0:00:02 > 0:00:05I'm Lorraine Pascale and this is all about home cooking.
0:00:05 > 0:00:09Comfort recipes that you can cook on crisp autumn days and chilly winter evenings
0:00:09 > 0:00:12when you just crave food that nurtures.
0:00:12 > 0:00:16I have loads of ideas - when you have time and when you haven't.
0:00:16 > 0:00:20New twist on favourites, cosy classics and fresh ideas.
0:00:20 > 0:00:25An inspiration from all over the globe, brought right back home.
0:00:25 > 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 > 0:00:43Some days home cooking for me is about getting a meal on the table as fast as possible
0:00:43 > 0:00:46and others, it's about spending a little extra time
0:00:46 > 0:00:49to make something extra special.
0:00:49 > 0:00:53Either way, I'm always thinking about food that's simple and tasty.
0:00:53 > 0:00:54So how about this?
0:00:54 > 0:00:57Two of the easiest home-made canapes around,
0:00:57 > 0:00:59sausage roll's big night out
0:00:59 > 0:01:02and bacon and mature Cheddar cheese twisties.
0:01:02 > 0:01:05The trick is to use ready-made puff pastry.
0:01:05 > 0:01:08The flavours of Spain turn a hearty, slow-cooked rioja braised
0:01:08 > 0:01:12lamb shanks with chorizo and garlic into something special.
0:01:12 > 0:01:17It's delicious with my basic mashed potatoes and simple, of course.
0:01:17 > 0:01:20And how about making French bread at home?
0:01:20 > 0:01:23I think this beautiful wheat-stalk-shaped pan d'epi
0:01:23 > 0:01:27with sea salt and olive oil doesn't look that easy to make,
0:01:27 > 0:01:30but it is and it's totally divine too. And finally,
0:01:30 > 0:01:33art meets home cooking in a very handsome, celebrating cake.
0:01:33 > 0:01:36I call it my graffiti cake
0:01:36 > 0:01:40because it's wrapped in a sugary ribbon of red graffiti.
0:01:40 > 0:01:43So that's simple, made a little bit special
0:01:43 > 0:01:47just like everything we're about to make and it's all easy.
0:01:59 > 0:02:02When I was a kid and we went on school trips,
0:02:02 > 0:02:04I'd always take a packed lunch from home
0:02:04 > 0:02:07and in the packed lunch there would be a cheese triangle,
0:02:07 > 0:02:12a packet of prawn cocktail crisps, an egg sandwich and a salami stick.
0:02:12 > 0:02:17And I still love these, but today, I tend to make them into canapes.
0:02:20 > 0:02:24I've got two canapes to make, both with ready-made puff pastry.
0:02:24 > 0:02:27The first one, sausage roll's big night out
0:02:27 > 0:02:31and the second one, cheese and bacon twisties.
0:02:31 > 0:02:32Off to the kitchen!
0:02:45 > 0:02:46I've got the egg wash here
0:02:46 > 0:02:49and I'm going to brush lots of this all over the pastry.
0:02:49 > 0:02:52I'm going to be quite pedantic about this.
0:02:52 > 0:02:57I've actually measured it, so it is exactly 40 cm by 9 cm and
0:02:57 > 0:03:04the nine is exactly half the height of one of these salami sticks,
0:03:04 > 0:03:07and put the first one right in the middle.
0:03:07 > 0:03:12Kind of squash it down a bit and then on this half,
0:03:12 > 0:03:14just place the salami sticks,
0:03:14 > 0:03:17so just about sort of,
0:03:17 > 0:03:20a couple of centimetres apart,
0:03:20 > 0:03:22all the way along.
0:03:24 > 0:03:27Then, I'm going to brush the tops with the egg wash.
0:03:27 > 0:03:32I want the pastry to stick on top. OK.
0:03:32 > 0:03:38So, be really careful and then fold it over the top like that.
0:03:40 > 0:03:42And then a bit of flour on the hand.
0:03:44 > 0:03:46And then just in between,
0:03:46 > 0:03:48I'm just going to press down.
0:03:48 > 0:03:52You see, I've got a rogue one that doesn't want to stay.
0:03:52 > 0:03:54I'll just cut him off.
0:03:54 > 0:03:57They look like they're all tucked up in bed.
0:03:57 > 0:04:01Now, I've got to manoeuvre them onto the baking tray.
