0:00:02 > 0:00:04I'm Lorraine Pascale, I'm a chef, and 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, I run my own business,
0:00:15 > 0:00:18and I'm going to share some chef secrets with you.
0:00:18 > 0:00:21For me, baking is anything that cooks in the oven.
0:00:21 > 0:00:25Sweet and savoury, classic dishes, delicious new ideas,
0:00:25 > 0:00:29and baking you really thought you'd never be able to do, but you can.
0:00:29 > 0:00:33Baking is not always fast, but it's always easy.
0:00:39 > 0:00:42If I'm entertaining, it's got to be easy, and for me,
0:00:42 > 0:00:44that means it's got to be baked.
0:00:44 > 0:00:47OK. So I've got five delicious ideas for you.
0:00:47 > 0:00:50First, for a fast supper party...
0:00:52 > 0:00:54Ready in less than 30 minutes.
0:00:54 > 0:00:56So good and so delicious!
0:00:56 > 0:00:59And for dessert, you absolutely cannot go wrong with...
0:01:04 > 0:01:06I challenge you to resist the creamy layers of custard
0:01:06 > 0:01:09and the crispy caramel topping. I can't.
0:01:09 > 0:01:11For casual drinks...
0:01:12 > 0:01:15Perfect with dips and a glass of wine.
0:01:15 > 0:01:18Tea time's covered, with my granny's shortbread.
0:01:18 > 0:01:22It's one of my basic recipes for a good reason.
0:01:22 > 0:01:24Finally, something people go crazy for...
0:01:27 > 0:01:31I say when it comes to entertaining, let the oven do the work.
0:01:40 > 0:01:42- Hello.- Hi, Lorraine.
0:01:42 > 0:01:43- You all right?- Good, you?
0:01:43 > 0:01:46Good, good, thanks. I think I'll have 20 prawns today, please.
0:01:46 > 0:01:47Certainly.
0:01:47 > 0:01:48The fish looks great.
0:01:48 > 0:01:51I bake so much of this fish.
0:01:51 > 0:01:54A lovely piece of trout with some sauterne and almonds.
0:01:54 > 0:01:56A bit of cod with parsley sauce,
0:01:56 > 0:01:58or some lovely sea bass with chilli and coriander.
0:02:01 > 0:02:03- Thanks, see you soon.- See you, bye.
0:02:25 > 0:02:29Right, I'm going to get on with making these prawns.
0:02:29 > 0:02:31Just get my ingredients.
0:02:33 > 0:02:35Whisky.
0:02:35 > 0:02:37Soft brown sugar.
0:02:39 > 0:02:40And chilli. Perfect.
0:02:43 > 0:02:48OK. So this glaze, it's super, super scrummy.
0:02:48 > 0:02:52I need 180g of soft, light brown sugar.
0:02:52 > 0:02:56It has a wonderful caramely taste to it, so it's much nicer
0:02:56 > 0:02:58than caster sugar for this.
0:02:58 > 0:03:01And now the whisky.
0:03:01 > 0:03:03So, 90mls of that.
0:03:05 > 0:03:08And now I need the zest of a lime.
0:03:08 > 0:03:13I love limes. I think they're such a nicer flavour to lemons.
0:03:13 > 0:03:16I know that they are a completely different fruit,
0:03:16 > 0:03:20but often when a recipe calls for lemons, I'll just use limes.
0:03:20 > 0:03:24And just do it really slowly like that.
0:03:24 > 0:03:27You see people furiously rubbing,
0:03:27 > 0:03:30but if you do that, you get this pith, which is bitter.
0:03:30 > 0:03:34I can really smell the limes releasing their flavour.
0:03:34 > 0:03:38It just smells so good. Those oils.
0:03:38 > 0:03:40So that's one lime zested.
0:03:40 > 0:03:44And don't forget to scrape the back.
0:03:44 > 0:03:46These stubborn bits.
0:03:48 > 0:03:51I'll move that out of the way because I don't need that
0:03:51 > 0:03:54until later. Then the juice of two limes.
0:03:54 > 0:04:00Limes can be quite firm, so if you're having trouble getting
0:04:00 > 0:04:04the juice out, you can squeeze them a bit first, or roll them around.
0:04:04 > 0:04:07It releases the juice more easily.
0:04:07 > 0:04:09Just cut those in half.
