0:00:02 > 0:00:04The wonderful smell of bread just out of the oven.
0:00:04 > 0:00:09The perfect pie crust, the snap of a biscuit and, of course, cakes.
0:00:09 > 0:00:13Cakes of all shapes and sizes and for every occasion.
0:00:13 > 0:00:16We've got something for all the senses here,
0:00:16 > 0:00:19as we celebrate some of the best bakes ever.
0:00:41 > 0:00:44Hello and welcome to our celebration of baking.
0:00:44 > 0:00:47Here are some of the treats we're going to show you today.
0:00:47 > 0:00:51Nigella Lawson will show us a pizza with a difference.
0:00:51 > 0:00:54My meatzza is a regular fixture on the menu in casa Lawson.
0:00:54 > 0:00:56It is so easy to make.
0:00:58 > 0:01:00And James Martin bakes an interesting pie
0:01:00 > 0:01:02that involves frying.
0:01:02 > 0:01:03You see, look at this.
0:01:03 > 0:01:06I know it's very different cooking it in a pan,
0:01:06 > 0:01:08but it just saves on washing-up.
0:01:08 > 0:01:12And for pudding, we've got a plum and marzipan tart from Mary Berry.
0:01:14 > 0:01:16And we finish with a favourite of mine -
0:01:16 > 0:01:20a flourless chocolate cake from Raymond Blanc.
0:01:21 > 0:01:24But our first recipe comes from the Hairy Bikers.
0:01:24 > 0:01:27They're baking their version of a classic moussaka.
0:01:34 > 0:01:37THEY SING A TUNE
0:01:39 > 0:01:42- Hola.- Look at that, then.
0:01:42 > 0:01:45- A Geordie Zorba.- Zorba the Greek.
0:01:45 > 0:01:49Zorba the Geordie!
0:01:49 > 0:01:52The principal ingredient of the moussaka
0:01:52 > 0:01:55is the aubergine, or eggplant, as the Americans call them.
0:01:55 > 0:02:00- How could that be an eggplant?- It doesn't look anything like an egg!
0:02:00 > 0:02:04Ah, moussaka. A dish fit for any Greek God.
0:02:04 > 0:02:07Layers of ground lamb and sliced aubergine,
0:02:07 > 0:02:11topped with a cheese sauce and baked for a fuller flavour.
0:02:11 > 0:02:14And we're going to give ours a bit of a British spin.
0:02:14 > 0:02:17We're putting potatoes in our moussaka.
0:02:17 > 0:02:19First time I had it I thought, "It's meant to be moussaka,
0:02:19 > 0:02:23"not a hotpot." But, actually, it's kind of all right.
0:02:23 > 0:02:25Just go with us on this one.
0:02:25 > 0:02:28Try it with potatoes. If you don't like it, go with aubergines.
0:02:29 > 0:02:33Slice the aubergine into one centimetre thick slices.
0:02:33 > 0:02:36You might want to salt them to draw out some of the bitterness,
0:02:36 > 0:02:40but it's not always necessary with new varieties.
0:02:40 > 0:02:43If you do, remember to wash it off again before you pop them
0:02:43 > 0:02:44in the pan to fry them.
0:02:44 > 0:02:47We've brought back loads from holidays, haven't we?
0:02:47 > 0:02:49The one thing you always do bring back, I find,
0:02:49 > 0:02:51is these bottles of booze that,
0:02:51 > 0:02:54at the time, you have this fragrant thing made from orange flowers
0:02:54 > 0:02:59on the southwest hill, north of Cephalonia, that's a speciality.
0:02:59 > 0:03:02And you have it and you go, "By God, this is nectar of the gods."
0:03:02 > 0:03:04You bring it home and it's like...
0:03:04 > 0:03:07And it sits at the back of your sideboard, doesn't it?
0:03:07 > 0:03:09Well, you see, that's what holidays are.
0:03:09 > 0:03:12It's about being in a time and a place and a space.
0:03:12 > 0:03:14And you fill that time,
0:03:14 > 0:03:18space and place with lovely things of the region, don't you?
0:03:18 > 0:03:22- Aye. It is a tonic, a holiday, isn't it?- It is. Everybody needs them.
0:03:22 > 0:03:26We've sat on that beach with our bellies out, getting all over...
0:03:26 > 0:03:28- It's the fact though you're belly catches the sun first.- Yes.
