0:00:02 > 0:00:05I'm Lorraine Pascale and this is all about home cooking.
0:00:05 > 0:00:07Comfort recipes you can cook on crisp autumn days
0:00:07 > 0:00:12and chilly winter evenings when you just crave food that nurtures.
0:00:12 > 0:00:16And I have loads of ideas, for when you have time and when you haven't.
0:00:16 > 0:00:18New twists on favourites,
0:00:18 > 0:00:21cosy classics and fresh ideas.
0:00:21 > 0:00:26And inspiration from all over the globe, brought right back home.
0:00:26 > 0:00:30And, of course, I'll be showing you my know-how tricks and cheats.
0:00:30 > 0:00:33This is relaxed and easy autumn home cooking,
0:00:33 > 0:00:36one of life's great pleasures, and it feels good.
0:00:39 > 0:00:41When it starts getting cold outside,
0:00:41 > 0:00:45other than going to work, I just don't feel like going out.
0:00:45 > 0:00:48I just want to be snuggled on the sofa, watching television,
0:00:48 > 0:00:52eating delicious food with family and friends.
0:00:52 > 0:00:54And I'm not one for big, posh dinner parties,
0:00:54 > 0:00:57so for me, it's got to be food that everyone loves,
0:00:57 > 0:00:59that looks good and tastes great.
0:00:59 > 0:01:03For a hearty snack everyone will go crazy for,
0:01:03 > 0:01:06classic home-made herbed baked scotch eggs.
0:01:06 > 0:01:09They're so easy and always seem to be a real winner.
0:01:09 > 0:01:13And then to go with cosy drinks, the simplest canape ever -
0:01:13 > 0:01:16stylish goat's cheese truffles,
0:01:16 > 0:01:18and there's not even any cooking involved -
0:01:18 > 0:01:20which is great, now and again.
0:01:20 > 0:01:23Then what I find knocks people's socks off,
0:01:23 > 0:01:26a mini version of the classic dinner party favourite -
0:01:26 > 0:01:30beef Wellingtons with morel mushrooms, sherry and thyme.
0:01:30 > 0:01:33Perfect for this time of year.
0:01:33 > 0:01:35Now, if you ever get nervous cooking for guests
0:01:35 > 0:01:38then that dish will make things a lot easier.
0:01:38 > 0:01:41To fill the house with a wafting smell of baking bread,
0:01:41 > 0:01:43and please your guests,
0:01:43 > 0:01:46do no more than this - bake 21st-century bread.
0:01:46 > 0:01:49It's so quick and easy. It's one of my basic recipes.
0:01:49 > 0:01:53And then when it's cold outside, and you want something warming,
0:01:53 > 0:01:54hearty and casual,
0:01:54 > 0:01:56the answer is paella.
0:01:56 > 0:02:00This one-pan Spanish classic, with its robust flavours
0:02:00 > 0:02:04and vibrant autumnal colours, tastes as good as it looks.
0:02:04 > 0:02:07Last, but definitely not least,
0:02:07 > 0:02:09my big fat tipsy trifle.
0:02:09 > 0:02:12A dinner party centrepiece, flambeed.
0:02:12 > 0:02:17A different take on a classic dessert, and great fun to make.
0:02:17 > 0:02:21So, e-mail your friends - staying in has just become the new going out.
0:02:34 > 0:02:37I've got this kind of strange routine,
0:02:37 > 0:02:40and that's whenever I go on a long car journey,
0:02:40 > 0:02:45I'll stop at a petrol station about halfway
0:02:45 > 0:02:48and I buy myself, of all things, a Scotch egg.
0:02:48 > 0:02:51It's become a bit of an obsession, really, and I love them so much
0:02:51 > 0:02:54that I've started to make home-made ones and give them to friends
0:02:54 > 0:02:56for when they come round.
0:02:59 > 0:03:02All it takes is a few bowls, bit of a production line
0:03:02 > 0:03:05and it's really quite simple.
0:03:05 > 0:03:08I've got sausages, four hard-boiled eggs,
0:03:08 > 0:03:11some flour with a bit of mustard and salt and pepper,
0:03:11 > 0:03:14two more eggs, just lightly beaten,
0:03:14 > 0:03:16and then I need
0:03:16 > 0:03:17a few more breadcrumbs...