0:04:09 > 0:04:12And into the pan.
0:04:14 > 0:04:16And this is such an unusual flavour combination, the whisky
0:04:16 > 0:04:21and the lime, to eat, but it just works so well.
0:04:21 > 0:04:26Right, get that on a low heat. You want to dissolve the sugar first.
0:04:26 > 0:04:30Once the sugar's dissolved, whack up the heat and boil it for
0:04:30 > 0:04:34about five to seven minutes, until it goes nice and thick and syrupy.
0:04:34 > 0:04:36Perfect. Right, now my chilli.
0:04:39 > 0:04:42I have a really big red one here. I'm going to cut that in half,
0:04:42 > 0:04:45I need to take the seeds out.
0:04:45 > 0:04:48And then slice. Just finely slice.
0:04:48 > 0:04:50I just want little cubes.
0:04:50 > 0:04:56I think it's the chef in me, I just like to have all the ingredients out, and then I can start cooking.
0:04:56 > 0:04:58I'm not good at grabbing things from cupboards midway.
0:05:00 > 0:05:04Now these prawns, I can't wait to get my hands on these prawns.
0:05:04 > 0:05:06I've got about 20 in here.
0:05:06 > 0:05:11So, my fishmonger has kindly deveined these for me.
0:05:11 > 0:05:14So it saves a lot of time. And he's kept the tails on,
0:05:14 > 0:05:19because this food's quite tactile food, dipping it in the sauce, so I like to have the tail on as well.
0:05:27 > 0:05:30And then a drizzle of oil.
0:05:30 > 0:05:32You can use vegetable oil,
0:05:32 > 0:05:34but I'm being naughty and using extra virgin.
0:05:34 > 0:05:39I know that people say you shouldn't cook with it, but I'm going to.
0:05:39 > 0:05:42So, I'm going to put the chillies in.
0:05:42 > 0:05:47You see, that is so much prettier with red. Such beautiful colours.
0:05:47 > 0:05:51And my glaze is lovely and ready.
0:05:51 > 0:05:53You can tell, because if you just
0:05:53 > 0:05:57take it on a spoon, see how it coats the spoon nicely?
0:05:57 > 0:06:02It's not as thick as honey, but it's definitely thicker than it was.
0:06:04 > 0:06:08Now this is ready. We'll just pop the lime zest in.
0:06:08 > 0:06:11So the reason I put the lime zest in now is, if you put
0:06:11 > 0:06:15it in whilst it is boiling away, the lime zest gets a bit bitter.
0:06:15 > 0:06:19I think the inspiration for the dish comes from my English background
0:06:19 > 0:06:22and working in Australia.
0:06:22 > 0:06:26In Australia, they use lots of limes and beautiful seafood.
0:06:26 > 0:06:28The smells are amazing.
0:06:28 > 0:06:31All the citrussy lime, that whisky
0:06:31 > 0:06:34and caramelised brown sugar. Absolutely beautiful.
0:06:34 > 0:06:39Now, the prawns.
0:06:39 > 0:06:42I'm just going to pour a bit of this glaze on.
0:06:42 > 0:06:44I'm going to save half the glaze for later.
0:06:44 > 0:06:47Some of it will evaporate off in the oven, so I can use that
0:06:47 > 0:06:49to dip the prawns in later.
0:06:49 > 0:06:51They'll go into the oven for about
0:06:51 > 0:06:54five to eight minutes at 200 degrees.
0:07:07 > 0:07:09Ooh, look at those.
0:07:09 > 0:07:13I'm just hit by this wonderful chilli.
0:07:13 > 0:07:15Gorgeous. They've gone that lovely deep pink.
0:07:15 > 0:07:21So I've got a simple salad, baguette, extra glaze, just perfect.
0:07:21 > 0:07:24It's really good for when friends come over.
0:07:30 > 0:07:31Mmm!
0:07:33 > 0:07:35Beautiful.
0:07:39 > 0:07:40So, in baking, there are
0:07:40 > 0:07:45basic ingredients, and there are flavour enhancers, like this lime.
0:07:45 > 0:07:49I used it in the whisky prawns, and I use it in sweet baking too.
0:07:49 > 0:07:54It was quite hard to make a list of all my favourite flavour enhancers,
0:07:54 > 0:07:57but I managed to whittle it down to my favourite three.
