Entertaining Home Cooking Made Easy


Entertaining

Lorraine Pascale has got entertaining at home covered. First up are casual nibbles to share - herbed scotch eggs, goat's cheese truffles and mini beef wellingtons.


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Transcript


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I'm Lorraine Pascale and this is all about home cooking.

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Comfort recipes you can cook on crisp autumn days

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and chilly winter evenings when you just crave food that nurtures.

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And I have loads of ideas, for when you have time and when you haven't.

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New twists on favourites,

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cosy classics and fresh ideas.

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And inspiration from all over the globe, brought right back home.

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And, of course, I'll be showing you my know-how tricks and cheats.

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This is relaxed and easy autumn home cooking,

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one of life's great pleasures, and it feels good.

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When it starts getting cold outside,

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other than going to work, I just don't feel like going out.

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I just want to be snuggled on the sofa, watching television,

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eating delicious food with family and friends.

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And I'm not one for big, posh dinner parties,

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so for me, it's got to be food that everyone loves,

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that looks good and tastes great.

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For a hearty snack everyone will go crazy for,

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classic home-made herbed baked scotch eggs.

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They're so easy and always seem to be a real winner.

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And then to go with cosy drinks, the simplest canape ever -

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stylish goat's cheese truffles,

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and there's not even any cooking involved -

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which is great, now and again.

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Then what I find knocks people's socks off,

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a mini version of the classic dinner party favourite -

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beef Wellingtons with morel mushrooms, sherry and thyme.

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Perfect for this time of year.

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Now, if you ever get nervous cooking for guests

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then that dish will make things a lot easier.

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To fill the house with a wafting smell of baking bread,

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and please your guests,

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do no more than this - bake 21st-century bread.

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It's so quick and easy. It's one of my basic recipes.

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And then when it's cold outside, and you want something warming,

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hearty and casual,

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the answer is paella.

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This one-pan Spanish classic, with its robust flavours

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and vibrant autumnal colours, tastes as good as it looks.

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Last, but definitely not least,

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my big fat tipsy trifle.

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A dinner party centrepiece, flambeed.

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A different take on a classic dessert, and great fun to make.

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So, e-mail your friends - staying in has just become the new going out.

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I've got this kind of strange routine,

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and that's whenever I go on a long car journey,

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I'll stop at a petrol station about halfway

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and I buy myself, of all things, a Scotch egg.

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It's become a bit of an obsession, really, and I love them so much

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that I've started to make home-made ones and give them to friends

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for when they come round.

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All it takes is a few bowls, bit of a production line

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and it's really quite simple.

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I've got sausages, four hard-boiled eggs,

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some flour with a bit of mustard and salt and pepper,

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two more eggs, just lightly beaten,

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and then I need

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a few more breadcrumbs...

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..and some nutmeg.

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A pinch, like that.

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I love nutmeg.

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And a bit of thyme.

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Fresh thyme is best but dried thyme works just as well.

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Strip off the leaves.

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And then salt and pepper.

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And pepper.

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Right, I'm all set.

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So, I've got these sausages here, lovely herby sausages,

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and I've removed the casing, just with a pair of scissors.

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I need about one and a half of these.

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You just need to squish them down

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on the clingfilm like that. Get it really, really thin as you can.

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It helps wrap the sausage meat around the egg.

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Get it nice and flat.

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And then I've got an egg here, hard-boiled egg.

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I only boiled it for five minutes - less than I normally would.

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Because it's going to cook for more in the oven,

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I didn't want to overcook it.

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Then you get that nasty black ring around the yolk.

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The seasoning there. And dip the egg in the flour.

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This just makes the sausage meat stick more readily onto the egg,

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and adds a bit of flavour.

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Pop that in the middle there

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and then just draw up the sides

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of the clingfilm around the egg.

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There'll be holes and gaps but we can patch that up later.

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You make a little sack like that, sort of squeezing it all up.

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And then just turn it round and round like that.

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It just gives you a head start

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in getting the sausage meat around the egg.

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Undo it.

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There. So, we've got a bit of excess,

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so I can just pinch that off, and then roll it roughly in the hands.

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This is a very tactile dish.

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OK? Happy with that.

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And then just dip it in the egg, round and round.

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This will help the breadcrumbs to stick.

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Messy fingers!

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And then into the breadcrumbs. Just toss it around, get it all covered.

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Sort of squeeze it a little bit so they stay on.

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And that's it.

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Scotch egg.

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And it's exactly the same with the other three.

