0:00:02 > 0:00:04I'm Lorraine Pascale. Baking is my passion.
0:00:04 > 0:00:10When I quit modelling, I tried lots of things like being a car mechanic, an interior designer,
0:00:10 > 0:00:12then I found cooking and that was it.
0:00:12 > 0:00:19I've worked in restaurants, I've run my own business and I'm going to share some chef's secrets with you.
0:00:19 > 0:00:23For me, baking is anything that cooks in the oven - sweet and savoury,
0:00:23 > 0:00:25classic dishes, delicious 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 is not always fast, but it's always easy.
0:00:39 > 0:00:42I love to bake, even when I'm in a rush,
0:00:42 > 0:00:46and at the weekends when things are possibly a little less frantic,
0:00:46 > 0:00:49I really enjoy baking in a more leisurely way.
0:00:49 > 0:00:54Things like big batches of pumpkin and rosemary muffins which I make
0:00:54 > 0:00:59and freeze for the week ahead. And then fashionable and delicious macaroons.
0:00:59 > 0:01:02They do take a bit of time, but it's well worth it.
0:01:02 > 0:01:06And the same goes for mini tiramisu cakes.
0:01:06 > 0:01:11They have dinner party sophistication with a hint of playfulness.
0:01:11 > 0:01:14And did I mention? They're delicious too!
0:01:14 > 0:01:16It's tough to beat home-made pizza,
0:01:16 > 0:01:19topped with prosciutto, mozzarella and fig.
0:01:19 > 0:01:23Hmm! Right, time to bake.
0:01:29 > 0:01:34You may notice that my roof terrace is a flower-free zone.
0:01:34 > 0:01:37I only grow things that I can eat and use for baking.
0:01:37 > 0:01:40I've got chillis, mint,
0:01:40 > 0:01:43some thyme and oregano,
0:01:43 > 0:01:45some wonderful basil,
0:01:45 > 0:01:48but what I need right now is some rosemary.
0:01:55 > 0:01:58Hmm! I just love rosemary.
0:01:58 > 0:02:02And I'm going to use it in my pumpkin and rosemary muffins.
0:02:02 > 0:02:05They're just so easy to make
0:02:05 > 0:02:09and on the weekends when things are a little less frantic,
0:02:09 > 0:02:12I make a whole batch and then just freeze them.
0:02:12 > 0:02:18You know, these muffins are good for breakfast, lunch or just a snack. Any time really.
0:02:22 > 0:02:25Now for the flour. I've got self-raising here.
0:02:25 > 0:02:27180 grams of that.
0:02:29 > 0:02:33And then 130 of this wholemeal flour.
0:02:33 > 0:02:39I'm using a mixture of both because if you use too much wholemeal flour, the product will be quite heavy.
0:02:39 > 0:02:45I want these muffins to be nice and light, so it's good to use a combination.
0:02:45 > 0:02:49Then one teaspoon of baking powder. This will give it a nice rise.
0:02:50 > 0:02:52And half a teaspoon...
0:02:53 > 0:02:57..of bicarb. That'll make the crumb really tender.
0:02:57 > 0:02:59And now a good pinch of salt.
0:02:59 > 0:03:04And then sift it all together. Usually, I don't sift my flours.
0:03:04 > 0:03:07But the reason I'm doing it with this
0:03:07 > 0:03:12is because I want to get the bran from the wholemeal flour to sprinkle on the top.
0:03:12 > 0:03:17It just makes it look really, really good. Extra decoration.
0:03:17 > 0:03:22OK, so those are the dry ingredients. Now I'm going to get on with the wet ingredients.
0:03:22 > 0:03:27So I need two eggs, free-range or organic if you can.
0:03:29 > 0:03:32Whisk them up a bit, and then the pumpkin.
0:03:32 > 0:03:36I've got 240 grams and I've boiled it already.