0:03:18 > 0:03:21..and some nutmeg.
0:03:21 > 0:03:22A pinch, like that.
0:03:23 > 0:03:26I love nutmeg.
0:03:26 > 0:03:27And a bit of thyme.
0:03:27 > 0:03:30Fresh thyme is best but dried thyme works just as well.
0:03:30 > 0:03:32Strip off the leaves.
0:03:33 > 0:03:35And then salt and pepper.
0:03:41 > 0:03:42And pepper.
0:03:45 > 0:03:47Right, I'm all set.
0:03:49 > 0:03:52So, I've got these sausages here, lovely herby sausages,
0:03:52 > 0:03:55and I've removed the casing, just with a pair of scissors.
0:03:55 > 0:03:59I need about one and a half of these.
0:03:59 > 0:04:02You just need to squish them down
0:04:02 > 0:04:06on the clingfilm like that. Get it really, really thin as you can.
0:04:06 > 0:04:09It helps wrap the sausage meat around the egg.
0:04:09 > 0:04:12Get it nice and flat.
0:04:12 > 0:04:15And then I've got an egg here, hard-boiled egg.
0:04:15 > 0:04:18I only boiled it for five minutes - less than I normally would.
0:04:18 > 0:04:20Because it's going to cook for more in the oven,
0:04:20 > 0:04:22I didn't want to overcook it.
0:04:22 > 0:04:26Then you get that nasty black ring around the yolk.
0:04:26 > 0:04:30The seasoning there. And dip the egg in the flour.
0:04:30 > 0:04:35This just makes the sausage meat stick more readily onto the egg,
0:04:35 > 0:04:37and adds a bit of flavour.
0:04:37 > 0:04:38Pop that in the middle there
0:04:38 > 0:04:41and then just draw up the sides
0:04:41 > 0:04:45of the clingfilm around the egg.
0:04:45 > 0:04:48There'll be holes and gaps but we can patch that up later.
0:04:49 > 0:04:53You make a little sack like that, sort of squeezing it all up.
0:04:53 > 0:04:56And then just turn it round and round like that.
0:04:56 > 0:04:59It just gives you a head start
0:04:59 > 0:05:01in getting the sausage meat around the egg.
0:05:01 > 0:05:03Undo it.
0:05:06 > 0:05:08There. So, we've got a bit of excess,
0:05:08 > 0:05:14so I can just pinch that off, and then roll it roughly in the hands.
0:05:14 > 0:05:16This is a very tactile dish.
0:05:17 > 0:05:20OK? Happy with that.
0:05:20 > 0:05:23And then just dip it in the egg, round and round.
0:05:23 > 0:05:26This will help the breadcrumbs to stick.
0:05:26 > 0:05:28Messy fingers!
0:05:28 > 0:05:33And then into the breadcrumbs. Just toss it around, get it all covered.
0:05:33 > 0:05:35Sort of squeeze it a little bit so they stay on.
0:05:37 > 0:05:39And that's it.
0:05:39 > 0:05:41Scotch egg.
0:05:41 > 0:05:44And it's exactly the same with the other three.
0:05:44 > 0:05:47I'll spritz them with oil and then put them in the oven at 200 degrees.
0:06:04 > 0:06:06Wow! These look great.
0:06:07 > 0:06:12They've been cooking for about 25 minutes.
0:06:12 > 0:06:15Now, let me take one of these...
0:06:15 > 0:06:17and cut it open.
0:06:19 > 0:06:21Ohh, look at that!
0:06:22 > 0:06:23Now...
0:06:23 > 0:06:25these are great for sharing,
0:06:25 > 0:06:28with family or with friends.
0:06:28 > 0:06:30Or not!
0:06:31 > 0:06:33Delicious home-made Scotch eggs,
0:06:33 > 0:06:35and not a motorway in sight.