0:03:28 > 0:03:31I tell you what though, it's dead funny on a beach with him.
0:03:31 > 0:03:33If you put your head on the ground,
0:03:33 > 0:03:35he looks just like the Eden Project.
0:03:36 > 0:03:39- Right, anyway...- Shut up, you. - Don't hurt me, I'm old.- I didn't...
0:03:39 > 0:03:42- I wasn't going to do anything. - Moussaka is made with minced lamb.
0:03:42 > 0:03:43Minced lamb is full of fat,
0:03:43 > 0:03:46therefore don't bother putting any olive oil in.
0:03:46 > 0:03:47This goes into a pan.
0:03:49 > 0:03:52- How do them guards walk? - Oh, what, the Greek guards?
0:03:52 > 0:03:55They have pompoms on their feet, don't they?
0:03:55 > 0:03:58They've got the rifles.
0:03:58 > 0:04:01No, it's a flick.
0:04:01 > 0:04:02Oh, sorry.
0:04:05 > 0:04:07Now, while the lamb is browning, chop an onion
0:04:07 > 0:04:11and a couple of cloves of garlic and add them to the pan.
0:04:11 > 0:04:15Now, to this we add oregano. Uno.
0:04:16 > 0:04:19A teaspoonful and a half of dried mint.
0:04:19 > 0:04:23We want power in this. This is why we're using dried herbs.
0:04:23 > 0:04:26And the dried herbs will cook into the dish.
0:04:26 > 0:04:30On top of that, pop in a stick of cinnamon, a bay leaf,
0:04:30 > 0:04:33chopped rosemary and some freshly ground pepper,
0:04:33 > 0:04:38a whole tin of chopped tomatoes and two teaspoons of tomato puree.
0:04:38 > 0:04:40As you can sense, this is a rich dish,
0:04:40 > 0:04:44and somehow this is why I feel justified putting the potatoes in.
0:04:44 > 0:04:46Because it's just nice.
0:04:49 > 0:04:52And wine, about 200ml.
0:04:53 > 0:04:57We're going to bring that back to the boil and, kind of,
0:04:57 > 0:04:59cover it half with the pan lid and leave it to
0:04:59 > 0:05:01simmer for about half an hour,
0:05:01 > 0:05:03or even cook it for longer.
0:05:03 > 0:05:06Ten minutes before the end, it's time to make our white sauce,
0:05:06 > 0:05:10which is pretty much like the bechamel you get in lasagne.
0:05:10 > 0:05:15Step one, a big knob of butter.
0:05:15 > 0:05:18Melt that down and put some flour in.
0:05:20 > 0:05:23About a tablespoon.
0:05:23 > 0:05:24See?
0:05:26 > 0:05:30And just mix that with the butter and cook it out a little bit.
0:05:30 > 0:05:32Just make a smooth paste.
0:05:32 > 0:05:35And we start drizzling in about a pint of milk.
0:05:35 > 0:05:37It's just a very basic white sauce.
0:05:41 > 0:05:45- Now just increase the heat a little bit.- And wait till it thickens.
0:05:45 > 0:05:49A top tip for white sauce is when it starts to thicken,
0:05:49 > 0:05:52get your whisk out, cos it helps prevent it going lumpy.
0:05:52 > 0:05:55So, now we're going to start to build up the flavour, so we're
0:05:55 > 0:05:59going to season it with salt, but, most importantly, white pepper.
0:05:59 > 0:06:01Just take it off the heat a little bit.
0:06:01 > 0:06:03And go careful with the salt
0:06:03 > 0:06:05because we're going to put a bit of Parmesan in this.
0:06:05 > 0:06:08Again, that's our touch, just to build up the richness.
0:06:08 > 0:06:11- And a bit of nutmeg. - Can't go wrong with nutmeg.
0:06:12 > 0:06:16And what's nice about putting the nutmeg in it, it adds a,
0:06:16 > 0:06:20kind of, spice to it, but also it's slightly sweet,
0:06:20 > 0:06:23there's a sweet tinge to it, which is really lovely.
0:06:23 > 0:06:25I'm just grating some Parmesan.
0:06:25 > 0:06:27This isn't traditional,
0:06:27 > 0:06:29but it's just going to serve to enrich that sauce.
0:06:29 > 0:06:33And we're going to put some Parmesan cheese on the top as well.