0:04:01 > 0:04:04So I'll take a pallet knife and then just slide it underneath,
0:04:04 > 0:04:05ease it on...
0:04:07 > 0:04:11and then very gently push it off.
0:04:11 > 0:04:14Right, these have gone a little bit soft,
0:04:14 > 0:04:16so I'm going to pop them in the freezer
0:04:16 > 0:04:19for about 10 minutes to get them nice and firm.
0:04:19 > 0:04:23Now I'm going to make the bacon and Cheddar cheese twisties.
0:04:23 > 0:04:27So I'm going to roll out the puff pastry into a rectangle,
0:04:27 > 0:04:29about half a centimetre thick
0:04:29 > 0:04:32and cut the straggly bits off so the edges are nice and neat.
0:04:32 > 0:04:36Then use a piece of bacon to work out the height of the pastry
0:04:36 > 0:04:39and cut it to the right size.
0:04:39 > 0:04:42Now mustard, it's English, a good dollop
0:04:42 > 0:04:46and this gets brushed over like a coat of yellow paint.
0:04:47 > 0:04:48Then Cheddar cheese.
0:04:48 > 0:04:51Just gets grated all over.
0:04:51 > 0:04:53It's mature Cheddar, so it's really tasty.
0:04:53 > 0:04:55The bacon strips go on top,
0:04:55 > 0:04:58leaving a couple of millimetres between them.
0:04:58 > 0:05:03OK, a bit of flour on the knife means it doesn't stick when you cut between them.
0:05:03 > 0:05:06You don't have to be exact when it comes to the numbers of twisties this makes,
0:05:06 > 0:05:09it depends on the width of the bacon.
0:05:09 > 0:05:10OK. Now for the twisty bit.
0:05:10 > 0:05:14Scoop this up with a knife
0:05:14 > 0:05:17and then just twist it.
0:05:17 > 0:05:19It doesn't matter how many times you twist it,
0:05:19 > 0:05:24it will unravel a little bit in the oven.
0:05:34 > 0:05:38So I put these into the fridge for about ten minutes,
0:05:38 > 0:05:40so they can get nice and firm.
0:05:40 > 0:05:44So when they cook in the oven they hold their shape.
0:05:46 > 0:05:48Great.
0:05:48 > 0:05:54Now, I'm going to make myself a cup of tea while they're getting nice and hard. I'm parched.
0:06:05 > 0:06:08Right, these are ready.
0:06:08 > 0:06:11Really lovely and firm.
0:06:11 > 0:06:15So these aren't normal sausage rolls that get cut like this.
0:06:15 > 0:06:18These are cut this way. Like that.
0:06:18 > 0:06:22It's really important that the dough's really nice and firm,
0:06:22 > 0:06:26otherwise they'll just fall apart when you try and cut them.
0:06:28 > 0:06:32I'll pop these on to the baking tray and just lie them down
0:06:32 > 0:06:35and then I'm going to get my cheese straws out of the fridge
0:06:35 > 0:06:37and then glaze the whole lot.
0:06:40 > 0:06:41Yeah, lovely.
0:06:41 > 0:06:43Slide these out.
0:06:45 > 0:06:48Lots of egg wash and this just makes the pastry nice and shiny.
0:06:51 > 0:06:53A bit more like that...
0:06:53 > 0:06:56and when it comes to the sausage rolls,
0:06:56 > 0:07:00I just tend to brush on the pastry, not on the sausages,
0:07:00 > 0:07:02otherwise the cooked egg looks a bit strange
0:07:02 > 0:07:06on the sausages when it comes out of the oven.
0:07:06 > 0:07:08I'm just going to put these in the oven.
0:07:08 > 0:07:12They need to cook for about 15 to 20 minutes at 200 degrees
0:07:12 > 0:07:15and they're ready when they're lovely and firm
0:07:15 > 0:07:21and they look that wonderful golden brown.
0:07:24 > 0:07:25BEEPING
0:07:27 > 0:07:30Perfect. Those are ready.
0:07:36 > 0:07:38I guarantee one thing,
0:07:39 > 0:07:42those are not going to last two minutes in this house.
0:07:54 > 0:07:58I just love simple ingredients, wonderfully cooked. I give you Spain.
0:07:58 > 0:08:01Now, when I first came to Barcelona and tasted the food,
0:08:01 > 0:08:04it embodied everything I love about home cooking,
0:08:04 > 0:08:07the flavours, the textures, the colours
0:08:07 > 0:08:10and I guess that's where my love of all things Spanish began.