0:06:38 > 0:06:41So, when you've got friends coming round,
0:06:41 > 0:06:45home-made canapes is a really nice idea. The good thing about these is
0:06:45 > 0:06:48you can make them a little ahead of time, pop them in the fridge
0:06:48 > 0:06:51and then pull them out about 30 minutes before the guests arrive,
0:06:51 > 0:06:53so they're not too cold.
0:06:57 > 0:07:01You just need 300g of goat's cheese, and it gets seasoned
0:07:01 > 0:07:05with some salt and black pepper, and mix through.
0:07:11 > 0:07:14Then it's broken into about 20 bite-sized pieces.
0:07:15 > 0:07:19These are rolled into smooth little balls, about an inch in diameter,
0:07:19 > 0:07:23which get coated all over with honey, loosened with a bit of water.
0:07:23 > 0:07:26Now you can coat all the truffles in one thing,
0:07:26 > 0:07:28like these chopped chives.
0:07:29 > 0:07:33But I like to mix it up. Sesame seeds taste great.
0:07:33 > 0:07:36And for a third coating, pink peppercorns.
0:07:36 > 0:07:39Looks great next to the green of the chives
0:07:39 > 0:07:41and I like the sweet heat of the spice.
0:07:44 > 0:07:48I love recipes like this, that are foolproof and a bit show-offy,
0:07:48 > 0:07:50and easy to make.
0:07:50 > 0:07:51And here's another one.
0:07:51 > 0:07:56The in-laws are coming over tomorrow and I'm a little bit nervous,
0:07:56 > 0:07:59and I was thinking of the best thing I could make to eat.
0:07:59 > 0:08:04It needs to be relatively stress-free but still quite showy,
0:08:04 > 0:08:07so I thought it has to be my mini beef Wellingtons
0:08:07 > 0:08:09with morel mushrooms and sherry.
0:08:09 > 0:08:10Delicious.
0:08:20 > 0:08:26So, what I've got here are four beef fillets.
0:08:26 > 0:08:29I like to make my beef Wellingtons individual ones,
0:08:29 > 0:08:32rather than the long ones. They're a bit more modern.
0:08:32 > 0:08:35So, these are going to cook again in the oven,
0:08:35 > 0:08:39and so the reason I'm cooking them first is to get that lovely colour,
0:08:39 > 0:08:41which adds so much more flavour.
0:08:43 > 0:08:45There you are -
0:08:45 > 0:08:48that lovely golden-brown colour, just what you're looking for.
0:08:48 > 0:08:50They just release from the pan really easily.
0:08:50 > 0:08:54OK, I'm happy with those. Just pop them onto the plate.
0:08:56 > 0:09:02Because they're going to get a longer cooking when they go back in the oven with the pastry on.
0:09:02 > 0:09:05Now I'll get on with my shallots.
0:09:05 > 0:09:08Beautiful sweet shallots.
0:09:08 > 0:09:12I just want these to cook down for about three to four minutes
0:09:12 > 0:09:15and whilst those are cooking, let's get on with my mushrooms.
0:09:15 > 0:09:17I want to chop these up really finely,
0:09:17 > 0:09:20so I just start by slicing them.
0:09:20 > 0:09:23I really love chestnut mushrooms.
0:09:23 > 0:09:25I find they have a much more nutty flavour
0:09:25 > 0:09:27than your normal button mushrooms.
0:09:27 > 0:09:33And then just roughly chop them across.
0:09:33 > 0:09:35Very roughly.
0:09:36 > 0:09:39That's fine. OK.
0:09:39 > 0:09:41Then I put them into this mix...
0:09:45 > 0:09:49..with a little bit more butter, just to add a bit more flavour.
0:09:49 > 0:09:51That should do it.
0:09:51 > 0:09:54And now, the morels.
0:09:54 > 0:09:58Now, I LOVE morel mushrooms.
0:09:58 > 0:10:01They have the most wonderful, wonderful smell,
0:10:01 > 0:10:04and they taste out-of-this-world.
0:10:04 > 0:10:06With these, you buy them dry from the supermarket.
0:10:06 > 0:10:10You just need to soak them in water for about half an hour.