0:03:36 > 0:03:41100 ml of plain yogurt, 275 ml of milk.
0:03:41 > 0:03:4360 ml of vegetable oil.
0:03:45 > 0:03:49A few squidges of honey. Makes them nice and sweet.
0:03:50 > 0:03:53OK, and just a quick stir.
0:03:57 > 0:04:01And now I'm going to put the wet and the dry ingredients together.
0:04:03 > 0:04:09So they say when you're making muffins, you should only do about eight stirs,
0:04:09 > 0:04:12otherwise the crumb gets very chewy.
0:04:13 > 0:04:16So in everything goes.
0:04:16 > 0:04:19And it's a very liquid, unattractive mix.
0:04:21 > 0:04:25So just really gently mixing it together.
0:04:27 > 0:04:30Just roughly mixed, but that'll do fine.
0:04:30 > 0:04:33So now I'm going to pour it back into this jug
0:04:33 > 0:04:37and make it much easier to put it into the muffin cases.
0:04:37 > 0:04:43There! You see, it doesn't look very attractive at all, but it does taste very good once it's cooked.
0:04:45 > 0:04:48I'm going to put it in the muffin cases.
0:04:52 > 0:04:56So you've got these baking parchment squares here.
0:04:56 > 0:05:00They're about 14 centimetres squared.
0:05:00 > 0:05:04You can use the little paper cups that come ready-made, but I like to use these
0:05:04 > 0:05:10because it gives it that lovely deli feel when it's baked with the spiky bits coming out.
0:05:10 > 0:05:14It's a bit of a faff, but it is worth it in the end.
0:05:14 > 0:05:19So I just start off with some oil. Just a spray oil is easiest.
0:05:19 > 0:05:22And then take one of your squares.
0:05:22 > 0:05:26Push it all the way down into the hole,
0:05:26 > 0:05:30then take your muffin mix and just pour it in.
0:05:32 > 0:05:35Right the way to the top.
0:05:35 > 0:05:41And then take your reserved bran and pumpkin or butternut squash
0:05:41 > 0:05:44and just sprinkle on the bran.
0:05:47 > 0:05:50Put these little squares on as well.
0:05:50 > 0:05:55I like to put some on the top because otherwise, all that lovely colour gets lost in the mix.
0:05:55 > 0:05:59Then lastly, I like to put on some pumpkin seeds
0:05:59 > 0:06:01to give it some extra crunch.
0:06:01 > 0:06:05Right, now I'll just get on with the rest.
0:06:12 > 0:06:14Don't they look good?
0:06:14 > 0:06:19So I'm going to put these in the oven at 200 degrees for about 20 to 25 minutes
0:06:19 > 0:06:23and once they're cooked and cooled, I'll freeze them.
0:06:40 > 0:06:42So that's 11 for the freezer
0:06:42 > 0:06:44and one for me.
0:06:55 > 0:06:59Like pretty much everything else, there are also fashions in baking
0:06:59 > 0:07:06and one of the big things in Britain right now which started right here in France is the macaroon.
0:07:06 > 0:07:09Or I should say, "le macaron".
0:07:12 > 0:07:17This is Pierre Herme, one of the most famous food shops in Paris.
0:07:20 > 0:07:22Wow!
0:07:23 > 0:07:25Incredible.
0:07:25 > 0:07:28They're just so pretty.
0:07:28 > 0:07:32No wonder they're so fashionable.
0:07:32 > 0:07:37I am totally spoilt for choice. Now, each colour is a different flavour.
0:07:37 > 0:07:42You've got praline noisette here, peach, apricot and saffron
0:07:42 > 0:07:44or salted caramel... Oh!
0:07:44 > 0:07:48I think I'm going to have to go for a selection.
0:08:08 > 0:08:13Hmm! Thank you, France, for bringing us macaroons.
0:08:18 > 0:08:22Some people think that macaroons are really daunting to make,
0:08:22 > 0:08:26but they're actually only posh meringues.