0:06:33 > 0:06:35This is good Parmesan, look at that.
0:06:35 > 0:06:38Over a gentle heat, stir a handful of the Parmesan cheese
0:06:38 > 0:06:42into the white sauce and prepare to assemble the moussaka.
0:06:42 > 0:06:45- We're kind of ready to build the Odyssey now.- We are.
0:06:45 > 0:06:47Step one.
0:06:47 > 0:06:51It's three layers, so you want a third of the meat to go in there.
0:06:51 > 0:06:55Don't put the cinnamon stick in, that would be gormless.
0:06:55 > 0:06:58Just to avoid embarrassment, I'll take ours out.
0:06:59 > 0:07:03Once you've spread out the meat, it's time to layer on the potatoes.
0:07:03 > 0:07:06The slices have been slightly boiled and allowed to cool.
0:07:06 > 0:07:10It's going to be a nice little layer, just a layer here.
0:07:10 > 0:07:16It is a bit hotpoty, you know? This is where Lancashire meets Larnaca.
0:07:16 > 0:07:18Where Altrincham meets Athens.
0:07:18 > 0:07:21Then add a layer of the aubergine.
0:07:21 > 0:07:24And two more layers of meat and aubergine.
0:07:24 > 0:07:26- Smelling quite radiant, isn't it? - It is.
0:07:31 > 0:07:34And this is just going to bake together
0:07:34 > 0:07:37in this mass of coagulation.
0:07:37 > 0:07:40That's it. Look at that.
0:07:40 > 0:07:43Once you get to your final layer of aubergine,
0:07:43 > 0:07:45it's time to finish the white sauce.
0:07:45 > 0:07:47First, make sure it's cool.
0:07:47 > 0:07:50Beat an egg and, using a whisk, mix them together.
0:07:50 > 0:07:52If the sauce isn't cool to begin with,
0:07:52 > 0:07:54you'll end up with scrambled eggs.
0:07:57 > 0:07:58Lovely.
0:07:58 > 0:08:03Next, we need to pour all that sauce onto the top of your moussaka.
0:08:07 > 0:08:09There you are. You see?
0:08:09 > 0:08:12Now the cheese.
0:08:12 > 0:08:15Simply pop that into a preheated oven
0:08:15 > 0:08:19at about 180 degrees Celsius for about 45 minutes.
0:08:19 > 0:08:21But keep an eye on it so it doesn't burn.
0:08:32 > 0:08:36Oh, the magnificence that is the moussaka.
0:08:36 > 0:08:38It's like the beaten bronze of Hercules' helmet.
0:08:38 > 0:08:41- Look at that.- Oh, nice.
0:08:41 > 0:08:45- Nice.- Nice. Are you going to carve? - Yeah.
0:08:45 > 0:08:48It's nice this, if we can get it out in a square,
0:08:48 > 0:08:50because then we see all the layers.
0:08:53 > 0:08:57And that...is how moussaka should look.
0:09:00 > 0:09:02Oh, look at that. It seems a shame, doesn't it?
0:09:02 > 0:09:05It does, doesn't it?
0:09:05 > 0:09:09MUSIC: Forever and Ever by Demis Roussos
0:09:13 > 0:09:16- Oh, that's nice. - It's a really good meal.
0:09:16 > 0:09:17That's a good moussaka.
0:09:24 > 0:09:28Moussaka - it's a British favourite, and a classic example of how
0:09:28 > 0:09:30foreign influences have informed what we eat now.
0:09:32 > 0:09:35Now another classic, a tarte tatin.
0:09:35 > 0:09:38This recipe, according to legend, was created by accident
0:09:38 > 0:09:41when a French hotel cook messed up her fruit pie
0:09:41 > 0:09:45and ended up with the pastry lid on the bottom.
0:09:45 > 0:09:47But the hotel guests loved it.
0:09:47 > 0:09:50It's usually cooked with apple, but in this version,
0:09:50 > 0:09:52Mary Berry is using plums.
0:09:55 > 0:09:59I don't think Sunday lunch is complete without a proper pudding.
0:09:59 > 0:10:01But it doesn't have to take ages to make.
0:10:01 > 0:10:04My plum and marzipan tart is so simple,
0:10:04 > 0:10:06only 15 minutes to prepare.
0:10:09 > 0:10:14You don't need to peel the plums, and they want to be slightly under-ripe.