0:10:10 > 0:10:11It gets them nice and rehydrated,
0:10:11 > 0:10:14and there's that lovely liquid left over
0:10:14 > 0:10:17that you can put in stocks or soups. It is divine.
0:10:19 > 0:10:23And these don't need to go in for as long as the chestnut mushrooms.
0:10:23 > 0:10:25I love these things.
0:10:25 > 0:10:27Really roughly chop them up.
0:10:27 > 0:10:29I'll just add the morels to that.
0:10:32 > 0:10:35And then a good glug of sherry.
0:10:35 > 0:10:38Just pour that in, about a glassful.
0:10:38 > 0:10:40You don't have to be exact.
0:10:40 > 0:10:42And then whack up the heat.
0:10:42 > 0:10:46You want that to bubble away until the liquid's all but disappeared.
0:10:46 > 0:10:48The smells are amazing.
0:10:48 > 0:10:51And whilst that's reducing, I'm going to get on with my thyme.
0:10:51 > 0:10:55I want to add about a handful of these to the mushroom mix.
0:10:55 > 0:10:58Just put that into the mix with those lovely mushrooms.
0:10:58 > 0:11:01Great. Pastry.
0:11:06 > 0:11:09I took a big block of puff pastry and then rolled it
0:11:09 > 0:11:11into a really big square,
0:11:11 > 0:11:14and then just cut it into four smaller squares,
0:11:14 > 0:11:18and then just popped it back in the fridge so it was easy to handle.
0:11:18 > 0:11:24So, these just get a blob of this mushroom mix.
0:11:24 > 0:11:26One blob in the centre.
0:11:27 > 0:11:28There.
0:11:29 > 0:11:31And then the beef.
0:11:32 > 0:11:38So, just put one down in the centre like that.
0:11:38 > 0:11:40It's a really easy dish.
0:11:40 > 0:11:44And that juice that's come out of the beef...
0:11:45 > 0:11:49..can get poured in for the sauce later.
0:11:49 > 0:11:53Delicious!
0:11:53 > 0:11:56OK, so they all need a little bit of egg wash, just so that
0:11:56 > 0:12:01when I wrap the pastry around the beef, the pastry will stick nicely.
0:12:01 > 0:12:03All the way round.
0:12:03 > 0:12:07And then I've just got to wrap it up like a parcel.
0:12:07 > 0:12:12So, I just fold the corner to the centre, like that.
0:12:12 > 0:12:14And then flip it the right way up,
0:12:14 > 0:12:18and then shape it into a rough oval-circle shape.
0:12:18 > 0:12:21I'll just do the next ones.
0:12:21 > 0:12:26Keep folding all the corners to the centre and gathering everything up.
0:12:26 > 0:12:30Round and round like that, to make a very rough circle shape.
0:12:37 > 0:12:39That's me done for now.
0:13:00 > 0:13:02So, the in-laws are almost here.
0:13:02 > 0:13:05I've just got a couple more things to do.
0:13:05 > 0:13:07Slash the tops so they don't puff up too much in the oven,
0:13:07 > 0:13:10and it lets the steam come out.
0:13:10 > 0:13:13Just three in the top is fine.
0:13:13 > 0:13:17A bit of egg wash for that glaze when it comes out of the oven.
0:13:17 > 0:13:19It's just some lightly beaten egg.
0:13:19 > 0:13:22Here you go. Get it round the sides as well.
0:13:22 > 0:13:27And then these go into the oven for about 14 minutes at 200 degrees.
0:13:27 > 0:13:30And meanwhile, I'm going to make a sauce.
0:13:30 > 0:13:33Now, this sauce is one of the simplest sauces I know how to make
0:13:33 > 0:13:36but it's so, so tasty.
0:13:36 > 0:13:39All it is, is the remainder of the mushroom mix, a splash of sherry -
0:13:39 > 0:13:42just let it bubble away for about ten seconds -
0:13:42 > 0:13:44and then double cream.
0:13:44 > 0:13:46It's going to be SO good!
0:13:49 > 0:13:52So, this will be ready in about two minutes,
0:13:52 > 0:13:55and I'm going to serve it with a green salad - watercress,
0:13:55 > 0:13:58bit of sherry vinegar, and some extra virgin olive oil.