0:08:26 > 0:08:31I've made them here in deep yellow, lovely pale green
0:08:31 > 0:08:34and now I'm going to make them in a rich burgundy.
0:08:36 > 0:08:43I've got 125 grams of ground almonds and it's really important that the ground almonds are quite fine.
0:08:43 > 0:08:47Sometimes they can be rough and you can blitz them in a food processor.
0:08:47 > 0:08:50Then 125 grams of icing sugar.
0:08:50 > 0:08:53And this forms the base of the macaroon.
0:08:55 > 0:08:57Now I need some egg white.
0:08:57 > 0:09:03Unfortunately, I need 40 grams of egg white. I wish I could tell you you need one or two.
0:09:03 > 0:09:08But here we need 40 grams, so this one is 32.
0:09:08 > 0:09:12I'm going to need a little bit more from another one.
0:09:13 > 0:09:1540. Perfect.
0:09:15 > 0:09:18Now off the scales and mix it into a paste.
0:09:18 > 0:09:22Just get a wooden spoon and draw all the liquid in.
0:09:23 > 0:09:26And you get this lovely paste.
0:09:26 > 0:09:30Eventually, it all will be incorporated.
0:09:30 > 0:09:32And this is where I colour it.
0:09:32 > 0:09:36I've got this great dusky pink colour and you need quite a lot
0:09:36 > 0:09:42because by the time you've put the rest of the ingredients in, the colour gets much lighter.
0:09:42 > 0:09:45And mix that in there.
0:09:48 > 0:09:51Oh, that is nice.
0:09:51 > 0:09:56OK, now I'm going to make the second part of the macaroon
0:09:56 > 0:10:01and again, unfortunately, I need 40 grams of egg white.
0:10:03 > 0:10:05You see, this one only weighs 28.
0:10:09 > 0:10:12I need 12 more grams.
0:10:12 > 0:10:17OK, that is perfect. Then I need to whisk them to a nice, medium peak.
0:10:18 > 0:10:21So give it a really good whisk.
0:10:21 > 0:10:25Move the bowl around and just get lots of air into it like that.
0:10:25 > 0:10:30The more movement you can get into these whites, then the quicker they'll froth up.
0:10:30 > 0:10:33Get a little bit on the end...
0:10:33 > 0:10:37There, that is a medium peak. Perfect.
0:10:38 > 0:10:44So I'm going to make a meringue. Normally, you add sugar to the egg whites, but I'm adding a sugar syrup.
0:10:44 > 0:10:50So I've got here boiled already 110 grams of sugar and two tablespoons of water.
0:10:50 > 0:10:53And I like to use a mechanical whisk for these
0:10:53 > 0:10:56because it takes a lot longer to give them a good whisk-up,
0:10:56 > 0:10:59so you need that extra power.
0:11:00 > 0:11:04And it just gets shinier and shinier and much shinier
0:11:04 > 0:11:07than if you were using just caster sugar.
0:11:08 > 0:11:13And that is what you call a stiff peak. Perfection.
0:11:13 > 0:11:17Right, so now I'm going to combine the two together.
0:11:17 > 0:11:20You want to add the meringue to the paste.
0:11:20 > 0:11:24If you do it this way round, you won't knock out too much air.
0:11:24 > 0:11:29If you dump that heavy mix on top of the meringue, you won't get any air left in it.
0:11:29 > 0:11:35Apparently, it only takes 50 turns to mix this. Any more and you're doing the wrong thing.
0:11:35 > 0:11:37So let's see how I go.
0:11:37 > 0:11:40Just mix it all up...
0:11:41 > 0:11:43..and scrape right down to the bottom.
0:11:45 > 0:11:47OK, I'm very happy with that.
0:11:47 > 0:11:50Then I'm going to fill up my piping bag.
0:11:51 > 0:11:56Just use your hand to squeeze it off the spatula.