0:08:13 > 0:08:14Gracias.
0:08:25 > 0:08:26Mmm.
0:08:26 > 0:08:32Now, it's tapas like these that are the very reason that I love Barcelona.
0:08:32 > 0:08:35Simple ingredients that you can get easily back in the UK
0:08:35 > 0:08:38that add that something special to my dishes.
0:08:51 > 0:08:57Now this is one of my favourite ways to cook lamb shanks.
0:08:57 > 0:09:01It has a real Spanish twist with rioja and chorizo.
0:09:01 > 0:09:03Salt, a good amount of salt
0:09:03 > 0:09:06and I might as well season them in the box...
0:09:06 > 0:09:08and pepper.
0:09:10 > 0:09:13I've got four shanks here and I've got to brown them.
0:09:13 > 0:09:17Browning is a little bit of a faff, but it's a very necessary step.
0:09:17 > 0:09:20It gives wonderful flavour to the finished dish.
0:09:22 > 0:09:26And because I'm a little bit impatient, I like to use two pans.
0:09:28 > 0:09:30And now I get on with the sauce.
0:09:30 > 0:09:33Right, in a third pan,
0:09:33 > 0:09:36I'm going to add rioja. Now I love rioja,
0:09:36 > 0:09:40it reminds me of Spain and all those lovely holidays I've had there.
0:09:40 > 0:09:42You need about 300 ml of this
0:09:42 > 0:09:45and then balsamic, 250 ml of this.
0:09:47 > 0:09:52Really strong smells coming off this. It's a wonderfully rich sauce.
0:09:52 > 0:09:55It goes so beautifully with the shanks.
0:09:55 > 0:09:57I'm going to put the lid on
0:09:57 > 0:10:00and as soon as it's boiling, I'll take the lid off.
0:10:01 > 0:10:06Now that is the colour you want, all over the lamb shank.
0:10:06 > 0:10:11I'm going to pop them in the pot with the wine and vinegar.
0:10:13 > 0:10:15Lay them all around like that.
0:10:18 > 0:10:23I've got garlic, one bulb, or head. Just cut it in half and throw it in.
0:10:25 > 0:10:31Two bay leaves, just rip them up and scatter them over, and two sprigs of rosemary.
0:10:31 > 0:10:37I love that smell. A few pepper corns, and paprika.
0:10:37 > 0:10:41There's already going to be flavour from the paprika in the chorizo which goes in later,
0:10:41 > 0:10:46but I just want a real punch of flavour so I'm adding a bit of paprika as well.
0:10:46 > 0:10:49About 300 ml of good beef stock.
0:10:49 > 0:10:54The shanks won't be fully submerged in the liquid, but that's fine.
0:10:56 > 0:11:01So I'll pop on a lid and then I'll put it in the oven for about two hours at 150 degrees.
0:11:03 > 0:11:07Now I know this lamb sounds like it may not be easy, but believe me it is.
0:11:07 > 0:11:12Everything goes into one pan and the oven does the work. I love that.
0:11:18 > 0:11:20OK, so we've just got to get the chorizo ready.
0:11:20 > 0:11:22I need 125 grams of this.
0:11:22 > 0:11:27I'm using the ringed chorizo so it doesn't disintegrate when it cooks.
0:11:27 > 0:11:30Now I'll just get the lamb shanks from the oven.
0:11:34 > 0:11:37Ooh, these smell so good.
0:11:41 > 0:11:44Yum. And then in goes the chorizo.
0:11:44 > 0:11:47This adds amazing flavour.
0:11:47 > 0:11:53And then I've got one onion just cut into rough wedges,
0:11:53 > 0:11:56and two carrots.
0:11:56 > 0:12:00I like to add a bit rosemary towards the end of the cooking time.
0:12:00 > 0:12:01It just adds that extra flavour.
0:12:01 > 0:12:06And then this goes back into the oven at 150 degrees
0:12:06 > 0:12:10with the lid off this time so the sauce can reduce a bit.
0:12:13 > 0:12:17Now I like to serve my lamb shanks with mashed potatoes.
0:12:17 > 0:12:20I've got a really interesting way of making them
0:12:20 > 0:12:25and it starts with putting them in the oven at 220 degrees for about an hour.
0:12:25 > 0:12:27Right, I'm going to go and lay the table.