0:14:03 > 0:14:06Then I pour the sauce into the jug and I'm done.
0:14:11 > 0:14:13OK, all done.
0:14:13 > 0:14:15DOORBELL RINGS
0:14:15 > 0:14:17And now time for a stress-free evening.
0:14:17 > 0:14:18Hopefully.
0:14:34 > 0:14:37Mm! So good!
0:14:37 > 0:14:39I wouldn't say I'm particularly Mrs Green Fingers,
0:14:39 > 0:14:42but I am passionate about growing my own herbs.
0:14:42 > 0:14:45Whether it's everyday cooking, or entertaining,
0:14:45 > 0:14:48I just seem to use so many of them in my dishes,
0:14:48 > 0:14:51and this is what I'm growing at the moment.
0:14:51 > 0:14:53Bay and rosemary.
0:14:53 > 0:14:56Admittedly, I do sometimes use dried bay leaves,
0:14:56 > 0:14:59but with rosemary, it's always fresh.
0:14:59 > 0:15:03Then there's sage, which goes beautifully with pork.
0:15:03 > 0:15:06And thyme, good for those hearty beef and lamb dishes.
0:15:06 > 0:15:09And parsley, mint, chives and basil,
0:15:09 > 0:15:12which I grow outside until the weather gets too cold,
0:15:12 > 0:15:15and then they grow quite happily in the kitchen.
0:15:15 > 0:15:19And my newest recruit, although not a herb but tasty all the same -
0:15:19 > 0:15:20chilli.
0:15:22 > 0:15:25But right now, I need some chives.
0:15:29 > 0:15:32When I've got friends coming round and I've made a nice meal,
0:15:32 > 0:15:35I sometimes like to serve it with this bread.
0:15:35 > 0:15:37It's my 21st-century bread
0:15:37 > 0:15:41and it's filled with cheese, ham and chives.
0:15:41 > 0:15:43It's ready from start to finish in under an hour.
0:15:43 > 0:15:49OK, flour first. Self-raising flour - 425g.
0:15:49 > 0:15:51Then a teaspoon of baking powder.
0:15:51 > 0:15:53Half a teaspoon of salt.
0:15:53 > 0:15:56And 150g of grated, mature cheddar.
0:15:58 > 0:16:00Then the ham. Six slices of honey roast ham,
0:16:00 > 0:16:04rolled and snipped into little bits.
0:16:04 > 0:16:08Then chives - half a bunch, snipped again, right into the bowl.
0:16:08 > 0:16:10Then a few twists of pepper,
0:16:10 > 0:16:11a teaspoon of paprika
0:16:11 > 0:16:14and a teaspoon of mustard powder.
0:16:15 > 0:16:18Now 200ml of water.
0:16:18 > 0:16:22Then stir it with a spoon and squidge it together
0:16:22 > 0:16:24and form it into a ball.
0:16:24 > 0:16:26Then the dough gets tipped onto the counter.
0:16:26 > 0:16:29Then shape it into a ball.
0:16:29 > 0:16:32I like to do this by bringing the edges of the dough
0:16:32 > 0:16:34right into the middle.
0:16:34 > 0:16:37Then I flatten it a bit, so it cooks more quickly,
0:16:37 > 0:16:41pop it onto a baking tray, then with a really sharp knife,
0:16:41 > 0:16:43make three slashes in the top of the loaf.
0:16:43 > 0:16:46Sprinkle on another ten grams of grated cheddar,
0:16:46 > 0:16:51then whack it in the oven for 35 to 45 minutes at 200 degrees.
0:16:51 > 0:16:54There's just nothing like the smell of freshly-baked bread
0:16:54 > 0:16:56to make your home feel really cosy.
0:16:56 > 0:16:57OVEN BEEPS
0:16:57 > 0:17:00When it's golden-brown and smells cooked, it's ready,
0:17:00 > 0:17:05and I think the best way to serve this is still hot from the oven,
0:17:05 > 0:17:07slathered in butter.
0:17:25 > 0:17:27OK, home cooking.