0:07:57 > 0:08:00OK, so, first, Marsala.
0:08:00 > 0:08:04This is a dessert wine from Sicily.
0:08:04 > 0:08:07I like to add it to softly whipped cream or mascarpone fillings.
0:08:07 > 0:08:09It gives a real depth of flavour.
0:08:09 > 0:08:12It's also fantastic to poach fruits in.
0:08:12 > 0:08:16Like the apples, pears and blackberries I use in a pavlova.
0:08:16 > 0:08:18Then mint, which I love.
0:08:18 > 0:08:22It's not really a traditional herb in baking, but I sprinkle it over
0:08:22 > 0:08:24sweet and savoury tarts.
0:08:24 > 0:08:26And it's delicious infused in
0:08:26 > 0:08:31the sugar syrup that I always brush over cakes to make them extra moist.
0:08:31 > 0:08:33You get a kind of subtle minty hit.
0:08:33 > 0:08:38And vanilla, the pastry chef's secret weapon.
0:08:38 > 0:08:41I often take a shortcut and use vanilla extract,
0:08:41 > 0:08:43but I never use vanilla essence.
0:08:43 > 0:08:48Mostly I use vanilla pods, and the trick is to buy them in bulk
0:08:48 > 0:08:51and just keep them in an airtight container in the cupboard.
0:08:51 > 0:08:53So, that's my shortlist!
0:09:11 > 0:09:15Right, the British have desserts like the spotted dick,
0:09:15 > 0:09:17apple crumble and trifle.
0:09:17 > 0:09:20And the French have desserts like
0:09:20 > 0:09:23iles flottantes, mousse au chocolat, and crepe Suzette.
0:09:23 > 0:09:25Now, their pedigree is undisputed.
0:09:25 > 0:09:28But there's one tricky customer
0:09:28 > 0:09:32that causes a little bit of a fracas between the French and the British.
0:09:32 > 0:09:35And that is the creme brulee.
0:09:35 > 0:09:38Now the British say they invented it.
0:09:38 > 0:09:41Someone was making a custard in the kitchens, and they forgot
0:09:41 > 0:09:44to put sugar in the custard, so they put it on the top instead.
0:09:44 > 0:09:47But the French said, "No, it's ours!
0:09:47 > 0:09:49"Creme brulee is ours because we wrote about it
0:09:49 > 0:09:52"in some book in the 17th century."
0:09:52 > 0:09:57Now we like to call creme brulee Trinity burnt cream. Who invented it? Who knows?
0:09:59 > 0:10:01But one thing is that it's brilliant for making for entertaining.
0:10:01 > 0:10:04It's quick, it's easy and it's delicious.
0:10:09 > 0:10:11So, I've got six egg yolks here.
0:10:11 > 0:10:14I'm going to add 60 grams of soft, light brown sugar.
0:10:14 > 0:10:19I just love using light brown sugar, rather than caster sugar, because
0:10:19 > 0:10:23it has a much nicer caramel flavour.
0:10:23 > 0:10:27Now, I get my whisk. It needs to be nice and stiff.
0:10:27 > 0:10:30It won't go really fluffy as if it was white sugar,
0:10:30 > 0:10:33but it will thicken.
0:10:33 > 0:10:38So I'm not looking for volume, it's not going to whisk up like meringues.
0:10:38 > 0:10:40It will just go a little more bubbly.
0:10:42 > 0:10:45So, I've got my cream here, which I've infused overnight
0:10:45 > 0:10:47with ginger and vanilla.
0:10:47 > 0:10:52This is how I made it. I put 450 ml of whipping cream into a pan,
0:10:52 > 0:10:56with 100 grams of mascarpone, and the seeds of one vanilla pod.
0:10:56 > 0:11:00Then heated it until it was almost boiling,
0:11:00 > 0:11:02then removed the pan from the heat.
0:11:02 > 0:11:04Then I added a 10cm long thumb-width
0:11:04 > 0:11:08piece of ginger which had been peeled and very finely grated.
0:11:08 > 0:11:11Now I'm going to start adding the cream.
0:11:11 > 0:11:15Keep whisking it gently like this. It needs to be all incorporated.
0:11:15 > 0:11:21If you find that your bowl starts moving around,
0:11:21 > 0:11:23I just like to get a tea towel,
0:11:23 > 0:11:25fold it up.
