Modern Classics Baking Made Easy


Modern Classics

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I'm Lorraine Pascale. I'm a chef and baking is my passion.

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When I quit modelling, I tried all sorts of things like being a car mechanic,

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an interior designer and then I found cooking and that was it.

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Since then, I've worked in restaurants, I run my own business

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and I'm going to share some chef secrets with you.

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For me, baking is anything that cooks in the oven.

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Sweet and savoury, classic dishes,

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delicious new ideas

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and baking you really thought you'd never be able to do, but you can.

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Baking's not always fast, but it's always easy.

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I really love experimenting with baking and what I love to do

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is take an old recipe and add a modern twist.

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So I'm making a strawberry and mascarpone Swiss roll

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which is a jazzed up version of the one my granny

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used to get from the shop.

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And then, focaccia.

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A modern classic from Breadworld.

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The dimpled surface of this Italian flat bread is strewn with sea salt and rosemary.

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And it's divine, and easy, of course.

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Glam mac and cheese is my edible comfort blanket.

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it's a new take on a classic bake pasta I used to eat as a teenager.

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And then I'm going to tackle so many people's kitchen nemesis - meringue.

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But fear not, I have a foolproof method.

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And then I'm using it's as the base of a delicious blackberry,

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pear and apple pavlova.

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It's an all-time favourite dessert for a very good reason.

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I prefer to grow herbs on my little terrace so if I need a bit of fruit

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for baking and I've got some time, I come down to the pick your own.

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I love strawberries.

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These look so delicious.

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I've got a recipe in mind for those.

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When I was a kid, Swiss roll, for me,

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was that cake you had round your nan's house

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with a soggy fish paste sandwich and a rich tea biscuit.

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And much as I love my nan's version rolled straight out of a packet,

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I thought I'd make my own decadent version.

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Let me show you how easy it really is.

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Sorry, Nan!

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And I just prefer hulling to just slicing the tops off,

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because I think you get more strawberry that way.

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And if you need to cut them in half,

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it looks much prettier, because you get a kind of heart shape.

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That's those done. So I've got 250 grams of strawberries here

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and I'll put two-thirds of those into the blender,

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with two tablespoons of granulated sugar, roughly two tablespoons.

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And then they get a nice blitz.

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OK, they're done and into the bowl.

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And then you need

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one or two tablespoons of masala.

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Pop the rest of the strawberries in as well, to macerate.

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Just give it a bit of a stir.

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That is going to be very good in half an hour or so.

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So that's the first part of the filling.

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Now I'm going to make the sponge.

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Three eggs...free range or organic if you can.

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80 grams of caster sugar.

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The interesting thing with this sponge, is there's actually no butter in it.

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And the only problem with that is, you have to eat it all

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in the same day, because it doesn't keep very well.

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But that's not normally a problem in my house.

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And then a vanilla pod.

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You can use vanilla extract, a couple of drops, but I just love to use vanilla pods when I can.

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And then this needs to whisk for a good five minutes on a high-speed.

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It needs to be nice and light and frothy.

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OK, that looks ready to me.

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OK, now I need 80 grams of flour.

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I'm going to cheat rather than weigh it into a bowl and just weigh it straight into this on.

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And just put it around the sides,

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so we don't knock all that lovely air out. And now, fold.

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Just do it really slowly, turning it round all the time.

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And look, there's some flour.

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That has a naughty habit of just sitting on the bottom.

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So you want to make sure you get all those bits as well.

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Right, now this needs a tablespoon of warm water.

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I'll just get the kettle.

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This stops the Swiss roll from cracking when you roll it up when it's all ready to be assembled.

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And I've got this tin here.

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It's quite long and shallow and I've lined it with some baking parchment.

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And there's the bits hanging over the side so that when it's cooked, it's easy to take out.

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So I'll just pour it in from a low height,

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because if it's too high, you'll just knock out all those bubbles.

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Lovely. Look at that.

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Nice and smooth and velvety.

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So I use my pallet knife

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and then just spread it over

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right into the corners.

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So, this goes into the oven

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for about ten to fifteen minutes at 190 degrees.

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When the sponge has shrunk a little from the sides of the tin and feels springy to touch, it's done.

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Turn it out on to a sheet of baking paper sprinkled with caster sugar

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and after ten minutes,

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gently peel the paper off and leave it to cool completely.

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Ah, these strawberries look great.

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They've been macerating for a good half hour, and they're all soft and mushy.

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Just what I want. So I'm just going to give my mascarpone cream

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another stir, make it easier to spread.