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I'll spritz them with oil and then put them in the oven at 200 degrees.

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Wow! These look great.

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They've been cooking for about 25 minutes.

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Now, let me take one of these...

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and cut it open.

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Ohh, look at that!

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Now...

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these are great for sharing,

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with family or with friends.

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Or not!

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Delicious home-made Scotch eggs,

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and not a motorway in sight.

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So, when you've got friends coming round,

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home-made canapes is a really nice idea. The good thing about these is

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you can make them a little ahead of time, pop them in the fridge

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and then pull them out about 30 minutes before the guests arrive,

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so they're not too cold.

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You just need 300g of goat's cheese, and it gets seasoned

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with some salt and black pepper, and mix through.

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Then it's broken into about 20 bite-sized pieces.

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These are rolled into smooth little balls, about an inch in diameter,

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which get coated all over with honey, loosened with a bit of water.

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Now you can coat all the truffles in one thing,

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like these chopped chives.

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But I like to mix it up. Sesame seeds taste great.

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And for a third coating, pink peppercorns.

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Looks great next to the green of the chives

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and I like the sweet heat of the spice.

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I love recipes like this, that are foolproof and a bit show-offy,

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and easy to make.

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And here's another one.

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The in-laws are coming over tomorrow and I'm a little bit nervous,

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and I was thinking of the best thing I could make to eat.

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It needs to be relatively stress-free but still quite showy,

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so I thought it has to be my mini beef Wellingtons

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with morel mushrooms and sherry.

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Delicious.

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So, what I've got here are four beef fillets.

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I like to make my beef Wellingtons individual ones,

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rather than the long ones. They're a bit more modern.

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So, these are going to cook again in the oven,

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and so the reason I'm cooking them first is to get that lovely colour,

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which adds so much more flavour.

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There you are -

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that lovely golden-brown colour, just what you're looking for.

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They just release from the pan really easily.

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OK, I'm happy with those. Just pop them onto the plate.

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Because they're going to get a longer cooking when they go back in the oven with the pastry on.

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Now I'll get on with my shallots.

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Beautiful sweet shallots.

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I just want these to cook down for about three to four minutes

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and whilst those are cooking, let's get on with my mushrooms.

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I want to chop these up really finely,

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so I just start by slicing them.

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I really love chestnut mushrooms.

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I find they have a much more nutty flavour

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than your normal button mushrooms.

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And then just roughly chop them across.

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Very roughly.

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That's fine. OK.

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Then I put them into this mix...

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..with a little bit more butter, just to add a bit more flavour.

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That should do it.

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And now, the morels.

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Now, I LOVE morel mushrooms.

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They have the most wonderful, wonderful smell,

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and they taste out-of-this-world.

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With these, you buy them dry from the supermarket.

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You just need to soak them in water for about half an hour.

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It gets them nice and rehydrated,

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and there's that lovely liquid left over

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that you can put in stocks or soups. It is divine.

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And these don't need to go in for as long as the chestnut mushrooms.

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I love these things.

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Really roughly chop them up.

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I'll just add the morels to that.

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And then a good glug of sherry.

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Just pour that in, about a glassful.

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You don't have to be exact.

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And then whack up the heat.

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You want that to bubble away until the liquid's all but disappeared.

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The smells are amazing.

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And whilst that's reducing, I'm going to get on with my thyme.

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I want to add about a handful of these to the mushroom mix.

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Just put that into the mix with those lovely mushrooms.

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Great. Pastry.

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I took a big block of puff pastry and then rolled it

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into a really big square,

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and then just cut it into four smaller squares,

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and then just popped it back in the fridge so it was easy to handle.

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So, these just get a blob of this mushroom mix.

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One blob in the centre.

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There.

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And then the beef.

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So, just put one down in the centre like that.

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It's a really easy dish.

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And that juice that's come out of the beef...

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..can get poured in for the sauce later.

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Delicious!

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OK, so they all need a little bit of egg wash, just so that

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when I wrap the pastry around the beef, the pastry will stick nicely.

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All the way round.

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And then I've just got to wrap it up like a parcel.

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So, I just fold the corner to the centre, like that.

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And then flip it the right way up,

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and then shape it into a rough oval-circle shape.

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I'll just do the next ones.

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Keep folding all the corners to the centre and gathering everything up.

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Round and round like that, to make a very rough circle shape.

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That's me done for now.

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So, the in-laws are almost here.

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I've just got a couple more things to do.

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Slash the tops so they don't puff up too much in the oven,

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and it lets the steam come out.