0:10:14 > 0:10:18If they're overripe, you'll get too much juice.
0:10:18 > 0:10:25I've got nine plums which fits neatly into the base of an eight-inch tin.
0:10:25 > 0:10:27And the tin wants to have a bit of depth to it.
0:10:27 > 0:10:30Because if it's too shallow, it'll bubble over the top.
0:10:30 > 0:10:35This is an upside-down pudding, so the bottom layer, as you prepare it,
0:10:35 > 0:10:39becomes the top layer when you bravely flip it over at the end.
0:10:39 > 0:10:43Start with 75g of light muscovado sugar.
0:10:43 > 0:10:47And that's what gives the lovely caramel topping.
0:10:47 > 0:10:51No need to make a proper caramel as you would have to do
0:10:51 > 0:10:56if you were doing the classic tarte tatin with apples.
0:10:56 > 0:10:58This is my quick version.
0:10:58 > 0:11:01Because on Sunday morning, I would make this
0:11:01 > 0:11:05and you haven't got an awful lot of time. And then the plums.
0:11:05 > 0:11:08I find it best to start from the outside
0:11:08 > 0:11:10and squeeze them up quite tight.
0:11:11 > 0:11:15I remember the very first upside-down pudding I did was at college,
0:11:15 > 0:11:18and it was a pineapple upside-down.
0:11:18 > 0:11:20And we put a cherry in the middle.
0:11:20 > 0:11:24And we thought it was the bee's knees when it came out.
0:11:24 > 0:11:27I think I might get another one in there, we'll see.
0:11:27 > 0:11:29They've got to be tightly done together.
0:11:29 > 0:11:32Just have to be persuaded and given a push.
0:11:32 > 0:11:38'The next step is to roll out 100g of marzipan into a thin round layer.
0:11:38 > 0:11:42'Making sure it's slightly smaller than your solid cake tin.
0:11:42 > 0:11:44'Now for the pastry.
0:11:44 > 0:11:48'For this tart, I use puff, and I think ready-made is just fine.
0:11:48 > 0:11:54'Its buttery crispness is a wonderful contrast to those squidgy soft plums.
0:11:54 > 0:11:57'Cut a circle slightly larger than the tin
0:11:57 > 0:12:02'then place it over the marzipan, pushing the edges down.'
0:12:02 > 0:12:05And then for ventilation to get that steam through,
0:12:05 > 0:12:08just put a cross in the middle there.
0:12:08 > 0:12:11That's ready for the oven.
0:12:11 > 0:12:17'Bake the tart at 200 degrees fan on the top shelf for about 25 minutes,
0:12:17 > 0:12:19'until the pastry is crisp and golden brown.'
0:12:25 > 0:12:27That looks pretty good to me.
0:12:27 > 0:12:32A lovely crisp top, and the juice just coming out round the side.
0:12:32 > 0:12:35Now, it's important when you come to turn it out
0:12:35 > 0:12:38that you have a plate that's got a bit of lip,
0:12:38 > 0:12:42because all those juices are going to tip and run round the outside.
0:12:42 > 0:12:44So a flat plate, it'd be all over the table,
0:12:44 > 0:12:49and perhaps on the tablecloth too. So just put it on top like that.
0:12:50 > 0:12:52Have a little prayer for me.
0:12:55 > 0:12:56One, two, three!
0:12:59 > 0:13:01Now, this is the part I like.
0:13:01 > 0:13:04A bit of excitement, hope it holds together.
0:13:08 > 0:13:10Just look at that!
0:13:10 > 0:13:12I think we need a dollop of cream with that,
0:13:12 > 0:13:15and I know Sarah, my daughter-in-law, would love custard.
0:13:15 > 0:13:19If you've never made an upside-down pud before,
0:13:19 > 0:13:23this rich plum and marzipan tarte tatin is a great way to start.
0:13:25 > 0:13:27Now, that was an upside-down dish.
0:13:27 > 0:13:31This next one is, for a baker, a sort of wrong way round dish.
0:13:31 > 0:13:32Right up until the end,
0:13:32 > 0:13:36you'd be forgiven for thinking that James Martin was frying, not baking.
0:13:36 > 0:13:38But wait and see what happens.
0:13:39 > 0:13:43Lazy day home cooking doesn't always mean long and slow.
0:13:43 > 0:13:46Sometimes you need food you can just rustle up in a jiffy,
0:13:46 > 0:13:48without skimping on flavour.
