like a big meringue,
0:11:08 > 0:11:10but it will get a little bit more voluminous.
0:11:12 > 0:11:15See how that's frothed up a little bit
0:11:15 > 0:11:18but it's still got some lovely bubbles in there?
0:11:18 > 0:11:20And my chocolate's all melted.
0:11:20 > 0:11:22We don't want to knock the bubbles out,
0:11:22 > 0:11:26so just pour the chocolate around the edge of the bowl.
0:11:26 > 0:11:28Oh... look at that.
0:11:28 > 0:11:31I'll have that later with a teaspoon.
0:11:32 > 0:11:35Two tablespoons of flour.
0:11:35 > 0:11:37And I really never bother sifting.
0:11:38 > 0:11:42And one of cocoa powder for extra chocolateyness.
0:11:43 > 0:11:45A little pinch of salt.
0:11:45 > 0:11:48And I'm going to fold it all together.
0:11:48 > 0:11:51Folding is very different to mixing.
0:11:51 > 0:11:54It's a very slow and gentle process.
0:11:55 > 0:11:59A lot of people use metal spoons, but I prefer a spatula
0:11:59 > 0:12:04because you can really scrape down to the bottom of the bowl.
0:12:05 > 0:12:08It does take a little bit of time, but that's fine.
0:12:08 > 0:12:11Keep folding it around.
0:12:11 > 0:12:12So that'll do for me.
0:12:12 > 0:12:14There's a few lumps in there
0:12:14 > 0:12:17but there's no point losing sleep over that.
0:12:17 > 0:12:21Next add the chocolate-and-cream cookies.
0:12:21 > 0:12:23So just crumble them in.
0:12:23 > 0:12:24I've got 100g here.
0:12:24 > 0:12:27I like to put half in now
0:12:27 > 0:12:29and, once I've popped the mix in the tin,
0:12:29 > 0:12:32I crumble some more in afterwards.
0:12:38 > 0:12:40So, just a few more cookies on top.
0:12:41 > 0:12:45And then I'll pop it into the oven for about 25 to 30 minutes
0:12:45 > 0:12:47at 180 degrees.
0:12:47 > 0:12:49But do check after about 20 minutes
0:12:49 > 0:12:52because brownies need to have a bit of gooeyness in the middle.
0:12:52 > 0:12:55You don't want to overcook them, and ovens vary so much.
0:13:00 > 0:13:04Once they're done, leave them to cool completely in the tin,
0:13:04 > 0:13:07and then cut them up...
0:13:09 > 0:13:12and sprinkle them with icing sugar.
0:13:13 > 0:13:14There.
0:13:15 > 0:13:19Mmm. Dense, gooey, fudgy...
0:13:19 > 0:13:22You're going to have to excuse me.
0:13:22 > 0:13:24I've got brownies to eat.
0:13:31 > 0:13:34I always like to take pictures
0:13:34 > 0:13:37of the things I bake.
0:13:37 > 0:13:38It's just a really good way
0:13:38 > 0:13:40of keeping records.
0:13:40 > 0:13:44And I've already confessed to my obsession for brownies.
0:13:44 > 0:13:48But there's another super-quick tray bake that I like to make:
0:13:48 > 0:13:50flapjacks.
0:13:50 > 0:13:55Just melt 175g of butter in a pan over a low heat.
0:13:55 > 0:13:58Dip a brush in the butter and brush around the baking tin,
0:13:58 > 0:14:00that's been lined with baking parchment.
0:14:00 > 0:14:04Then add 175g of golden syrup
0:14:04 > 0:14:07and the same amount of muscovado sugar to the butter
0:14:07 > 0:14:10and heat it through very gently.
0:14:11 > 0:14:13Once the sugar has dissolved,
0:14:13 > 0:14:15take the pan off the heat
0:14:15 > 0:14:18and stir in 350g of porridge oats,
0:14:18 > 0:14:22followed by the finely grated zest of half a lemon.