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For this, I just mixed up 250 grams of mascarpone

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with two tablespoons of icing sugar and two drops of vanilla extract.

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So, I'm just going to use my pallet knife and just spread it

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on the sponge, really evenly, all the way round right to the edges.

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OK. It looks good.

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And now my strawberries.

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So just spread on the strawberries and all this lovely juice.

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OK. That looks good. Now to roll it up.

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Just take the first bit and squidge it down.

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Try and get it as tight as possible.

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And then just very gently pull this paper up

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so it rolls over.

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Try to get it even. Well, ish.

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And when you get to the end, just really slowly roll it over

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and if any squidges out, that's fine.

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And then to finish, a few strawberries.

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And then you can just spread them over like that.

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Beautiful.

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You know, food presentation is so important because

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if the food looks good on the plate,

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then people automatically think it's going to taste good.

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These are a few things that I do.

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For smaller items like canapes or individual cakes,

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I sometimes arrange them in rows.

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And always arrange items in odd numbers. Believe me, this works.

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Or I go for piles because central height always looks great,

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whether it's a pile of brownies like this or a serving platter of food.

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Then, not too many colours or clutter.

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I mostly use glass or white plates and stands

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because I think it just makes the food stand out.

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And so, those are some tricks of the trade.

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When I make focaccia,

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I like to use my very special extra virgin olive oil.

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It's special because it's very, very tasty and very expensive.

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So I hide it from the other family members who might use it

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for deep fat frying when they could just use

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vegetable oil or something else like that.

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Here it is.

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So, you need 500 grams of strong white bread flour.

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And two teaspoons of salt. Just table salt's fine.

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And seven grams of yeast.

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And then some oil, of course, my olive oil,

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80ml of that.

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And lastly, 250ml of warm water.

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So that goes on the machine for five minutes

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and if you're kneading it by hand

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it'll probably take a good ten minutes.

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Just take it off and I think that's done.

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A good way of checking is to just fold it underneath itself like that,

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and then stick your finger in some flour

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and just stick it in really gently

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and the dough will spring back pretty much all the way.

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That way you know it's ready to go.

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So I just want it flat. Focaccia can be any shape.

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You can even do this in a tin if you like, a square tin, but I like to do mine a rough oval shape.

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So just squidge it down and it does spring back quite a lot,

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but if you just persevere, it'll stay there.

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Get my rolling pin.

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Just roll it down and it keeps springing back,

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but just keep rolling it every direction.

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So I need to leave this bread to rise now.

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I like to cover it with cling film.

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So many people do it with a tea towel,

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but I find cling film is the best way.

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A bit of oil. The oil will make sure

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that the cling film doesn't stick to the bread.

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It's good to cover it, because it provides a lovely cosy environment so the bread can rise.

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It's nice and warm and air tight, but make sure the cling's not too tight

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because it needs to have that room to grow up a little bit.

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Leave that to rise. It takes about half an hour,

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but it depends how warm the environment is.

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I like to leave mine by a pre-heated oven.

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You can flavour focaccia with all sorts of things,

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like olives or sun dried tomatoes or thyme.

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But my personal favourite is rosemary.

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It smells so good.

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OK, I think my bread's ready.

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It's lovely and pillowy, look at that.

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So, focaccia has these dimples in it and you can just use your fingers.

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So, put them in the flour so the dough doesn't stick to them.

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And then just do whatever pattern you like.

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Straight lines does look better though.

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And then the rosemary.

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Just take your rosemary sprig like that

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and then snip...

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..a little bit and stick it in the holes.

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For the next ones, I like to pinch off the rosemary leaves

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so you don't get the stubby cut off bit of the branch.

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And this is just going to infuse the bread with so much flavour.

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OK, then some sea salt.

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A nice sprinkle.

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Extra flavour and it looks really good, too.

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And then this goes into the oven at 200 degrees for about 25 minutes.

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I've been e-mailing with some friends and I've been telling them

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about my soon to be ready focaccia,

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so I promised them when it's done, I'll send them a picture.

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When I was 16, a very long time ago, I used to work in here.

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I started off at frozen foods,

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but within a week I was promoted...to fruit and veg.

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And when I was working here, my duties included stacking shelves,

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taking in deliveries, making sure the quality of the fruit and veg

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was of a satisfactory standard, lovely.

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But when I finished working here, I couldn't wait to get on my bike,

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race home and have my favourite comfort food, mac and cheese.