0:17:27 > 0:17:30When the nights are drawing in and I've got friends round,
0:17:30 > 0:17:33I like to cook them something spicy and warming,
0:17:33 > 0:17:36and because I'm a huge fan of Spanish food,
0:17:36 > 0:17:41the ingredient I find myself using time and time again is chorizo.
0:17:47 > 0:17:49Wow, this is so exciting.
0:17:49 > 0:17:53Here in Barcelona they are crazy about sausages. Well, pork, really.
0:17:53 > 0:17:56Just have a look at this selection!
0:17:59 > 0:18:04And, of course, my favourite sausage - the chorizo.
0:18:04 > 0:18:08Think I'll have that one right there.
0:18:11 > 0:18:13- Gracias.- Thank you.
0:18:15 > 0:18:19Now, for me, chorizo is a crucial ingredient in paella,
0:18:19 > 0:18:23and when it's cold outside and you want a big dish of something hearty,
0:18:23 > 0:18:25Spanish food is the way to go.
0:18:33 > 0:18:36Now, I just LOVE paella -
0:18:36 > 0:18:39the flavours, the colours,
0:18:39 > 0:18:42and, on the odd occasion that friends do come round,
0:18:42 > 0:18:46I like to just plonk it in the centre of the table, where everyone can help themselves.
0:18:46 > 0:18:49OK. I've got two chicken breasts here.
0:18:49 > 0:18:53Just season with a bit of salt and pepper.
0:18:54 > 0:18:58OK, now, that oil is nice and hot,
0:18:58 > 0:19:00so I'll just put the chicken in.
0:19:03 > 0:19:06That's what you want to hear - that sizzle.
0:19:06 > 0:19:09What I want is these to be nice and brown all over.
0:19:10 > 0:19:14And now the chorizo. Roughly 100g.
0:19:14 > 0:19:18And this adds real smokiness to the dish.
0:19:18 > 0:19:20Throw that in.
0:19:20 > 0:19:23As the chorizo's cooking, I'm just getting these wonderful flavours.
0:19:23 > 0:19:25It's just beautiful.
0:19:25 > 0:19:28OK, now the garlic.
0:19:28 > 0:19:32Finely chopped. That only needs about a minute - it burns so easily.
0:19:34 > 0:19:35OK.
0:19:35 > 0:19:37And then paprika.
0:19:37 > 0:19:41Now, a pinch adds lots of colour and loads of flavour.
0:19:42 > 0:19:45I'm just going to let the pan cool down a little bit.
0:19:48 > 0:19:51And now I'm going to add some sherry.
0:19:51 > 0:19:54Seriously good stuff.
0:19:54 > 0:19:57Right, this might flame up but it might not.
0:19:59 > 0:20:03No, we got lucky that time. About 150ml of sherry.
0:20:03 > 0:20:05I'll whack up the heat and let that bubble away,
0:20:05 > 0:20:08just to drive off that strong alcoholic taste.
0:20:08 > 0:20:11And I'll go and get the rice.
0:20:11 > 0:20:14Right. Now, I need 300g of arborio rice,
0:20:14 > 0:20:18and I don't think I've got enough, so I'm going to top it up with basmati.
0:20:18 > 0:20:21I did this before and it tasted great.
0:20:23 > 0:20:26So, this goes straight in with the chicken.
0:20:26 > 0:20:29There - like that.
0:20:29 > 0:20:33And then a little bit of basmati.
0:20:33 > 0:20:35Sprinkle that on.
0:20:35 > 0:20:37Just roughly 100g.
0:20:37 > 0:20:38And then stock.
0:20:38 > 0:20:42It's so important to use a really good chicken stock.
0:20:42 > 0:20:45Just pour that in there. You need about 400ml.
0:20:45 > 0:20:48Then whack up the heat, and as soon as it's boiling,
0:20:48 > 0:20:52turn it down and let it simmer for about 30 minutes,
0:20:52 > 0:20:56and then halfway through, I'm going to put a lid on top.
0:20:58 > 0:20:59Now pan number two.
0:20:59 > 0:21:03So, I need a good drizzle of olive oil.
0:21:03 > 0:21:05Get that nice and hot.