0:13:49 > 0:13:52Something that I find that fits the bill
0:13:52 > 0:13:54is my cream, chicken and mushroom pie,
0:13:54 > 0:13:56with a golden puff pastry top.
0:13:56 > 0:13:59It's a one-pot wonder, all cooked in a frying pan.
0:13:59 > 0:14:01So make sure yours is ovenproof.
0:14:01 > 0:14:02It takes minutes to make
0:14:02 > 0:14:05but tastes like you've slaved on the stove for hours.
0:14:05 > 0:14:08In my line of work, I don't really get many lazy days,
0:14:08 > 0:14:11but when I do get the occasional day off,
0:14:11 > 0:14:15there's nothing better really than to sit and cook a pie.
0:14:15 > 0:14:17It's one of the things that's a winter warmer,
0:14:17 > 0:14:21it sort of warms your heart as well as your taste buds.
0:14:21 > 0:14:24We're going to start off with a few shallots.
0:14:24 > 0:14:25Garlic, just chopped up.
0:14:28 > 0:14:30Then add diced chicken breast to your pan.
0:14:30 > 0:14:33The perfect partner for poultry is mushrooms.
0:14:33 > 0:14:37They have an amazing flavour so pick and choose your favourite varieties.
0:14:37 > 0:14:41That's one of the great things nowadays about supermarkets,
0:14:41 > 0:14:43you're starting to get different types of mushrooms,
0:14:43 > 0:14:45from chanterelles, girolles.
0:14:45 > 0:14:47Just getting a little bit of colour on here.
0:14:49 > 0:14:53Not too much. Just colour the chicken a little bit.
0:14:53 > 0:14:55Be careful not to burn the onions as well,
0:14:55 > 0:14:59otherwise it can become slightly bitter. That's probably enough now.
0:14:59 > 0:15:02And then we can throw in our mushrooms.
0:15:05 > 0:15:08With mushrooms, you want to cook them as hot as possible.
0:15:08 > 0:15:10Because they contain a lot of water,
0:15:10 > 0:15:12that's why we don't really want to wash mushrooms,
0:15:12 > 0:15:14you basically just rub off the dirt.
0:15:14 > 0:15:16But whenever you're frying them,
0:15:16 > 0:15:19the temptation is to have the pan not hot enough.
0:15:19 > 0:15:20Then they end up sweating.
0:15:24 > 0:15:26And then one of the great flavourings
0:15:26 > 0:15:28with chicken and mushrooms is Madeira.
0:15:31 > 0:15:33What you do need to do is flame this.
0:15:35 > 0:15:38Flaming it will get rid of the alcohol from it as well.
0:15:38 > 0:15:41Otherwise it's too intense a flavour.
0:15:43 > 0:15:45Then going to add some of this chicken stock,
0:15:45 > 0:15:48this is one of the great things in supermarkets, like mushrooms,
0:15:48 > 0:15:50that's readily available
0:15:50 > 0:15:53and makes this such a quick dish to be able to cook.
0:15:54 > 0:15:55While we're doing that,
0:15:55 > 0:15:59we can add one of the great ingredients to go with chicken.
0:15:59 > 0:16:00I love it, it's tarragon.
0:16:02 > 0:16:05It's got a lovely aniseed-y sort of flavour
0:16:05 > 0:16:09that goes well with so many different meats and fish.
0:16:10 > 0:16:14But tarragon and chicken really are a great combination.
0:16:14 > 0:16:20And then finally, no creme fraiche, no single cream, double cream.
0:16:20 > 0:16:23And the reason for the double cream is,
0:16:23 > 0:16:26we get the texture of a sauce almost straight away,
0:16:26 > 0:16:29particularly when we bring this to the boil to reduce that liquid down
0:16:29 > 0:16:32to create this wonderful sauce to go in our pie.
0:16:33 > 0:16:35Don't forget to season it
0:16:35 > 0:16:39and then let it simmer away for five to ten minutes, and that's it.
0:16:39 > 0:16:41See? I said it was easy.
0:16:41 > 0:16:46Chicken, mushrooms, Madeira and tarragon.
0:16:46 > 0:16:47It's proper.
0:16:56 > 0:16:57This is great.
0:16:57 > 0:17:00You could eat it almost as it is straight away like this.