0:11:26 > 0:11:29And then pop the bowl on top. There you go.
0:11:29 > 0:11:30It doesn't move any more.
0:11:30 > 0:11:33Just keep whisking.
0:11:33 > 0:11:38Some people take out the bits of ginger, but I love to leave them in,
0:11:38 > 0:11:40especially if you have a fine grater.
0:11:40 > 0:11:43So this needs to go into the dishes now.
0:11:43 > 0:11:47The easiest way to do this is to take your bowl
0:11:47 > 0:11:52and then just pour it into a jug.
0:11:52 > 0:11:55Then it's much easier to put into the dishes.
0:11:55 > 0:11:57Just fill them up.
0:11:57 > 0:12:00Almost all the way,
0:12:00 > 0:12:06this lovely creamy mixture. Now these are going to be really good.
0:12:13 > 0:12:15Right, those are done.
0:12:15 > 0:12:20I'm going to put these in the oven for 30 minutes at 150 degrees
0:12:20 > 0:12:22in a water bath.
0:12:32 > 0:12:34Let's get this hot water.
0:12:36 > 0:12:40Right. So I'm going to pour this into the tin.
0:12:40 > 0:12:44I'm using a tin with quite high sides.
0:12:44 > 0:12:47Just pour it so it comes halfway up
0:12:47 > 0:12:48the sides of the dishes.
0:12:48 > 0:12:53This will make sure that the creme brulee is cooked lovely and evenly.
0:12:53 > 0:12:55There, that's a water bath.
0:13:04 > 0:13:07When they are cooked, get them out to cool,
0:13:07 > 0:13:09and chill them in the fridge for at least an hour.
0:13:24 > 0:13:25The reason these went in the fridge
0:13:25 > 0:13:30is because they get this lovely skin over the top.
0:13:30 > 0:13:34Which is good for the next bit, the brulee-ing!
0:13:36 > 0:13:39I'm just going to sprinkle over some caster sugar, just evenly
0:13:39 > 0:13:41over the top, not too thick.
0:13:45 > 0:13:49And then use your finger to smooth it around if you need to.
0:13:53 > 0:13:55Here comes the fun bit.
0:13:55 > 0:13:57So, I've got a blow torch.
0:13:57 > 0:14:00You can use a grill to do this, but it's not nearly as fun.
0:14:00 > 0:14:03Just turn on the gas.
0:14:03 > 0:14:07And then, very gently, over the sugar.
0:14:08 > 0:14:10Be patient!
0:14:13 > 0:14:16And gradually it starts to bubble,
0:14:16 > 0:14:20and now it's colouring, see that? Gorgeous.
0:14:20 > 0:14:24This is such a good dessert for when friends come round.
0:14:24 > 0:14:26Because you can do it ahead of time
0:14:26 > 0:14:29and just finish it off when they arrive.
0:14:29 > 0:14:31If it starts to smoke,
0:14:31 > 0:14:33don't worry, all will be well.
0:14:33 > 0:14:35They'll just go out, it will be fine.
0:14:38 > 0:14:42So, just a little bit there, a stubborn bit.
0:14:42 > 0:14:45I'm going to try and get him.
0:14:45 > 0:14:47There. Now the rest.
0:14:59 > 0:15:01Mmm, creme brulee.
0:15:01 > 0:15:05Now, the absolute best part, of course
0:15:05 > 0:15:08- is the... - SHE TAPS
0:15:08 > 0:15:10Oh, so satisfying.
0:15:10 > 0:15:14And, of course, the eating.
0:15:14 > 0:15:16Resistance is futile.
0:15:22 > 0:15:24I've got a baker's dozen
0:15:24 > 0:15:27of equipment, things that I just cannot bake without.
0:15:27 > 0:15:31I also have that with ingredients, just things that I've got in stock,
0:15:31 > 0:15:35so that whenever I feel the urge to bake, I can. Here's my list.
0:15:35 > 0:15:38Strong white bread flour and, because I like
0:15:38 > 0:15:42to add the raising agent myself, plain flour, not self-raising.
0:15:42 > 0:15:44Then butter, unsalted.
0:15:44 > 0:15:48I like to add the salt so I know exactly how much is going in.
0:15:48 > 0:15:51And fresh eggs, free-range or organic.