0:21:05 > 0:21:08And then spring onions.
0:21:08 > 0:21:11About half-centimetre slices.
0:21:11 > 0:21:14Pop them in the pan.
0:21:15 > 0:21:17I've got these prawns here.
0:21:17 > 0:21:21Big shell-on prawns, and I like to keep the head and the tails on.
0:21:21 > 0:21:23It makes the dish look so much more authentic.
0:21:23 > 0:21:25I've got about ten here.
0:21:25 > 0:21:27So, just throw those in.
0:21:27 > 0:21:30So, I'm going to cook them for about three minutes,
0:21:30 > 0:21:35and what I'm looking for is for them to go from that green
0:21:35 > 0:21:38to a wonderful pink colour. Beautiful.
0:21:38 > 0:21:40So, about 15 minutes has passed.
0:21:40 > 0:21:43I'm going to pop a lid on the paella.
0:21:43 > 0:21:47And because I don't have a lid that fits this exactly,
0:21:47 > 0:21:49I'm just going to use a baking tray.
0:21:49 > 0:21:52Right, now I need 150g of peas.
0:21:52 > 0:21:55I'm just looking for the peas to defrost.
0:21:55 > 0:21:56Only takes a couple of minutes.
0:22:00 > 0:22:02And now more sherry.
0:22:02 > 0:22:04I need about 75ml.
0:22:07 > 0:22:10And then just let it boil away for one or two minutes,
0:22:10 > 0:22:13just to drive off that really strong alcoholic taste.
0:22:13 > 0:22:17OK, this should be ready about now.
0:22:17 > 0:22:18Beautiful.
0:22:18 > 0:22:21Just going to add this to the rice.
0:22:21 > 0:22:23Scrape it in.
0:22:23 > 0:22:25These colours look so stunning.
0:22:26 > 0:22:28Right, now seasoning.
0:22:28 > 0:22:30And pepper.
0:22:32 > 0:22:34And salt.
0:22:34 > 0:22:36All-important salt.
0:22:39 > 0:22:42There. Give it a quick stir through.
0:22:42 > 0:22:47And some of the rice has just stuck to the bottom, just a little bit.
0:22:47 > 0:22:50And that's exactly what you want. It just adds a bit of texture.
0:22:50 > 0:22:54And finally, parsley.
0:22:54 > 0:22:58Just adds a little bit more colour and extra flavour as well.
0:22:58 > 0:23:00Just sprinkle that on the top.
0:23:00 > 0:23:03Ahh, that looks gorgeous!
0:23:03 > 0:23:04OK.
0:23:04 > 0:23:06That's dinner ready.
0:23:13 > 0:23:15So, that's canapes, nibbles, mains and bread.
0:23:15 > 0:23:18Now it's time for dessert. It's a home cooking classic
0:23:18 > 0:23:21but a bit different to what most people are used to.
0:23:21 > 0:23:24There's no cooking involved, just culinary engineering,
0:23:24 > 0:23:27it's very rewarding, and it's one of those real centrepieces.
0:23:27 > 0:23:30Oh, and there's fire involved.
0:23:33 > 0:23:35So, trifle.
0:23:35 > 0:23:37It's almost like a national treasure,
0:23:37 > 0:23:40and it seems that everyone's got their own version,
0:23:40 > 0:23:43and I've got mine, but it's a little bit different.
0:23:43 > 0:23:47It's still fruity, creamy and spongy,
0:23:47 > 0:23:51but it's kind of got a little Italian vibe.
0:23:52 > 0:23:55- Hi, how are you? - Morning. How are you?
0:23:58 > 0:24:02- Can I get some amaretti biscuits, please?- Of course.
0:24:06 > 0:24:07Thank you.
0:24:07 > 0:24:11And I'd also like some...
0:24:11 > 0:24:13amaretto.
0:24:19 > 0:24:22Thank you. OK, that's it.
0:24:23 > 0:24:27Amaretto and amaretti, and I'm good to go.
0:24:40 > 0:24:44So, these are the credentials of my big fat tipsy trifle.