0:12:48 > 0:12:53So, I'm going to drain that lovely sauce from the meat and vegetables,
0:12:53 > 0:12:56and then whack up the heat and boil it down
0:12:56 > 0:13:00to really thicken the sauce and intensify the flavours.
0:13:00 > 0:13:06To add even more flavour, I normally pop in a bit of garlic as well.
0:13:06 > 0:13:10Now I'm going to get on with making the mash. It's just so simple.
0:13:13 > 0:13:17When the potatoes have had an hour in the oven, I cut them in half,
0:13:17 > 0:13:21scoop out the flesh with nothing more technical than a spoon
0:13:21 > 0:13:23and put it in a pan with a big knob of butter,
0:13:23 > 0:13:26pinch of salt and a few twists of black pepper.
0:13:26 > 0:13:31Then I turn the heat on low so the butter melts, and just stir it through with a fork.
0:13:31 > 0:13:33So, that's the mash done.
0:13:33 > 0:13:37The sauce is lovely and thick and now I'm going to plate up.
0:13:37 > 0:13:42Take a big dollop of mash first.
0:13:42 > 0:13:45Put it in the middle of the plate.
0:13:45 > 0:13:47And a lamb shank.
0:13:47 > 0:13:51I just like to prop it up against the potatoes, and make it look a bit fancy.
0:13:51 > 0:13:56And then the vegetables with all that lovely chorizo,
0:13:56 > 0:13:58and just pile those around.
0:14:00 > 0:14:03Now this sauce is seriously good.
0:14:03 > 0:14:06It's very, very rich so you don't need loads.
0:14:06 > 0:14:10Look at that thick, syrupy sauce.
0:14:13 > 0:14:18Right, now I'm going to get on with the other three.
0:14:42 > 0:14:47When it comes to home cooking, I like to take basic ingredients and turn them into something special,
0:14:47 > 0:14:52so in this bag, I've got flour, yeast, salt and oil
0:14:52 > 0:14:55and I'm going to transform it into really cool French bread
0:14:55 > 0:14:59like the ones you see in a bakery that people think they can never make at home.
0:14:59 > 0:15:02At this time of year, I just think there's nothing better
0:15:02 > 0:15:06than the smell of bread baking in the oven and eating it whilst it's still warm.
0:15:06 > 0:15:08So this is going to fit the bill.
0:15:13 > 0:15:19Right, so I need 275 grams of strong white bread flour.
0:15:20 > 0:15:26Now, this bread, this pain d'epi is a beautifully-shaped French loaf.
0:15:26 > 0:15:28So that's 275 there.
0:15:30 > 0:15:34And then about a tablespoon of extra virgin olive oil,
0:15:34 > 0:15:37175 ml of warm water.
0:15:40 > 0:15:44There. And some yeast, one sachet.
0:15:44 > 0:15:46And salt.
0:15:46 > 0:15:49A nice big teaspoon of salt.
0:15:49 > 0:15:53Adds loads of flavour.
0:15:53 > 0:15:56And then just give it a mix.
0:15:56 > 0:16:01I do sometimes make this on the machine, but it's great to make it by hand as well.
0:16:01 > 0:16:07It should be this lovely, soft dough and the thing with bread is, it can have a mind of its own sometimes.
0:16:07 > 0:16:12Sometimes it might need a bit more water, and sometimes a bit less,
0:16:12 > 0:16:17and then just fold the edges into each other like that.
0:16:17 > 0:16:21And then I'm going to put a bit of flour down.
0:16:21 > 0:16:25Not too much because too much flour then alters the whole recipe.
0:16:25 > 0:16:29Then knead it with the heel of the hand.
0:16:29 > 0:16:34You've really got to work it to get all the proteins nice and stretchy and elastic
0:16:34 > 0:16:36and that's what makes the bread so wonderful and chewy,
0:16:36 > 0:16:39but it's also good for getting out the day's stress.
0:16:40 > 0:16:45This needs to happen for ten minutes so I'm going to be a little while.
0:16:56 > 0:16:58OK! That's ten minutes.
0:16:58 > 0:17:02So I'm just going to test to see if it's ready.
0:17:02 > 0:17:04Normally it is after a good ten minutes.
0:17:04 > 0:17:08I fold all the outside bits inside then pick it up,
0:17:08 > 0:17:10so you've got a nice taut ball.
0:17:10 > 0:17:15Then take a floured finger and give it a little prod...