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I still make mac and cheese today

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but I add some little extra special ingredients.

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Thank you. Bye.

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Baked pasta has a reputation of being a bit of a family dish,

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but my macaroni and cheese is really, really glamorous.

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It's even good enough if friends come round as a dinner party dish.

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So I've got some pancetta here

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and I'm going to fry it in the pan.

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I need a bit of oil.

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I love pancetta. It's such a lovely flavour.

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And you know, you can use bacon as well, just snip some bacon up.

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Some spring onions.

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OK, so whilst those are crisping up, I'm going to get on with the white sauce.

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It's a basic white sauce and it's equal amounts of flour and butter.

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So 40 grams of butter and I'm going to add some flour. It's 40 grams...

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..and then just mix it in and make a little paste.

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Get right into the corners so it goes quite lumpy and it looks a bit scary.

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And then take it off the heat and add some milk.

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I've got 200ml of milk.

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I'm not going to add all of it, just a little bit,

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and then mix.

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And then some more. And adding it this way means that it won't go all lumpy.

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I'm going to a add a little pinch of nutmeg and some mustard.

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And this really brings out the flavour of the cheese.

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And just keep stirring, and I know it's really tedious,

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but just keep stirring it and it'll get nice and smooth.

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A bit more. The rest of the milk there.

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OK, and now I add the double cream.

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And that's 285ml of double cream, it makes it so much richer.

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So this needs to boil for about two or three minutes

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and it'll get nice and thick,

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so I turn that right up now and leave that to boil.

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Just keep an eye on it. And I'll grate my parmesan.

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I've got 115 grams of parmesan here.

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Don't buy the pre-grated parmesan.

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I think because it's been sitting around in those pots for so long,

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maybe the flavour's not as good.

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OK. Turn that off. That's ready.

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See, it's lovely and velvety and thick.

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Now I'm going to add the cheese.

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Add two-thirds of this parmesan into it.

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And then this Dolcelatte,

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my favourite cheese.

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And two-thirds of that is 200 grams.

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Make sure you add it while it's still nice and hot,

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because you want it to melt a little bit.

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And it does go lumpy, which is fine, because at least if it's lumpy,

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it won't be lumps of flour, it's just cheese. Lovely cheese.

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In goes the pasta in the bowl.

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And the cheese sauce.

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Oh, this is going to be so good.

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OK, and now my favourite bit,

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the pancetta and onions.

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Lovely crispiness. Just mix it all together.

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And a bit of seasoning.

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Again, the embarrassingly large pepper grinder.

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A pinch of salt.

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Not too much because the cheese is quite salty.

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I'm going to have a cheeky taste.

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Mmm.

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The creamy cheese and the crispy bacon and the sweet onion.

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It's really rather good.

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Into a casserole dish and then I'm going to sprinkle on some thyme.

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I'm using fresh thyme, so I put it on at the last minute.

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If you're using dried, you can put it in with the pancetta and onion.

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So, a few thyme leaves.

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OK, now the breadcrumbs.

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Sprinkle those over the top.

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This is called gratinee-ing.

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Sprinkle on the parmesan.

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And then nice big blobs of the Dolcelatte.

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This is going to be very nice.

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And, you know, if you don't like blue cheese, and I know lots of

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people don't, Cheddar or any other strong cheese works just fine.

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This goes into the oven at 200 degrees for about 20 minutes.

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Mmm... That looks really good.

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The topping's all crisp and the cheese is bubbling.

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All this needs now is a little sprinkling of parsley to finish it off.

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And you know, this isn't only dinner party food.

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You can eat it by yourself too.

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I think I'll just give it a little try.

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Look at that.

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It needs to be tested.

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Mmm. Totally delicious.

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This is as good as baked pasta gets.

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There are so many scare stories about making meringues,

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like, don't get yolk in it, you can over-whisk it and under-whisk it,

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but it really is so much more simple than that.

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I have got a foolproof way of making meringues.

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And - it is a little bit unconventional,

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but it'll give you the stiffest, shiniest meringue you've ever seen.

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I start with the sugar and one egg white with a tiny squeeze of lemon.

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Then whisk them together, add another egg white and keep whisking.

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Then two more egg whites.

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Keep whisking the mixture until it becomes very, very stiff.

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And at this stage, you can turn the meringue into shells, nests,

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tart or pie toppings or the base of a fabulous pavlova.

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I love pavlova. It's one of my favourite desserts and although it's

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not the easiest thing in the world to make, it's very, very quick.