0:17:00 > 0:17:01You could also put it in a food blender,
0:17:01 > 0:17:05blitz it and you've got a great chicken and mushroom soup.
0:17:05 > 0:17:08But as I'm making a pie, I need to crack on with a pastry top.
0:17:08 > 0:17:11Now, if you've got time, make your own puff pastry,
0:17:11 > 0:17:13alternatively you can buy it
0:17:13 > 0:17:16but make sure you buy the all-butter puff pastry for this.
0:17:18 > 0:17:19A little bit of flour.
0:17:21 > 0:17:23Just roll it out.
0:17:23 > 0:17:27So often with pies, they use shortcrust pastry, but for me,
0:17:27 > 0:17:30really, the best tasting pie to go with chicken or beef
0:17:30 > 0:17:32has to be with puff pastry.
0:17:32 > 0:17:35I don't know what it is, it's that buttery layers of crisp pastry
0:17:35 > 0:17:39as you break into it before you get to the filling.
0:17:39 > 0:17:43But you know it's going to taste great.
0:17:43 > 0:17:45Particularly, it looks great.
0:17:46 > 0:17:48Make sure the pastry isn't too thick,
0:17:48 > 0:17:51because you want it to cook in the middle.
0:17:51 > 0:17:53But not too thin,
0:17:53 > 0:17:57because I'm actually going to cook it in the same pan.
0:17:57 > 0:18:02About that will do, about 4-5mm thickness would be great,
0:18:02 > 0:18:05and then just very quickly, roll this up.
0:18:07 > 0:18:11Once the pastry is ready, paint the edge of the pan with egg wash.
0:18:11 > 0:18:14Then roll out the pastry over the top...
0:18:17 > 0:18:20..and trim the edges before egg-washing the top of your pie.
0:18:24 > 0:18:25When you get to that stage,
0:18:25 > 0:18:29you can do your fancy little crimping around the edge.
0:18:29 > 0:18:32Just take two fingers and a thumb,
0:18:32 > 0:18:37really press this onto the side of the pan.
0:18:41 > 0:18:45And then, to be bit fancy, a few leaves.
0:18:56 > 0:18:59And then we just put these on nice and quick.
0:19:01 > 0:19:04In the oven. About 25 minutes, hot oven.
0:19:05 > 0:19:07Done.
0:19:07 > 0:19:10So kick back and relax before tucking in.
0:19:22 > 0:19:26You see, look at this! I know it's very different, cooking it in a pan.
0:19:26 > 0:19:29But it just saves on washing up and let's face it,
0:19:29 > 0:19:34if you want a lazy day, why spend most of the time washing up?
0:19:34 > 0:19:37You just take some of this pie out.
0:19:40 > 0:19:45And that combination between chicken, mushrooms, tarragon, puff pastry.
0:19:47 > 0:19:50I mean, even just looking at it, you know it's going to taste good.
0:19:52 > 0:19:53I've got to dive in.
0:19:59 > 0:20:02That is so delicious.
0:20:02 > 0:20:03It's so simple.
0:20:04 > 0:20:07You can just cook it time and time again.
0:20:09 > 0:20:12It's the sort of dish that makes me realise how lucky I am
0:20:12 > 0:20:15to be able to make a living from food.
0:20:15 > 0:20:18Well, if I said we were going to be looking at pizza next,
0:20:18 > 0:20:22you'd naturally assume there was more dough coming up. But you'd be wrong.
0:20:22 > 0:20:25Because this is Nigella with her meatzza, which is...
0:20:25 > 0:20:28Well, actually, I'll let her do the explaining.
0:20:28 > 0:20:33MUSIC: La Traiettorie Delle Mongolfiere by Gianmaria Testa
0:20:47 > 0:20:51Now, my meatzza is a wondrous thing, I say immodestly.
0:20:51 > 0:20:53It's like a pizza, as you might guess,
0:20:53 > 0:20:55but instead of having a bread base,
0:20:55 > 0:21:00it's got like a meatball mixture that's squished flat into a disc.
0:21:02 > 0:21:06My meatzza a regular fixture on the menu in casa Lawson.
0:21:06 > 0:21:09It is so easy to make.
0:21:09 > 0:21:13You need a fairly large sized bowl with some mincemeat in it.
0:21:13 > 0:21:17Break two eggs onto the mincemeat, and then sprinkle over some Parmesan.
0:21:19 > 0:21:23And that's really to give saltiness and boost flavour.