0:14:24 > 0:14:28Pack the mixture into the baking tin and really squash it down,
0:14:28 > 0:14:29making it nice and flat.
0:14:29 > 0:14:32Then bake it in the oven at 150 degrees
0:14:32 > 0:14:35for about 40 minutes,
0:14:35 > 0:14:36and once it's cooked
0:14:36 > 0:14:38get it out to cool for 15 minutes
0:14:38 > 0:14:40and cut it into 12 squares.
0:14:45 > 0:14:47Flapjacks.
0:14:47 > 0:14:49That's it.
0:14:49 > 0:14:52MUSIC: "Alors On Danse" by Stromae
0:15:05 > 0:15:06So lovely.
0:15:06 > 0:15:08I used to live and work in Paris
0:15:08 > 0:15:10and I'd spend a lot of time
0:15:10 > 0:15:14just walking around, staring into patisserie shop windows like these.
0:15:14 > 0:15:16Just so perfect.
0:15:16 > 0:15:18It's almost like a work of art,
0:15:18 > 0:15:21this edible tapestry.
0:15:21 > 0:15:22Stunning.
0:15:22 > 0:15:24Really inspiring.
0:15:24 > 0:15:26MUSIC: "Alors On Danse" by Stromae
0:15:31 > 0:15:32Now, this...
0:15:32 > 0:15:35is one of the most famous patisseries in Paris.
0:15:36 > 0:15:38I'm going in.
0:15:46 > 0:15:47Wow! Look at these.
0:15:47 > 0:15:51You've got Mont Blancs, little Gateaux St Honore,
0:15:51 > 0:15:54these beautiful Strawberry Charlottes,
0:15:54 > 0:15:56and their fruit tarts.
0:15:56 > 0:15:58Merci.
0:15:58 > 0:16:01Now, it's fruit tarts like these that got me thinking,
0:16:01 > 0:16:04wouldn't it be great to have something you could make at home
0:16:04 > 0:16:07that was a little bit easier on the waistline
0:16:07 > 0:16:08and on the wallet?
0:16:08 > 0:16:12So I came up with my skinny tarts.
0:16:18 > 0:16:21This recipe calls for filo pastry.
0:16:21 > 0:16:23Filo is my absolute favourite pastry.
0:16:23 > 0:16:27It's very, very thin, so you have to handle it really carefully.
0:16:28 > 0:16:31Just look at that - you can almost see your hand through it.
0:16:31 > 0:16:34And, because it dries out so quickly,
0:16:34 > 0:16:37it needs to be brushed with loads of butter.
0:16:37 > 0:16:40I like to use bristle brushes
0:16:40 > 0:16:43because you can get so much more butter on it.
0:16:43 > 0:16:47With silicone brushes, you can't get the same amount of butter on.
0:16:47 > 0:16:50All this butter will stop it from drying out whilst I prepare it
0:16:50 > 0:16:52and from burning when it's in the oven.
0:16:52 > 0:16:56And it's the only naughty bit of the whole recipe.
0:16:56 > 0:17:00So you need a really sharp knife to cut the filo pastry.
0:17:01 > 0:17:04And I am cutting it into squares,
0:17:04 > 0:17:06four like that,
0:17:06 > 0:17:11large enough to fit inside the muffin tin.
0:17:11 > 0:17:14Cut it all the way across
0:17:14 > 0:17:16and then take one leaf
0:17:16 > 0:17:18and put it on the board.
0:17:18 > 0:17:20Take another one
0:17:20 > 0:17:24and put it slightly offset, so you've got like a star.
0:17:25 > 0:17:29The reason why we layer filo pastry is because it's so flimsy
0:17:29 > 0:17:32that it needs lots of layers to make it sturdy.
0:17:32 > 0:17:36I'm also going to brush the tin because sometimes it sticks
0:17:36 > 0:17:38and it's very difficult to get them out.
0:17:38 > 0:17:40So brush all around...
0:17:42 > 0:17:46and then just layer it over the top of the tin,
0:17:46 > 0:17:49gently ease it down really carefully.