0:17:15 > 0:17:19and when it springs back, that means it's perfectly kneaded.
0:17:19 > 0:17:21I'm just going to roll it out like this.
0:17:21 > 0:17:27You want quite a long and thin baguette and it doesn't have to be perfect by any means.
0:17:27 > 0:17:30Just squashing down because it's quite stretchy.
0:17:30 > 0:17:32That's it. That's fine.
0:17:32 > 0:17:36So a bit of flour first on the tray.
0:17:36 > 0:17:40And then slide it on to the tray.
0:17:40 > 0:17:45Right, now I'm going to cover this with some clingfilm,
0:17:45 > 0:17:52which has been oiled and the oil is so the clingfilm doesn't stick when you try and take it off.
0:17:53 > 0:17:59So, I want to create a warm and cosy environment for the bread to rise.
0:18:00 > 0:18:05This goes by the oven for about half an hour to 45 minutes,
0:18:05 > 0:18:09until it's almost doubled in size. Now tidy up.
0:18:10 > 0:18:16Sometimes the flour can be a real pain to get off the work surface, so - secret weapon.
0:18:16 > 0:18:20It's a simple plastic scraper, you can get them at most kitchen shops
0:18:20 > 0:18:21and it's one of my essential bits of kit.
0:18:21 > 0:18:24More of those later on!
0:18:25 > 0:18:27OK, so this is now ready.
0:18:27 > 0:18:31Obviously it's got a lot bigger, but the way I test to see if it's ready
0:18:31 > 0:18:34is...floured finger again -
0:18:34 > 0:18:37and give it a prod and then the dough just springs back
0:18:37 > 0:18:40just about half-way, so I'm going to shape the bread.
0:18:40 > 0:18:42Just take a pair of scissors.
0:18:42 > 0:18:47Snip, about a 45 degree angle at the top of the bread
0:18:47 > 0:18:49and a bit lower, snip again.
0:18:50 > 0:18:56Move that to the left, and just keep snipping all the way down the bread.
0:19:00 > 0:19:04There. It gives you this lovely shape of a wheat stalk.
0:19:04 > 0:19:09I'll put a bit of oil on top, give it a nice crust and help the salt stick on.
0:19:11 > 0:19:15Then just a little bit of salt on top. This just gives extra flavour,
0:19:15 > 0:19:18and it makes it look nice.
0:19:18 > 0:19:23I always sprinkle flour on top of my bread because it gives a lovely bakery feel.
0:19:23 > 0:19:26This needs to go in the oven for about half an hour at 200 degrees
0:19:26 > 0:19:30and I like to create a steamy environment in the oven,
0:19:30 > 0:19:33this helps the bread to rise before a crust forms.
0:19:33 > 0:19:40You can use ice cubes, but another good thing to use is just spray.
0:19:40 > 0:19:43So...I'm just going to give it a good spray.
0:19:43 > 0:19:46This is just cold tap water.
0:19:46 > 0:19:49It doesn't have to be ice-cold or anything. And close it.
0:19:49 > 0:19:52And I'll pop this in.
0:19:55 > 0:19:57There you are. Job done.
0:20:08 > 0:20:10This is ready.
0:20:11 > 0:20:14It smells really good.
0:20:14 > 0:20:20I like to serve this just in the centre of the table where everyone can help themselves.
0:20:31 > 0:20:37Now, it's not only home cooking ingredients that I like to keep simple, it's also the kit.
0:20:40 > 0:20:47At home, I've got a mixer and a blender, but the rest of my kit is really pretty basic.
0:20:47 > 0:20:52But I think there are a few essentials that you need as part of your home cooking kit.
0:20:52 > 0:20:55One big professional chef's knife.
0:20:55 > 0:20:59This size is my favourite and I do so much with it.
0:20:59 > 0:21:04A paring knife for things like hard veg, a small serrated edge knife
0:21:04 > 0:21:06for cutting soft food like tomatoes,
0:21:06 > 0:21:10a steel to sharpen knives, really strong kitchen scissors
0:21:10 > 0:21:12for spatchcocking chicken and snipping herbs,
0:21:12 > 0:21:16and sauce pans, small, medium, and large.
0:21:16 > 0:21:20I tend never to use more than three in a recipe, and, of course, frying pans.
0:21:20 > 0:21:27Now I like the not non-stick variety as I find browning meat is much more efficient in them.