0:21:23 > 0:21:25And then you can add either breadcrumbs, which is
0:21:25 > 0:21:28more Italian, or porridge oats.
0:21:28 > 0:21:34What you want is to help the base of the meatzza firm up.
0:21:34 > 0:21:37Mince over the mixture a clove of garlic
0:21:37 > 0:21:40and then sprinkle with freshly chopped parsley.
0:21:40 > 0:21:44These are the traditional flavourings for Italian meatballs.
0:21:44 > 0:21:46So, just mix everything together in the bowl.
0:21:46 > 0:21:49I find this easiest to do by hand.
0:21:49 > 0:21:53Whatever implement you choose, do not over mix.
0:21:53 > 0:21:58Now put this mixture into a greased round baking tin.
0:21:58 > 0:22:01Squish it down gently, remembering not to press too hard.
0:22:01 > 0:22:04Again, you don't want to overwork the mixture.
0:22:08 > 0:22:11Open a can of chopped tomatoes and drain it.
0:22:11 > 0:22:15I don't want any excess liquid ruining my meatzza base.
0:22:15 > 0:22:19I add a sprinkling of dried oregano,
0:22:19 > 0:22:22a small amount of sea salt,
0:22:22 > 0:22:24and a drizzle of garlic oil.
0:22:26 > 0:22:27Stir that to mix
0:22:27 > 0:22:31and then use it to spread over the top of the meatzza base.
0:22:35 > 0:22:40Slice a mozzarella ball into thinish slices.
0:22:40 > 0:22:42I think of this as a cheese sunburst.
0:22:45 > 0:22:48This needed to go into a hot oven for about 25 minutes,
0:22:48 > 0:22:53by which time the meat base is set, the tomatoes bubbling,
0:22:53 > 0:22:56and the cheese blistered gold.
0:22:56 > 0:23:01Before I slice and serve it, I strew with fresh basil.
0:23:01 > 0:23:04It really does look like a pizza.
0:23:04 > 0:23:07Now, we can't possibly finish without bringing you a cake.
0:23:07 > 0:23:12And here is one of the best. A great chocolate cake from Raymond Blanc.
0:23:12 > 0:23:17I will do for you a very intriguing piece of baking,
0:23:17 > 0:23:23because the baking I'm going to do here is a cake base without flour.
0:23:23 > 0:23:27The base is the first stage of this recipe.
0:23:27 > 0:23:31Start by whisking egg whites to a soft peak, then add sugar.
0:23:31 > 0:23:33Voila.
0:23:33 > 0:23:34Go slowly.
0:23:34 > 0:23:37This will give the egg whites volume and stability.
0:23:37 > 0:23:40Let's have a look.
0:23:40 > 0:23:42I'm going to add now, OK, the egg yolk.
0:23:44 > 0:23:47Voila. I whisk just the top.
0:23:49 > 0:23:51Voila.
0:23:51 > 0:23:54So now, just place your base here.
0:23:54 > 0:23:58OK, so then you fold it, so be very gentle, OK?
0:23:58 > 0:24:00From underneath, fold.
0:24:00 > 0:24:01Underneath, fold, see?
0:24:03 > 0:24:05Chocolate powder adds flavour
0:24:05 > 0:24:09and the absence of flour makes the cake's base rich and moist.
0:24:09 > 0:24:11Tres bien.
0:24:11 > 0:24:13Voila. So now we are ready to bake.
0:24:13 > 0:24:17Use a cake ring as opposed to a tin, line with grease-proof paper
0:24:17 > 0:24:19and wrap with aluminium foil.
0:24:19 > 0:24:21Perfect.
0:24:21 > 0:24:24Pour the mix halfway up the ring.
0:24:27 > 0:24:30So my oven is preheated, 175 degrees.
0:24:30 > 0:24:3215 minutes only.
0:24:32 > 0:24:35Leave the cakes to rest for an hour when they come out.
0:24:35 > 0:24:39On the top of this flourless cake base,
0:24:39 > 0:24:42I'm going to build a beautiful chocolate mousse.
0:24:42 > 0:24:44Time for the second stage of the recipe.
0:24:44 > 0:24:48Melt chocolate in a bain-marie or water-bath,
0:24:48 > 0:24:51then whisk egg whites and slowly add sugar.
0:24:51 > 0:24:52Like that.