0:17:49 > 0:17:51Don't put your finger in it,
0:17:51 > 0:17:53but, if you do, it's no big deal.
0:17:53 > 0:17:56To help you push it right down into the corners,
0:17:56 > 0:17:59just take an offcut, roll it into a little ball
0:17:59 > 0:18:02and then just push it right down like that.
0:18:02 > 0:18:05There. Right, now I'm going to get on with the rest.
0:18:16 > 0:18:17Beautiful.
0:18:18 > 0:18:22OK. Pop them in the oven for five minutes, 180 degrees,
0:18:22 > 0:18:24and they will crisp up perfectly.
0:18:28 > 0:18:30Once these look crisp and golden-brown,
0:18:30 > 0:18:32take them from the oven
0:18:32 > 0:18:35and just leave them to cool completely in the tin.
0:18:35 > 0:18:38Whilst they're cooling, I'm going to make my filling.
0:18:38 > 0:18:41So, 500g of yogurt.
0:18:41 > 0:18:43This is low fat, but you can use no fat.
0:18:43 > 0:18:46I like to flavour the yogurt with vanilla.
0:18:46 > 0:18:50It's best to use vanilla pods and not vanilla extract.
0:18:50 > 0:18:53Then some honey - a big squidge.
0:18:53 > 0:18:55Give it a good mix,
0:18:55 > 0:18:58pile it high with as much yogurt as you like,
0:18:58 > 0:19:00because it's a skinny mix, after all.
0:19:01 > 0:19:03Now for the fruit.
0:19:03 > 0:19:06I like to use different types of fruit to top the tarts.
0:19:06 > 0:19:10You can use exotic fruits or just basic fruits.
0:19:10 > 0:19:14I'm going to start off with these black grapes,
0:19:14 > 0:19:17always seedless,
0:19:17 > 0:19:20and then these fabulous dragon fruit.
0:19:20 > 0:19:24They're from Thailand but you can get them from the supermarket.
0:19:24 > 0:19:26You just cut them in half.
0:19:26 > 0:19:31Inside they have this fantastic, white, almost poppyseed texture.
0:19:31 > 0:19:35Then you get a spoon and just scoop it all the way round.
0:19:35 > 0:19:38I love that pink colour. Look at that.
0:19:38 > 0:19:41Scoop it out...
0:19:41 > 0:19:43and then just cut it.
0:19:45 > 0:19:47I'll put those in there.
0:19:49 > 0:19:51And figs. I love figs.
0:19:51 > 0:19:53Simple, wrapped in Parma ham.
0:19:53 > 0:19:56But for the tart they really give some nice height.
0:19:59 > 0:20:02Beautiful redcurrants just to finish it off.
0:20:02 > 0:20:04So nice and shiny.
0:20:04 > 0:20:06How beautiful does that look!
0:20:06 > 0:20:08Ooh, here's a chefy tip.
0:20:09 > 0:20:12Bowl, a couple of dollops of jam -
0:20:12 > 0:20:15raspberry, and always seedless.
0:20:16 > 0:20:19Then get some hot water
0:20:19 > 0:20:22and add a drizzle,
0:20:22 > 0:20:26just enough to loosen the jam up a bit.
0:20:29 > 0:20:32OK. Mix it well together.
0:20:43 > 0:20:48Look! A beautiful, gorgeous skinny tart in under an hour.
0:20:56 > 0:20:57SHE GIGGLES
0:21:10 > 0:21:12When I was at college,
0:21:12 > 0:21:15we made this really interesting wartime bread,
0:21:15 > 0:21:19and I've just been doing some further research on it now.
0:21:19 > 0:21:22I even bought a book off the internet about it.
0:21:23 > 0:21:25The fascinating thing about it is
0:21:25 > 0:21:29it has a really quick technique to make it.
0:21:44 > 0:21:46Most people don't make bread at home.
0:21:46 > 0:21:49They just think, "Ugh, bread! Way too much faff."