0:11:58 > 0:12:01OK, I've got this baking tray here.
0:12:04 > 0:12:09So, a little "cheffy" trick here... I'll just move that out of the way.
0:12:09 > 0:12:13Just pipe four little blobs like that.
0:12:18 > 0:12:24Put the baking parchment over the top and it'll stop it from sliding around.
0:12:24 > 0:12:26OK, I'll do the first macaroon.
0:12:26 > 0:12:30Hold your bag completely vertical, squeeze it,
0:12:30 > 0:12:33then stop squeezing and lift it off.
0:12:42 > 0:12:46So these macaroons need to be nice and flat.
0:12:46 > 0:12:51What I do is just pick it up and then drop it on the surface. Do that a few times.
0:12:52 > 0:12:57One more time and they'll go in nice and flat.
0:12:57 > 0:13:00I'm going to leave these here for about 20 to 30 minutes,
0:13:00 > 0:13:03so they form a lovely skin over the top,
0:13:03 > 0:13:08then I'll bake them in the oven for about 12 to 15 minutes at 170 degrees
0:13:08 > 0:13:13with the oven left slightly ajar, so it doesn't get too humid in there.
0:13:26 > 0:13:29OK, I'm just going to leave these to cool.
0:13:34 > 0:13:37These need to be sandwiched together
0:13:37 > 0:13:40and I'm going to use just whipped cream,
0:13:40 > 0:13:45but you can use jam, ganache or buttercream, anything you like.
0:13:46 > 0:13:51So these just get a nice blob of cream.
0:13:55 > 0:13:59There... And then just sandwich them together.
0:13:59 > 0:14:02Squish them down.
0:14:02 > 0:14:09It's nice to have the cream visible and it coming out a little bit from the sides.
0:14:09 > 0:14:12Oh, I can't wait to eat these.
0:14:13 > 0:14:15There!
0:14:23 > 0:14:26These really do look very pretty.
0:14:27 > 0:14:32I'll take these round to a friend's. I think they'll really like them.
0:14:40 > 0:14:44- Hello.- Hi, Emily. I've brought you some macaroons.
0:14:44 > 0:14:46Exciting! Come in.
0:14:50 > 0:14:56Sometimes, even at the weekends, I just don't have the time to bake from scratch,
0:14:56 > 0:14:59so there are a few products I like to buy to use as short cuts.
0:14:59 > 0:15:03In the pastry world, ready-made pastry in all types, of course,
0:15:03 > 0:15:08but also ready-rolled pastry which saves getting out the rolling pin.
0:15:08 > 0:15:11And even ready-baked tart bases.
0:15:11 > 0:15:14Then it's just a matter of whipping up a filling.
0:15:14 > 0:15:18I just love vol-au-vent cases. You can bake them
0:15:18 > 0:15:24and fill them with whatever you like. Sweet or savoury, they're a classic and it's time for their revival.
0:15:24 > 0:15:28I get different types of meringues from a supermarket.
0:15:28 > 0:15:32They make shells, pavlova bases and nests.
0:15:32 > 0:15:38Fill them with some softly whipped cream or sweet mascarpone and then some fresh fruit piled on top
0:15:38 > 0:15:40for an almost instant dessert.
0:15:40 > 0:15:44So those are my shameless short cuts.
0:15:50 > 0:15:54Believe it or not, there's an Italian side to my family
0:15:54 > 0:15:58and on the occasional weekend, we'd have these big Italian feasts.
0:15:58 > 0:16:03I do still cook some of those dishes, but they're just a little bit updated.
0:16:03 > 0:16:06And this is my favourite Italian.
0:16:07 > 0:16:11- Hi.- Hello. How are you?- All right. How are you doing?- Very well.
0:16:11 > 0:16:16Hello, gorgeous. You came at the right time. Buon giorno, signorina.
0:16:16 > 0:16:19- Ecco!- Prosciutto. Thank you.