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Making a pavlova base is a matter of dolloping the meringue into a circle

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on some baking parchment,

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with the sides slightly higher than the centre.

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Then it gets baked in the bottom of the oven at 140 degrees for an hour to an hour-and-a-half.

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It's done when the meringue's firm and crisp on the outside,

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but still soft and pillowy inside and a pale, pale beige.

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At this point, you just turn off the oven and leave the door slightly ajar until it's completely cool.

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So the pavlova has three layers, this crisp meringue which is all

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mallowy inside and then a soft vanilla cream,

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and then beautiful tender poached fruits.

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I'm going to get on with the fruits now.

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So I've got four pears here,

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all peeled and deseeded.

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And some apples. Two apples there.

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Right, now the spices. So cinnamon, beautiful, beautiful spice.

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Try and get a cinnamon stick if you can and when you pop it in,

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just remember to snap it to release all those flavours.

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And then some star anise.

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A beautiful aniseedy flavour.

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And vanilla.

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Always use a fresh vanilla pod when you're poaching fruit.

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It does make a lot of difference.

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And then pop the whole lot, the pod and all.

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Sugar, again, soft, light brown sugar that I love.

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Four tablespoons of that.

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And then some Marsala. You need half a bottle of Marsala.

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And you can use a good red wine as well, but Marsala really is the one to go for.

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Half a bottle in.

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I can just smell the flavours. It's incredible.

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And then some zest. You want the zest and the juice of an orange.

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Get as much juice as you can out,

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because this is going to add all the flavour.

0:25:050:25:08

And then a nice twist of black pepper to give it a little bit of spice, a bit of a kick.

0:25:100:25:14

OK, so that's everything in. Now I'm going to bring it up to a boil.

0:25:170:25:21

As soon as it hits the boil, I'll turn it right down to a poach,

0:25:210:25:24

which is basically a slow simmer.

0:25:240:25:26

Then leave that for a good 15 minutes,

0:25:260:25:28

and the fruit's going to start to go lovely and tender.

0:25:280:25:32

And then I'll turn it off, throw in beautiful blackberries and leave it to cool.

0:25:320:25:38

So, the meringue is baked, the fruit is beautifully poached

0:25:480:25:52

and now it's time to make the vanilla cream.

0:25:520:25:55

So you need 200 ml of whipping cream

0:25:550:25:58

and 20 grams of icing sugar.

0:26:000:26:03

And I never bother to sift it.

0:26:030:26:05

And then you need the seeds of a vanilla pod.

0:26:050:26:09

Just whisk.

0:26:090:26:12

So what you're looking for is it to just begin to hold its shape.

0:26:120:26:15

And then, eventually, you'll get to this stage.

0:26:150:26:20

It's just about holding itself in the bowl.

0:26:200:26:23

And that's what you want.

0:26:230:26:26

Now for the best bit.

0:26:260:26:28

Put this over here.

0:26:280:26:31

I'm going to drain this fruit.

0:26:310:26:32

And this poaching liquid is unbelievably good.

0:26:320:26:37

Seriously, do save it!

0:26:370:26:41

I just have to have a taste.

0:26:410:26:42

It's out of this world.

0:26:460:26:48

It's good enough to heat up and have as a little hot toddy.

0:26:480:26:52

Beautiful. Now the vanilla cream.

0:26:520:26:55

So just dollop it on the meringue.

0:26:550:26:57

And these black flecks look so lovely against the white.

0:27:020:27:05

It just really breaks it up nicely.

0:27:050:27:07

And then the fruit.

0:27:110:27:12

Again, this fruit is brilliant to have on its own.

0:27:140:27:17

It's really good so make extra if you can, and then eat it in the morning for breakfast.

0:27:170:27:22

So just pile the fruit on,

0:27:220:27:25

and put extra in the middle because you want that lovely central height.

0:27:250:27:30

And then...

0:27:300:27:32

oh, just get rid of these star anise and bits and pieces.

0:27:320:27:36

The vanilla stick, you don't want to eat that.

0:27:360:27:38

And then just scatter around the blackberries.

0:27:400:27:44

There you are. Beautiful, beautiful pavlova.

0:27:470:27:51

A big piece or a little piece?

0:27:560:27:57

A big piece, thanks.

0:27:570:27:59

OK, great.

0:27:590:28:02

Excellent. Thanks.

0:28:020:28:05

BOTH: Mmm.

0:28:110:28:12

You've just got that twang.

0:28:120:28:15

Lovely.

0:28:150:28:17

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