0:21:49 > 0:21:51But this bread, the Doris Grant loaf,
0:21:51 > 0:21:55has a really good shortcut because it doesn't need to be kneaded.
0:21:55 > 0:21:58I'm going to start with my wholemeal bread flour,
0:21:58 > 0:22:00and I need 225g.
0:22:00 > 0:22:02Wholemeal flour is really good
0:22:02 > 0:22:05because it has this grain that gets left in the sieve.
0:22:05 > 0:22:10This grain can be used to sprinkle over the bread when it bakes.
0:22:10 > 0:22:12It makes it look really pretty.
0:22:14 > 0:22:18And I don't bother sieving my strong white bread flour.
0:22:18 > 0:22:20We need 225g of that.
0:22:22 > 0:22:26You might be thinking, "Why is she using white and wholemeal flour?"
0:22:26 > 0:22:30Because the Doris Grant loaf is a really healthy loaf,
0:22:30 > 0:22:32but if you use just wholemeal flour,
0:22:32 > 0:22:35it'll be really, really stodgy and heavy.
0:22:35 > 0:22:37So the white flour helps to lighten it a bit.
0:22:38 > 0:22:417g of fast-action dried yeast.
0:22:42 > 0:22:45Salt is one of the most important ingredients in bread.
0:22:45 > 0:22:49It can make the difference between a good loaf and a bad loaf.
0:22:49 > 0:22:53So I'm going to put in one teaspoon of salt.
0:22:53 > 0:22:54Table salt is fine.
0:22:54 > 0:22:58Then mix it all together and then make a nice well.
0:22:58 > 0:23:01Then I'm going to add 300ml of water.
0:23:02 > 0:23:06Make sure it's warm because it helps the yeast work more quickly.
0:23:06 > 0:23:08I'm going to add a big tablespoon,
0:23:08 > 0:23:10a big squidge, of honey
0:23:10 > 0:23:12to make it nice and sweet.
0:23:12 > 0:23:15You can use some brown sugar or even caster sugar,
0:23:15 > 0:23:17just to sweeten the crumbs slightly.
0:23:18 > 0:23:21This is quite a sticky dough,
0:23:21 > 0:23:23but, as I say with bread, the wetter the better.
0:23:24 > 0:23:29With a nice wet dough you'll get a lovely big rise and a soft crumb.
0:23:30 > 0:23:32So it's all come together.
0:23:33 > 0:23:35So a little bit of flour on my hands.
0:23:36 > 0:23:38I'll just take it out of the bowl.
0:23:38 > 0:23:42The extra flour will stop the ball from sticking to my hands.
0:23:42 > 0:23:45I won't knead it. I'll just bring it all together.
0:23:45 > 0:23:47I fold the edges to the centre,
0:23:47 > 0:23:49squeeze it together and rock it,
0:23:49 > 0:23:51and you get a nice soft top.
0:23:51 > 0:23:54Flip it over, put it around like that
0:23:54 > 0:23:56to make it a nice ball shape.
0:23:57 > 0:24:01And then straight onto the tin. You don't need any flour or grease.
0:24:01 > 0:24:04So, now the bread needs to rise.
0:24:04 > 0:24:07I find the best way to do that is to get some cling film
0:24:07 > 0:24:10and spray it with vegetable oil.
0:24:10 > 0:24:13It doesn't have to be anything fancy. This is fine.
0:24:13 > 0:24:18I know some people like to cover their bread with a damp tea towel,
0:24:18 > 0:24:20but I prefer cling film.
0:24:20 > 0:24:23And spraying vegetable oil on it
0:24:23 > 0:24:27will stop the dough from sticking to the cling film.
0:24:28 > 0:24:30So, now the bread needs to rise.
0:24:30 > 0:24:33And I find the best place for this to rise
0:24:33 > 0:24:36is on a chair next to a pre-heated oven.
0:24:36 > 0:24:38And the technical reason for that
0:24:38 > 0:24:40is that I don't have an airing cupboard.