0:16:19 > 0:16:21Hmm...
0:16:21 > 0:16:24Hmm! Very good.
0:16:24 > 0:16:26Mascarpone.
0:16:32 > 0:16:34Have you got any amaretti?
0:16:34 > 0:16:40- We've got those ones. - That's too big.- What about this one? - That's good.- Any other things?
0:16:40 > 0:16:43- Honey. Honey, honey, honey. - Honey?- Yeah.- Right there.
0:16:43 > 0:16:46- Perfect. Thank you.- You're welcome.
0:16:46 > 0:16:48Bye!
0:16:48 > 0:16:50Right, I'm off to bake Italian.
0:16:55 > 0:16:58I love experimenting with different cake flavours
0:16:58 > 0:17:01and the other day I was eating a tiramisu
0:17:01 > 0:17:05and I just thought, "Why not make a tiramisu cake?"
0:17:05 > 0:17:09But rather than make a really big one, I thought I'd do mini ones.
0:17:09 > 0:17:14They're just so much more playful and this dessert really knocks people's socks off.
0:17:14 > 0:17:18So I've got 165 grams of softened butter here
0:17:18 > 0:17:22and 200 grams of sugar and half of that sugar is a soft brown sugar
0:17:22 > 0:17:25because it gives such a beautiful, caramelly flavour.
0:17:25 > 0:17:28So I'm going to add my eggs. Two eggs.
0:17:31 > 0:17:33Free-range or organic if you can.
0:17:33 > 0:17:38260 grams of flour which I add in two lots.
0:17:39 > 0:17:41That's 260 there.
0:17:47 > 0:17:50I'll just start that slowly, give that a good mix.
0:17:52 > 0:17:57I just find this way of doing it in two lots is so much quicker and so much easier.
0:17:57 > 0:18:01You don't have to worry about folding and all that. Just bung it in.
0:18:01 > 0:18:05And the other two eggs. It's also a lot less likely to curdle.
0:18:06 > 0:18:08Two more eggs.
0:18:13 > 0:18:16And the rest of the flour goes in.
0:18:16 > 0:18:18Another mix.
0:18:19 > 0:18:24Two tablespoons of instant coffee powder in four tablespoons of hot water.
0:18:27 > 0:18:34The funny thing is I don't even like coffee, but in this it tastes absolutely divine.
0:18:34 > 0:18:37And now the ricotta, 80 grams of this.
0:18:37 > 0:18:39This makes the sponge extra-moist.
0:18:41 > 0:18:46OK, give that a really good beat. Make sure it's all nice and incorporated.
0:18:46 > 0:18:48OK, I'm happy with that.
0:18:48 > 0:18:53Just crumble in about eight to ten amaretti biscuits.
0:18:54 > 0:19:00And it gives it a wonderful flavour and extra texture, a lovely crunch.
0:19:01 > 0:19:03There we are.
0:19:03 > 0:19:05Another stir.
0:19:05 > 0:19:08OK, that's done.
0:19:10 > 0:19:15So I find the easiest way to put a mixture into small muffin cases
0:19:15 > 0:19:18is with a mechanical ice cream scoop.
0:19:21 > 0:19:27And I remember as a child making fairy cakes, messing around with two teaspoons.
0:19:27 > 0:19:30This is much more efficient.
0:19:30 > 0:19:34And this goes into the oven for about 25 minutes at 180 degrees.
0:19:53 > 0:19:57So the cakes have been cooled and I've cut them in half.
0:19:57 > 0:20:01And I've made a mascarpone cream here and this coffee sugar syrup.
0:20:01 > 0:20:05I'm going to slabber this all over the cakes.
0:20:05 > 0:20:07Not only does it add more flavour,
0:20:07 > 0:20:12but it also makes the cakes very, very moist.
0:20:12 > 0:20:14It's just so easy to make.