0:15:51 > 0:15:54Then salt, a pinch really adds flavour.
0:15:54 > 0:15:57Baking powder, to make things rise.
0:15:57 > 0:16:00And fast action dried yeast for breads and pizza dough.
0:16:00 > 0:16:04And then, in the sweet corner, caster sugar, icing sugar and honey.
0:16:04 > 0:16:07Then, extra virgin olive oil
0:16:07 > 0:16:11for finishing off dishes and cooking with.
0:16:11 > 0:16:13And finally, vanilla pods
0:16:13 > 0:16:15and baking parchment.
0:16:15 > 0:16:19And that's my basic kit. A baker's dozen of baking ingredients.
0:16:24 > 0:16:28Sometimes, when I've got some time on my hands and I feel like
0:16:28 > 0:16:32making bread, I love to make big fat salt and pepper bread sticks.
0:16:32 > 0:16:36They're so good with dips and a beautiful glass of wine.
0:16:36 > 0:16:40450g of strong white bread flour.
0:16:40 > 0:16:43And then one packet of fast action dried yeast.
0:16:43 > 0:16:46I always like to use fast action yeast,
0:16:46 > 0:16:48because it's so hard to get fresh yeast.
0:16:53 > 0:16:58One and a half teaspoons of salt, just regular table salt is fine.
0:17:00 > 0:17:02Then you need 250mls of water.
0:17:02 > 0:17:05Just enough to make a nice, soft, sticky dough.
0:17:05 > 0:17:10I always say for bread, the wetter the better, you get a lovely rise
0:17:10 > 0:17:12if you have lots of water in.
0:17:14 > 0:17:16Then just
0:17:16 > 0:17:19bring it together a little bit. This is just the simplest recipe, really.
0:17:19 > 0:17:22So simple, so quick to put together.
0:17:25 > 0:17:27Onto the mixer, and you'll need a dough hook for this,
0:17:27 > 0:17:29and knead it for five minutes.
0:17:29 > 0:17:32If you're doing it by hand, it will probably take about ten.
0:17:43 > 0:17:45So, the dough's ready now.
0:17:47 > 0:17:50People often say, how do I know it has been kneaded enough?
0:17:50 > 0:17:52I always test by folding the bread
0:17:52 > 0:17:56back on itself, so you get a nice tight top.
0:17:56 > 0:17:57And you get a floured finger,
0:17:57 > 0:18:02and gently push it in, and the dough will spring back.
0:18:02 > 0:18:04That way, you know it's kneaded enough.
0:18:04 > 0:18:07The dough needs to be divided into 12.
0:18:07 > 0:18:09Cut the dough in half.
0:18:12 > 0:18:15Then take that, and divide it into six.
0:18:15 > 0:18:17So you've got nice 12 balls there.
0:18:17 > 0:18:21You can be really precise if you want to, and weigh each one,
0:18:21 > 0:18:23so that every one is the same size.
0:18:23 > 0:18:27And if you did that, they'd weigh about 60 grams each.
0:18:27 > 0:18:31So, take one ball in your hands, roll it
0:18:31 > 0:18:34into a nice circle.
0:18:34 > 0:18:37Then just gently roll it like.
0:18:37 > 0:18:42Spread the fingers out, you'll get a nice, even bread stick shape.
0:18:44 > 0:18:46And then on to the braking tray.
0:18:47 > 0:18:50And I also like to do a twisted version.
0:18:50 > 0:18:53You just slice down the breadstick
0:18:53 > 0:18:56and wrap the two strands over each other. Easy.
0:18:58 > 0:19:03Repeat with the rest of the dough, spacing them four centimetres apart.
0:19:03 > 0:19:06Then spray some cling film with oil,
0:19:06 > 0:19:08so the cling won't stick to the bread.
0:19:08 > 0:19:13Cover the bread sticks loosely, but making sure it's airtight.
0:19:13 > 0:19:16Then leave in a warm place for 30 minutes, or until the bread
0:19:16 > 0:19:19sticks have almost doubled in size.
0:19:22 > 0:19:24These have risen beautifully.
0:19:24 > 0:19:27I'm going to brush them
0:19:27 > 0:19:30with some olive oil, which will help the salt and pepper stick on.
0:19:32 > 0:19:36Just one line down the centre.