0:24:44 > 0:24:49It's easy to make, ready from start to finish in about 30 minutes,
0:24:49 > 0:24:51and it's great for serving a crowd.
0:24:51 > 0:24:56So, I'm going to start off with the Madeira sponge, shop-bought.
0:24:56 > 0:25:01And it just needs to be sliced up. Thin slices.
0:25:01 > 0:25:06And I like to use a serrated knife so that it doesn't crumble so much.
0:25:06 > 0:25:08That should be all right for the first layer.
0:25:08 > 0:25:10So, just take a piece of sponge.
0:25:13 > 0:25:15And place it - I'll do it there -
0:25:15 > 0:25:17in the bottom of the trifle dish.
0:25:17 > 0:25:19Squish it down a bit.
0:25:19 > 0:25:20All the way round.
0:25:21 > 0:25:26And the beauty of this dish is there's no cooking involved,
0:25:26 > 0:25:28so you can whip it up at the last minute.
0:25:28 > 0:25:31And I like to use the brown side on the outside,
0:25:31 > 0:25:34so it looks the same all the way round.
0:25:34 > 0:25:38And then just squash it down flat like that.
0:25:38 > 0:25:40And now the amaretto.
0:25:41 > 0:25:44So, you can use any alcohol you want, really -
0:25:44 > 0:25:48sherry, limoncello, brandy or rum -
0:25:48 > 0:25:50but I have chosen this tipple.
0:25:50 > 0:25:56And then just soak the sponge, just dab it with a brush, all over.
0:25:56 > 0:25:59If you don't want to use alcohol, use some apple or lemon juice.
0:25:59 > 0:26:03I do this because it just adds some lovely flavour.
0:26:03 > 0:26:06And now strawberries.
0:26:06 > 0:26:10I've tried to cut them up so they're all the same height.
0:26:10 > 0:26:15You just want to put them with the cut side facing outwards. Like that.
0:26:15 > 0:26:17They sit on top of the sponge.
0:26:17 > 0:26:23And then just put them all the way around the outside like that.
0:26:23 > 0:26:27And they'll just stick to the sponge.
0:26:27 > 0:26:30Now, inside there go the amaretti biscuits,
0:26:30 > 0:26:32and then just crush them straight in.
0:26:34 > 0:26:37Crush them in like that. Spread them out.
0:26:37 > 0:26:39Just to give a lovely bit of crunch.
0:26:42 > 0:26:45And now the cream.
0:26:45 > 0:26:49So, just a dollop in the centre.
0:26:49 > 0:26:52I've got about 900ml of cream in here - double cream -
0:26:52 > 0:26:55and a little bit of vanilla extract,
0:26:55 > 0:26:58and about 100g of icing sugar to sweeten.
0:26:58 > 0:27:04Very gently, just let the cream fall in-between the strawberries.
0:27:04 > 0:27:06I like to do this quite neatly.
0:27:06 > 0:27:09For some reason, I've become quite pedantic about my trifles.
0:27:09 > 0:27:13All the way round. As level as possible.
0:27:13 > 0:27:17And now my favourite layer - chocolate.
0:27:17 > 0:27:21And I've chosen white chocolate but you can use milk chocolate or dark.
0:27:21 > 0:27:23All are very good.
0:27:24 > 0:27:27OK. That's the first layer,
0:27:27 > 0:27:30and I just need to do that two more times.
0:27:47 > 0:27:50If you think that looks good, take a look at this.
0:27:51 > 0:27:56So, some people like to flambe sambuca or Christmas pudding
0:27:56 > 0:27:59but I like to flambe my trifle.
0:27:59 > 0:28:03So, I've just got some amaretto here in the ladle
0:28:03 > 0:28:07and I'm just passing it over a low flame, just to get warm.
0:28:07 > 0:28:09So, when I'm doing this kind of thing,
0:28:09 > 0:28:11I've always got a pan lid ready,
0:28:11 > 0:28:15just in case I need to put out the flames.
0:28:15 > 0:28:18There you are. It's just catching now.
0:28:18 > 0:28:19And there.
0:28:24 > 0:28:26I love that!
0:28:49 > 0:28:52Subtitles by Red Bee Media Ltd