0:20:14 > 0:20:18Tip 165 grams of granulated sugar into a pan...
0:20:19 > 0:20:22..with 165 ml of water.
0:20:22 > 0:20:25Then add two tablespoons of coffee powder
0:20:25 > 0:20:28and put the pan on a really low heat.
0:20:28 > 0:20:34Then once the sugar is dissolved, just turn up the heat and boil the syrup for two to three minutes.
0:20:35 > 0:20:38And you can afford to put as much as you want on.
0:20:38 > 0:20:41This is my secret weapon when making sponges.
0:20:41 > 0:20:45It just makes them really, really moist.
0:20:46 > 0:20:49OK? Now for the mascarpone...
0:20:50 > 0:20:52Again, ice cream scoop.
0:20:52 > 0:20:55And a dollop.
0:20:55 > 0:20:58Now let me tell you how I made it. This is so delicious.
0:20:58 > 0:21:03It's 500 grams of mascarpone with a couple of drops of vanilla extract,
0:21:03 > 0:21:07then a handful of crushed amaretti biscuits
0:21:07 > 0:21:10with about four tablespoons of icing sugar.
0:21:10 > 0:21:13Then a few good glugs of Marsala.
0:21:13 > 0:21:15And then just mix it all together.
0:21:17 > 0:21:19The last dollop...
0:21:20 > 0:21:22Now I'm going to get the lids on.
0:21:22 > 0:21:25Squash the lids on top.
0:21:25 > 0:21:27Oh, look at that!
0:21:39 > 0:21:41These are just so brilliant.
0:21:41 > 0:21:46They have the nobility of a dessert, but the playfulness of a cupcake.
0:21:48 > 0:21:52I'm going to put them on this cake stand.
0:21:53 > 0:21:58They're just oozing with this mascarpone cream.
0:21:58 > 0:22:02I'm going to drizzle these with the coffee sugar syrup.
0:22:03 > 0:22:08Now, I tell you, everyone, tiramisu lovers or not, will adore these.
0:22:08 > 0:22:10Look at that.
0:22:10 > 0:22:12Beautiful.
0:22:39 > 0:22:43Now, obviously, it is much quicker to get a takeaway pizza.
0:22:43 > 0:22:49But on the occasional weekends when I've got a little bit of time, I like to make my own.
0:22:49 > 0:22:52So I've got prosciutto and mozzarella at home.
0:22:52 > 0:22:55And now I'm going to buy some figs.
0:22:55 > 0:23:00Now, I know you'll go, "What, figs on a pizza?!"
0:23:00 > 0:23:02But trust me, it really does work.
0:23:08 > 0:23:12Right, I'm off home now. I've got all my ingredients for the pizza topping.
0:23:12 > 0:23:19I know making a pizza dough isn't the easiest thing in the world, but here is my basic recipe.
0:23:22 > 0:23:26Start with 500 grams of strong white bread flour.
0:23:26 > 0:23:30Add two teaspoons of salt and five grams of fast-action dried yeast.
0:23:30 > 0:23:34Mix everything together and make a well in the middle.
0:23:34 > 0:23:40Pour in 290 ml of warm water mixed with 60 ml of extra-virgin olive oil
0:23:40 > 0:23:44and stir it to make a soft, but not sticky dough.
0:23:44 > 0:23:50I take a short cut and knead the dough in a mixer for five minutes, but by hand, it'll take about ten.
0:23:52 > 0:23:56Then shape it into a ball and leave it to rise in a warm place
0:23:56 > 0:24:01for about 30 to 40 minutes covered in oiled clingfilm. That's it.
0:24:06 > 0:24:09See what I mean about simple?
0:24:09 > 0:24:13OK, so this is nicely risen now. It's wonderful and pillowy.
0:24:13 > 0:24:18Now I'm going to roll it out into a rough circle shape with a rolling pin.