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Just three in the top is fine.

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A bit of egg wash for that glaze when it comes out of the oven.

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It's just some lightly beaten egg.

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Here you go. Get it round the sides as well.

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And then these go into the oven for about 14 minutes at 200 degrees.

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And meanwhile, I'm going to make a sauce.

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Now, this sauce is one of the simplest sauces I know how to make

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but it's so, so tasty.

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All it is, is the remainder of the mushroom mix, a splash of sherry -

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just let it bubble away for about ten seconds -

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and then double cream.

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It's going to be SO good!

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So, this will be ready in about two minutes,

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and I'm going to serve it with a green salad - watercress,

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bit of sherry vinegar, and some extra virgin olive oil.

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Then I pour the sauce into the jug and I'm done.

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OK, all done.

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DOORBELL RINGS

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And now time for a stress-free evening.

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Hopefully.

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Mm! So good!

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I wouldn't say I'm particularly Mrs Green Fingers,

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but I am passionate about growing my own herbs.

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Whether it's everyday cooking, or entertaining,

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I just seem to use so many of them in my dishes,

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and this is what I'm growing at the moment.

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Bay and rosemary.

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Admittedly, I do sometimes use dried bay leaves,

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but with rosemary, it's always fresh.

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Then there's sage, which goes beautifully with pork.

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And thyme, good for those hearty beef and lamb dishes.

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And parsley, mint, chives and basil,

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which I grow outside until the weather gets too cold,

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and then they grow quite happily in the kitchen.

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And my newest recruit, although not a herb but tasty all the same -

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chilli.

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But right now, I need some chives.

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When I've got friends coming round and I've made a nice meal,

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I sometimes like to serve it with this bread.

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It's my 21st-century bread

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and it's filled with cheese, ham and chives.

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It's ready from start to finish in under an hour.

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OK, flour first. Self-raising flour - 425g.

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Then a teaspoon of baking powder.

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Half a teaspoon of salt.

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And 150g of grated, mature cheddar.

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Then the ham. Six slices of honey roast ham,

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rolled and snipped into little bits.

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Then chives - half a bunch, snipped again, right into the bowl.

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Then a few twists of pepper,

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a teaspoon of paprika

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and a teaspoon of mustard powder.

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Now 200ml of water.

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Then stir it with a spoon and squidge it together

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and form it into a ball.

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Then the dough gets tipped onto the counter.

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Then shape it into a ball.

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I like to do this by bringing the edges of the dough

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right into the middle.

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Then I flatten it a bit, so it cooks more quickly,

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pop it onto a baking tray, then with a really sharp knife,

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make three slashes in the top of the loaf.

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Sprinkle on another ten grams of grated cheddar,

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then whack it in the oven for 35 to 45 minutes at 200 degrees.

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There's just nothing like the smell of freshly-baked bread

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to make your home feel really cosy.

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OVEN BEEPS

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When it's golden-brown and smells cooked, it's ready,

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and I think the best way to serve this is still hot from the oven,

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slathered in butter.

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OK, home cooking.

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When the nights are drawing in and I've got friends round,

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I like to cook them something spicy and warming,

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and because I'm a huge fan of Spanish food,

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the ingredient I find myself using time and time again is chorizo.

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Wow, this is so exciting.

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Here in Barcelona they are crazy about sausages. Well, pork, really.

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Just have a look at this selection!

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And, of course, my favourite sausage - the chorizo.

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Think I'll have that one right there.

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-Gracias.

-Thank you.

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Now, for me, chorizo is a crucial ingredient in paella,

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and when it's cold outside and you want a big dish of something hearty,

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Spanish food is the way to go.

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Now, I just LOVE paella -

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the flavours, the colours,

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and, on the odd occasion that friends do come round,

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I like to just plonk it in the centre of the table, where everyone can help themselves.

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OK. I've got two chicken breasts here.

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Just season with a bit of salt and pepper.

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OK, now, that oil is nice and hot,

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so I'll just put the chicken in.

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That's what you want to hear - that sizzle.

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What I want is these to be nice and brown all over.

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And now the chorizo. Roughly 100g.

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And this adds real smokiness to the dish.

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Throw that in.

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As the chorizo's cooking, I'm just getting these wonderful flavours.

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It's just beautiful.

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OK, now the garlic.

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Finely chopped. That only needs about a minute - it burns so easily.

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OK.

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And then paprika.

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Now, a pinch adds lots of colour and loads of flavour.