0:24:56 > 0:24:58Voila. I've got my mousse here.
0:25:00 > 0:25:03Start by adding only a third of the egg whites to the melted chocolate,
0:25:03 > 0:25:07as this will help the ingredients combine.
0:25:07 > 0:25:11Then fold in the rest, taking care to retain as much air in the mixture
0:25:11 > 0:25:15as possible, but working quickly, as the mousse will now be cooling.
0:25:15 > 0:25:18And then fold nicely. Voila.
0:25:18 > 0:25:21Taste...
0:25:21 > 0:25:22Lovely.
0:25:22 > 0:25:24Slice the crust off the top of the cake.
0:25:26 > 0:25:30Then place back inside a clean ring and spoon the mousse mixture over.
0:25:32 > 0:25:33Voila.
0:25:33 > 0:25:36What you do now is actually place the mousse in the fridge
0:25:36 > 0:25:39so the mousse firms up so I can cut it later.
0:25:42 > 0:25:44The final stage of baking
0:25:44 > 0:25:47and the crowning glory of the cake is the tuile garnish.
0:25:47 > 0:25:51To a pan of water, add sugar, cocoa powder,
0:25:51 > 0:25:54butter and grated dark chocolate.
0:25:54 > 0:25:56Finally, add liquid glucose,
0:25:56 > 0:26:00which will help control the formation of sugar crystals.
0:26:00 > 0:26:03So very easy tuile, absolutely beautiful,
0:26:03 > 0:26:05really a work of art on its own.
0:26:05 > 0:26:07It's not me, it's it.
0:26:08 > 0:26:12Melt the ingredients together, then take off the heat.
0:26:12 > 0:26:14I'm going to cool down my mixture,
0:26:14 > 0:26:17which I want to place between two sheets of paper.
0:26:18 > 0:26:20It's lovely, it's so easy to make.
0:26:26 > 0:26:27And then roll it...
0:26:28 > 0:26:30..down.
0:26:31 > 0:26:32Voila.
0:26:32 > 0:26:37And then what you will do is to undo your paper
0:26:37 > 0:26:40and you've got two very fine tuile.
0:26:41 > 0:26:45Place the sheets of paper on trays, remembering to weigh them down
0:26:45 > 0:26:47if you're using a fan oven.
0:26:47 > 0:26:50They will only need five minutes at 170 degrees,
0:26:50 > 0:26:54enough time to take the cake and mousse out of the tin.
0:26:55 > 0:26:57You just...
0:26:57 > 0:27:02warm it up nicely. I'll try not to burn my plastic here. Voila.
0:27:02 > 0:27:05Let's try, let's have a look, let's lift it up.
0:27:07 > 0:27:09Tres bien.
0:27:09 > 0:27:13Decorate the cake by drizzling over chocolate melted in a bain-marie.
0:27:13 > 0:27:15To really push the boat out,
0:27:15 > 0:27:18create a chocolate ribbon by pouring more melted chocolate
0:27:18 > 0:27:20over a thin sheet of plastic,
0:27:20 > 0:27:24then smooth the mousse before wrapping the plastic around the cake.
0:27:24 > 0:27:27When you apply the chocolate on the acetate with a palette knife,
0:27:27 > 0:27:31make sure it's thick enough, OK? Not too thick, but it's like a fortress.
0:27:31 > 0:27:34Leave to cool for ten minutes in the freezer.
0:27:34 > 0:27:38Take the tuile out of the oven. It will harden as it cools.
0:27:38 > 0:27:42I'm going to remove the acetate, OK, tres bien.
0:27:42 > 0:27:45So move that away here, very gently.
0:27:50 > 0:27:53It's OK. So now I'm going to add my tuile.
0:27:53 > 0:27:56Here we are, we're going to break it up a little bit.
0:27:56 > 0:27:58Voila, tres bien.
0:27:58 > 0:28:00Look at that, it's beautiful.
0:28:03 > 0:28:04Voila.
0:28:06 > 0:28:08Lovely.
0:28:10 > 0:28:12A chocolate cake with no guilt involved,
0:28:12 > 0:28:15well, that definitely qualifies as a best bake ever!
0:28:15 > 0:28:18And if that's not a great one to end on, I don't know what is.
0:28:18 > 0:28:21That's it for today and I will say bye-bye,
0:28:21 > 0:28:24but do join me again for some more brilliant bakes next time.