0:19:36 > 0:19:41This is extra virgin olive oil, you get that lovely depth of flavour.
0:19:46 > 0:19:47I've got sea salt here.
0:19:47 > 0:19:51Just sprinkle that on the top.
0:19:51 > 0:19:52And then some pepper.
0:19:54 > 0:19:58My rather embarrassingly large pepper mill.
0:19:58 > 0:20:01A Christmas gift, so I must use it.
0:20:03 > 0:20:05OK. Now these go into the oven.
0:20:07 > 0:20:13200 degrees, for about 20 to 25 minutes, or until they're
0:20:13 > 0:20:16lovely and firm and golden brown.
0:20:33 > 0:20:38There you are. Red wine, dips, and bread sticks.
0:20:38 > 0:20:42This is the beginnings of a very chilled evening.
0:21:04 > 0:21:06Do you know, there is nothing better than a cup of tea
0:21:06 > 0:21:08and slice of shortbread.
0:21:08 > 0:21:11I've always got some in the cupboard for when friends come round.
0:21:11 > 0:21:16This is the only recipe I inherited from my Polish grandmother.
0:21:16 > 0:21:21Honestly, it is the best shortbread recipe I have ever tried.
0:21:21 > 0:21:24Let me tell you how I make it.
0:21:24 > 0:21:28Put 130 grams of butter, and 60 grams of caster sugar,
0:21:28 > 0:21:33in a large bowl, and cream it until it is pale and fluffy.
0:21:33 > 0:21:38Add 130 grams of plain flour, and 60 grams of rice flour,
0:21:38 > 0:21:41which adds a bit of extra texture.
0:21:41 > 0:21:42And a pinch of salt.
0:21:45 > 0:21:48I know it seems really odd to add salt to a sweet recipe,
0:21:48 > 0:21:51but it really does help bring out the flavour.
0:21:53 > 0:21:57Stir the mixture until it's smooth and uniform, and bring it together.
0:21:57 > 0:22:01Then press it into an eight-inch loose-bottom round cake tin.
0:22:01 > 0:22:06To make it look beautiful, crimp the edges so it gets a lovely wavy edge.
0:22:06 > 0:22:12Prick the dough all over a with fork, and mark it into eight pieces.
0:22:12 > 0:22:15So, at this point, chill it down for about half an hour,
0:22:15 > 0:22:22and then bake it in the oven for 30 to 35 minutes at 170 degrees.
0:22:22 > 0:22:28Then, when it's done, sprinkle it with caster sugar and let it cool.
0:22:28 > 0:22:33And this dream-like shortbread is that easy.
0:22:33 > 0:22:35And it's great for sharing.
0:22:35 > 0:22:36Or not.
0:22:48 > 0:22:51I'm going to see some friends tomorrow.
0:22:51 > 0:22:53We're all bringing something to eat.
0:22:53 > 0:22:58I am going to bring my sticky Asian baked ham.
0:22:59 > 0:23:05But first, I need to soak it in cold water overnight.
0:23:05 > 0:23:08It just draws out all the saltiness.
0:23:14 > 0:23:16Right, I'm off to bed.
0:23:31 > 0:23:36Now, look at this. Now I have to get rid of all this salty water.
0:23:40 > 0:23:42I can't wait to eat this later.
0:23:44 > 0:23:47I have to boil it, then glaze it, then bake it.
0:23:47 > 0:23:50So, the first stage is
0:23:50 > 0:23:51the boiling.
0:23:51 > 0:23:53I'll just put a bit more water in.
0:23:55 > 0:24:00I need to get this cooking.
0:24:00 > 0:24:02This needs to cook for a good two hours.
0:24:02 > 0:24:04It's a two-and-a-half kilo joint.
0:24:04 > 0:24:07First, I need to bring it up to the boil. As soon as it's boiling,
0:24:07 > 0:24:10lower the temperature to a simmer.
0:24:10 > 0:24:13I'm going to add some aromatics,
0:24:13 > 0:24:16so all the lovely flavour infuses the joint whilst it's cooking.
0:24:16 > 0:24:19A couple of bay leaves, star anise.
0:24:19 > 0:24:22I love star anise. An aniseed flavour.
0:24:24 > 0:24:27A big handful of pepper corns.