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I'm just going to let the pan cool down a little bit.

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And now I'm going to add some sherry.

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Seriously good stuff.

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Right, this might flame up but it might not.

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No, we got lucky that time. About 150ml of sherry.

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I'll whack up the heat and let that bubble away,

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just to drive off that strong alcoholic taste.

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And I'll go and get the rice.

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Right. Now, I need 300g of arborio rice,

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and I don't think I've got enough, so I'm going to top it up with basmati.

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I did this before and it tasted great.

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So, this goes straight in with the chicken.

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There - like that.

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And then a little bit of basmati.

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Sprinkle that on.

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Just roughly 100g.

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And then stock.

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It's so important to use a really good chicken stock.

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Just pour that in there. You need about 400ml.

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Then whack up the heat, and as soon as it's boiling,

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turn it down and let it simmer for about 30 minutes,

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and then halfway through, I'm going to put a lid on top.

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Now pan number two.

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So, I need a good drizzle of olive oil.

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Get that nice and hot.

0:21:030:21:05

And then spring onions.

0:21:050:21:08

About half-centimetre slices.

0:21:080:21:11

Pop them in the pan.

0:21:110:21:14

I've got these prawns here.

0:21:150:21:17

Big shell-on prawns, and I like to keep the head and the tails on.

0:21:170:21:21

It makes the dish look so much more authentic.

0:21:210:21:23

I've got about ten here.

0:21:230:21:25

So, just throw those in.

0:21:250:21:27

So, I'm going to cook them for about three minutes,

0:21:270:21:30

and what I'm looking for is for them to go from that green

0:21:300:21:35

to a wonderful pink colour. Beautiful.

0:21:350:21:38

So, about 15 minutes has passed.

0:21:380:21:40

I'm going to pop a lid on the paella.

0:21:400:21:43

And because I don't have a lid that fits this exactly,

0:21:430:21:47

I'm just going to use a baking tray.

0:21:470:21:49

Right, now I need 150g of peas.

0:21:490:21:52

I'm just looking for the peas to defrost.

0:21:520:21:55

Only takes a couple of minutes.

0:21:550:21:56

And now more sherry.

0:22:000:22:02

I need about 75ml.

0:22:020:22:04

And then just let it boil away for one or two minutes,

0:22:070:22:10

just to drive off that really strong alcoholic taste.

0:22:100:22:13

OK, this should be ready about now.

0:22:130:22:17

Beautiful.

0:22:170:22:18

Just going to add this to the rice.

0:22:180:22:21

Scrape it in.

0:22:210:22:23

These colours look so stunning.

0:22:230:22:25

Right, now seasoning.

0:22:260:22:28

And pepper.

0:22:280:22:30

And salt.

0:22:320:22:34

All-important salt.

0:22:340:22:36

There. Give it a quick stir through.

0:22:390:22:42

And some of the rice has just stuck to the bottom, just a little bit.

0:22:420:22:47

And that's exactly what you want. It just adds a bit of texture.

0:22:470:22:50

And finally, parsley.

0:22:500:22:54

Just adds a little bit more colour and extra flavour as well.

0:22:540:22:58

Just sprinkle that on the top.

0:22:580:23:00

Ahh, that looks gorgeous!

0:23:000:23:03

OK.

0:23:030:23:04

That's dinner ready.

0:23:040:23:06

So, that's canapes, nibbles, mains and bread.

0:23:130:23:15

Now it's time for dessert. It's a home cooking classic

0:23:150:23:18

but a bit different to what most people are used to.

0:23:180:23:21

There's no cooking involved, just culinary engineering,

0:23:210:23:24

it's very rewarding, and it's one of those real centrepieces.

0:23:240:23:27

Oh, and there's fire involved.

0:23:270:23:30

So, trifle.

0:23:330:23:35

It's almost like a national treasure,

0:23:350:23:37

and it seems that everyone's got their own version,

0:23:370:23:40

and I've got mine, but it's a little bit different.

0:23:400:23:43

It's still fruity, creamy and spongy,

0:23:430:23:47

but it's kind of got a little Italian vibe.

0:23:470:23:51

-Hi, how are you?

-Morning. How are you?

0:23:520:23:55

-Can I get some amaretti biscuits, please?

-Of course.

0:23:580:24:02

Thank you.

0:24:060:24:07

And I'd also like some...

0:24:070:24:11

amaretto.

0:24:110:24:13

Thank you. OK, that's it.

0:24:190:24:22

Amaretto and amaretti, and I'm good to go.