0:24:47 > 0:24:50After about 30 minutes, when it's almost doubled in size,
0:24:50 > 0:24:51take the cling film off,
0:24:51 > 0:24:55slash the top of the bread with a sharp knife, or use a blade,
0:24:57 > 0:25:00and then the bread gets brushed with milk.
0:25:00 > 0:25:04I like to sprinkle over the bran I saved when I sieved the flour.
0:25:04 > 0:25:08Throw 10 ice cubes in the bottom of the oven and they'll produce steam.
0:25:08 > 0:25:12This will make sure that the bread rises before the crust sets
0:25:12 > 0:25:14so you get a lovely, big, puffy rise.
0:25:14 > 0:25:18And the bread goes in an oven heated to 200 degrees
0:25:18 > 0:25:20for about 30 to 40 minutes.
0:25:25 > 0:25:28Ah! My patience is rewarded.
0:25:28 > 0:25:30I'll leave it to cool completely in the tin
0:25:30 > 0:25:33and then serve it with baked garlic and Camembert.
0:25:37 > 0:25:42Sometimes when I come home from work, I don't feel like cooking.
0:25:42 > 0:25:46The baked garlic with Camembert is ridiculously easy to make
0:25:46 > 0:25:48and it tastes divine.
0:25:50 > 0:25:52What you need is two cloves of garlic.
0:25:52 > 0:25:55You don't even have to peel them.
0:25:55 > 0:25:59And use a really sharp knife, because they're quite tough.
0:25:59 > 0:26:02So I'm going to put both of those into the bowl,
0:26:02 > 0:26:03cut side down,
0:26:03 > 0:26:05a nice sprig of rosemary,
0:26:05 > 0:26:08cut it in half.
0:26:08 > 0:26:10Bung that in there.
0:26:10 > 0:26:14And I've got two bay leaves - I'll put three in for good measure.
0:26:14 > 0:26:16A pinch of salt.
0:26:21 > 0:26:24Some black pepper. A couple of twists of black pepper.
0:26:25 > 0:26:27A bit squidge of honey.
0:26:30 > 0:26:33And about 40g of butter.
0:26:33 > 0:26:37And finish off with some extra-virgin olive oil,
0:26:37 > 0:26:39a nice big drizzle.
0:26:39 > 0:26:42If you want to be exact, about 80ml.
0:26:42 > 0:26:45OK. And that's it. Done.
0:26:45 > 0:26:49I'm going to pop it in for 40 minutes at 200 degrees.
0:26:50 > 0:26:52Easy-peasy.
0:26:55 > 0:26:57Get your Camembert.
0:26:57 > 0:26:58- SHE SNIFFS - Mmm!
0:26:58 > 0:27:00Take it out of the box,
0:27:00 > 0:27:04and if there's any paper or plastic, take that off too.
0:27:04 > 0:27:08There's sometimes a little sticker, so peel that off.
0:27:08 > 0:27:11Pop it back in its box
0:27:11 > 0:27:14and just do a cross on top.
0:27:16 > 0:27:20And the beauty of this dish is there's not much washing up.
0:27:20 > 0:27:24And then chuck it in the oven for 10 minutes next to the garlic.
0:27:31 > 0:27:32It smells amazing.
0:27:32 > 0:27:36I know. It doesn't look great, but it tastes so good.
0:27:46 > 0:27:48Why put them in that way round?
0:27:48 > 0:27:51So that all the flavour from the oil and the rosemary
0:27:51 > 0:27:53can go into the cloves.
0:27:53 > 0:27:56OK, I'm going to go in.
0:27:56 > 0:27:58Oh, God. Look at that.
0:28:06 > 0:28:08- Bon appetit.- Bon appetit.
0:28:10 > 0:28:11Mmm! Wow. Mmm...
0:28:11 > 0:28:15- This is amazing.- It's so good. But this is not date food.
0:28:15 > 0:28:18- SHE LAUGHS - If you've got a date... - It really isn't.
0:28:18 > 0:28:22If you've got a date or a business meeting the next day, best avoided.
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