0:24:27 > 0:24:29And then some cloves,
0:24:29 > 0:24:32and ginger. When I use ginger,
0:24:32 > 0:24:37I don't bother peeling it, I just grate it in, peel and all.
0:24:37 > 0:24:40Like that. You need about a one centimetre piece.
0:24:42 > 0:24:45There you go. Then all these flavours are going
0:24:45 > 0:24:49to make this joint taste amazing.
0:24:49 > 0:24:53Afterwards, I often use this broth as a soup, because it's that good.
0:24:55 > 0:24:57Pop the lid on.
0:24:57 > 0:25:00OK, now for the sticky Asian glaze.
0:25:00 > 0:25:03I don't use a garlic crusher.
0:25:03 > 0:25:06What I do is squash each clove like that.
0:25:06 > 0:25:10A bit of salt, and then grind it to a paste.
0:25:10 > 0:25:13I suppose it is a little bit more work, but you get so much
0:25:13 > 0:25:15more flavour out of it.
0:25:19 > 0:25:22So, everything into the pan now. I've got the grated zest of half
0:25:22 > 0:25:23an orange,
0:25:23 > 0:25:25one chilli and two cloves of garlic.
0:25:27 > 0:25:32So, I need 220mls of honey, or grams.
0:25:32 > 0:25:35If you weigh it on the scales, it's exactly the same.
0:25:38 > 0:25:42Then, one teaspoon of Chinese five spice.
0:25:42 > 0:25:44100mls of soya sauce,
0:25:44 > 0:25:50really rich beautiful soya sauce, it gives a lovely saltiness to it.
0:25:50 > 0:25:52Then I have the juice of half an orange.
0:25:52 > 0:25:57And 240g of soft, light brown sugar, for that wonderful depth of flavour,
0:25:57 > 0:26:00that caramelised flavour.
0:26:00 > 0:26:01A quick stir.
0:26:02 > 0:26:05And this really is packed with flavour.
0:26:05 > 0:26:08There is so much flavour in the broth, and then this extra flavour
0:26:08 > 0:26:11for the glaze, it's just perfect.
0:26:16 > 0:26:19And then some pepper, just to add extra heat.
0:26:19 > 0:26:21So, just pop that over a low heat.
0:26:21 > 0:26:23I want all the sugar to dissolve,
0:26:23 > 0:26:27and that will take about two or three minutes.
0:26:28 > 0:26:32Right, get this on. 220 degrees.
0:26:32 > 0:26:36And now I'll get my ham ready for the oven.
0:26:36 > 0:26:40You just take it out of the water and pat it dry with kitchen paper.
0:26:40 > 0:26:43Remove the thick layer of skin.
0:26:43 > 0:26:47Cut diagonal slashes through the fat in one direction first,
0:26:47 > 0:26:49and then the other,
0:26:49 > 0:26:51to make diamond shapes.
0:26:51 > 0:26:54Then, stick a clove in the centre of each diamond.
0:27:00 > 0:27:03Last one in there.
0:27:03 > 0:27:06And then onto a baking tin.
0:27:06 > 0:27:08OK. The glaze.
0:27:08 > 0:27:10It's nice and ready, nice and thick.
0:27:12 > 0:27:14I'll just drizzle that over.
0:27:14 > 0:27:18Beautiful smells coming out of this.
0:27:18 > 0:27:21That chilli and soya sauce is so strong.
0:27:21 > 0:27:25There's quite a lot of this left, but it's great to use
0:27:25 > 0:27:27as a dipping sauce for afterwards.
0:27:29 > 0:27:35So this is going to go into the oven at 220 degrees
0:27:35 > 0:27:38for 30 minutes.
0:27:38 > 0:27:43Once it's cool, me and the ham are going out.
0:27:43 > 0:27:48# Sun is shining The weather is sweet, yeah
0:27:50 > 0:27:55# Make you wanna move your dancing feet... #
0:27:55 > 0:27:57The colours are amazing.
0:27:57 > 0:28:03# When the morning gather the rainbow... #
0:28:06 > 0:28:09- Gammon?- Yeah. Thank you.
0:28:17 > 0:28:20Mmm, delicious. It's very tender.
0:28:20 > 0:28:21Really, really good.
0:28:21 > 0:28:23Really? Thank you. Thank you.
0:28:23 > 0:28:25Mmm, lovely!
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