0:24:230:24:27

So, these are the credentials of my big fat tipsy trifle.

0:24:400:24:44

It's easy to make, ready from start to finish in about 30 minutes,

0:24:440:24:49

and it's great for serving a crowd.

0:24:490:24:51

So, I'm going to start off with the Madeira sponge, shop-bought.

0:24:510:24:56

And it just needs to be sliced up. Thin slices.

0:24:560:25:01

And I like to use a serrated knife so that it doesn't crumble so much.

0:25:010:25:06

That should be all right for the first layer.

0:25:060:25:08

So, just take a piece of sponge.

0:25:080:25:10

And place it - I'll do it there -

0:25:130:25:15

in the bottom of the trifle dish.

0:25:150:25:17

Squish it down a bit.

0:25:170:25:19

All the way round.

0:25:190:25:20

And the beauty of this dish is there's no cooking involved,

0:25:210:25:26

so you can whip it up at the last minute.

0:25:260:25:28

And I like to use the brown side on the outside,

0:25:280:25:31

so it looks the same all the way round.

0:25:310:25:34

And then just squash it down flat like that.

0:25:340:25:38

And now the amaretto.

0:25:380:25:40

So, you can use any alcohol you want, really -

0:25:410:25:44

sherry, limoncello, brandy or rum -

0:25:440:25:48

but I have chosen this tipple.

0:25:480:25:50

And then just soak the sponge, just dab it with a brush, all over.

0:25:500:25:56

If you don't want to use alcohol, use some apple or lemon juice.

0:25:560:25:59

I do this because it just adds some lovely flavour.

0:25:590:26:03

And now strawberries.

0:26:030:26:06

I've tried to cut them up so they're all the same height.

0:26:060:26:10

You just want to put them with the cut side facing outwards. Like that.

0:26:100:26:15

They sit on top of the sponge.

0:26:150:26:17

And then just put them all the way around the outside like that.

0:26:170:26:23

And they'll just stick to the sponge.

0:26:230:26:27

Now, inside there go the amaretti biscuits,

0:26:270:26:30

and then just crush them straight in.

0:26:300:26:32

Crush them in like that. Spread them out.

0:26:340:26:37

Just to give a lovely bit of crunch.

0:26:370:26:39

And now the cream.

0:26:420:26:45

So, just a dollop in the centre.

0:26:450:26:49

I've got about 900ml of cream in here - double cream -

0:26:490:26:52

and a little bit of vanilla extract,

0:26:520:26:55

and about 100g of icing sugar to sweeten.

0:26:550:26:58

Very gently, just let the cream fall in-between the strawberries.

0:26:580:27:04

I like to do this quite neatly.

0:27:040:27:06

For some reason, I've become quite pedantic about my trifles.

0:27:060:27:09

All the way round. As level as possible.

0:27:090:27:13

And now my favourite layer - chocolate.

0:27:130:27:17

And I've chosen white chocolate but you can use milk chocolate or dark.

0:27:170:27:21

All are very good.

0:27:210:27:23

OK. That's the first layer,

0:27:240:27:27

and I just need to do that two more times.

0:27:270:27:30

If you think that looks good, take a look at this.

0:27:470:27:50

So, some people like to flambe sambuca or Christmas pudding

0:27:510:27:56

but I like to flambe my trifle.

0:27:560:27:59

So, I've just got some amaretto here in the ladle

0:27:590:28:03

and I'm just passing it over a low flame, just to get warm.

0:28:030:28:07

So, when I'm doing this kind of thing,

0:28:070:28:09

I've always got a pan lid ready,

0:28:090:28:11

just in case I need to put out the flames.

0:28:110:28:15

There you are. It's just catching now.

0:28:150:28:18

And there.

0:28:180:28:19

I love that!

0:28:240:28:26

Subtitles by Red Bee Media Ltd

0:28:490:28:52

Staying in is the new going out, and Lorraine has got entertaining at home covered. First up are perfect casual nibbles to share with friends - herbed, baked scotch eggs, goat's cheese truffles, and mini beef wellingtons.

Lorraine also reveals the simplest 21st-century bread; with no kneading and rising, it is just the thing to pop in the oven when people are coming round.

Next is a hearty Spanish paella with sherry, chorizo and prawns - the ideal one-pan 'help yourself dish' for a fun night in with friends and family.

For a flaming finale, a twist on a classic dessert - Lorraine's My Big Fat Tipsy Trifle. It is flambéed.


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