0:24:18 > 0:24:25It doesn't have to be a perfect circle. Whatever shape is fine. You want it to have that rustic look.
0:24:25 > 0:24:29And what I do when I roll it out, rather than just roll it like this,
0:24:29 > 0:24:34I find it easier to take one end and kind of just push it down like that.
0:24:34 > 0:24:36Just do it all the way round.
0:24:36 > 0:24:40Now I'm going to prick it with a fork. Just prick it all over randomly.
0:24:40 > 0:24:44This is going to stop it puffing up too much in the oven
0:24:44 > 0:24:47because I like my pizza crusts nice and thin and crispy.
0:24:51 > 0:24:55And you need a good tube of tomato puree.
0:24:56 > 0:25:00And just squelch it all over the pizza.
0:25:00 > 0:25:04Then take a palette knife or the back of a spoon
0:25:04 > 0:25:08and just spread it...all around.
0:25:08 > 0:25:11Very roughly. It doesn't have to be perfect.
0:25:12 > 0:25:16So now you want two hunks of mozzarella.
0:25:16 > 0:25:19I say "hunks". They're balls of mozzarella.
0:25:19 > 0:25:24Then you can either slice it like that or just rip it up into chunks which is what I prefer.
0:25:24 > 0:25:30It's all going to melt and ooze and go gooey in the oven anyway, so this is just much quicker.
0:25:30 > 0:25:33But just rip it up all over really roughly.
0:25:33 > 0:25:36That's it.
0:25:36 > 0:25:40And now you can use any ham, any good ham - prosciutto
0:25:40 > 0:25:45or a really good Culatello which is a very fine Italian ham.
0:25:49 > 0:25:54This is going to give the pizza a wonderful saltiness and just add to those colours -
0:25:54 > 0:25:59the red of the tomato and the pinkiness of the ham.
0:25:59 > 0:26:02I just can't wait to eat it.
0:26:03 > 0:26:05And then the figs.
0:26:05 > 0:26:08Oh, you just can't beat a good fig.
0:26:09 > 0:26:11It's such a gorgeous thing to eat.
0:26:11 > 0:26:16They just add so much colour and a beautiful sweetness to the pizza.
0:26:16 > 0:26:18It's a little bit unusual.
0:26:18 > 0:26:23So just slice it up, quarter them, eighth them, whatever you want.
0:26:23 > 0:26:26This is your tapestry to do with as you wish.
0:26:26 > 0:26:33And you know, figs and ham may sound like a really odd combination, but it's actually quite classic,
0:26:33 > 0:26:35especially in the Mediterranean.
0:26:35 > 0:26:41Just the wonderful saltiness of the ham and the sweetness of the figs. It's just so beautiful together.
0:26:41 > 0:26:45So I've got five figs and I'll put half of them on now
0:26:45 > 0:26:49and save the other half until after the pizza is cooked.
0:26:49 > 0:26:55Then you get that wonderful contrast of flavours because the raw ones will still have a bit of bite to it.
0:26:55 > 0:27:00And a nice pinch of salt, not too much because the ham does have a bit of saltiness.
0:27:01 > 0:27:05And an embarrassingly large pepper grinder.
0:27:05 > 0:27:07Bit of black pepper...
0:27:09 > 0:27:15So this is going to go into the oven now for about 15 to 20 minutes at 220 degrees,
0:27:15 > 0:27:20then once it's cooked, I'll take it out of the oven and put the other figs on it,
0:27:20 > 0:27:24some fresh basil and drizzle over some extra-virgin olive oil.
0:27:54 > 0:27:57- Do you want a big piece? - I want a huge piece, please.
0:28:05 > 0:28:08- Are you hungry? - Yeah, really hungry.
0:28:09 > 0:28:12Thank you. Dig in.
0:28:34 > 0:28:38Subtitles by Subtext for Red Bee Media Ltd 2011
0:28:38 > 0:28:41Email subtitling@bbc.co.uk