0:21:28 > 0:21:31Baking trays and roasting tins and bowls too in different sizes,
0:21:31 > 0:21:34and it's useful if they're heat and cold resistant.
0:21:34 > 0:21:38And those are my home cooking essentials.
0:21:43 > 0:21:50Making a cake is so much about home cooking for me -
0:21:50 > 0:21:53from the most simple Victoria sponge
0:21:53 > 0:21:56to the most amazing creation that no-one thinks you could make.
0:21:56 > 0:22:00This is my graffiti cake.
0:22:00 > 0:22:04It's a layered sponge covered in butter cream
0:22:04 > 0:22:07and then wrapped in this sugar, graffiti band.
0:22:07 > 0:22:11There's a fun fiddly bit in the middle,
0:22:11 > 0:22:14but other than that, it's really simple
0:22:14 > 0:22:16and I'm right in the middle of making one now.
0:22:23 > 0:22:26Right, here it is.
0:22:28 > 0:22:30I've done the first layer of icing,
0:22:30 > 0:22:34but I've got to take you back a bit to show you how I made the sponge.
0:22:35 > 0:22:37It's a simple sponge
0:22:37 > 0:22:40and the first step is to cream 200 grams of both soft brown sugar
0:22:40 > 0:22:43and butter with the seeds of a vanilla pod and an egg.
0:22:44 > 0:22:48Then add 200 grams of self-raising flour in three batches,
0:22:48 > 0:22:51alternating with three eggs added one by one.
0:22:53 > 0:22:57Then that gets divided between two eight-inch sandwich tins
0:22:57 > 0:23:02and baked at 180 degrees for 25 to 30 minutes.
0:23:02 > 0:23:06The moment the cakes are done, I brush them with sugar syrup,
0:23:06 > 0:23:10which is equal amounts of sugar and water boiled for two minutes.
0:23:10 > 0:23:13Then they go into the fridge for 20 minutes to harden up
0:23:13 > 0:23:16so I can ice them more easily.
0:23:19 > 0:23:22So the icing is 400 grams of softened butter,
0:23:22 > 0:23:24beaten really well until light and creamy,
0:23:24 > 0:23:29with 800 grams of icing sugar and a few drops of vanilla extract.
0:23:32 > 0:23:34And now the fun bit!
0:23:34 > 0:23:36You take loads of the butter cream
0:23:36 > 0:23:39and spread it all over the sides and the top of the cake.
0:23:39 > 0:23:42Spread it liberally at first and then smooth out the edges
0:23:42 > 0:23:45and over the top to give a neatish first layer.
0:23:45 > 0:23:51Then I pop it into the fridge for the first layer of the butter cream to become hard.
0:23:51 > 0:23:57Right, so that's where I'm up to. Now I'm going to get on with the second layer.
0:23:57 > 0:23:59So I just need a big dollop of butter cream on top
0:23:59 > 0:24:02and then just smooth it around,
0:24:02 > 0:24:06and then get a bit more and then just plaster it round
0:24:08 > 0:24:11and just keep the pallet knife moving from side to side,
0:24:11 > 0:24:13sort of wiggling it to and fro.
0:24:13 > 0:24:18Take the pallet knife straight like that against the cake,
0:24:18 > 0:24:20one hand on this side
0:24:20 > 0:24:24and then turn the turntable around like that.
0:24:26 > 0:24:29And then hopefully the sides will become smooth
0:24:29 > 0:24:31and I do ice the cake board as well.
0:24:31 > 0:24:33It gives a bit of extra height.
0:24:33 > 0:24:36Right, I'm going to get on with the graffiti.
0:24:39 > 0:24:43So I've got 250 grams of granulated sugar in here
0:24:43 > 0:24:47and I'm going to add to that about 130 ml of cold water,
0:24:49 > 0:24:53and then 130 grams of liquid glucose.
0:24:53 > 0:24:56Now you can get this from most supermarkets,
0:24:56 > 0:24:58but you can use golden syrup as well.
0:24:58 > 0:25:02The sugar needs to dissolve and once it has, you can whack up the heat.
0:25:04 > 0:25:07This is going to take between five and 15 minutes to be ready,
0:25:07 > 0:25:10so you have to test the sugar solution every five minutes.
0:25:10 > 0:25:14So, get a teaspoon with some water in a mug.
0:25:14 > 0:25:19Dip the teaspoon in the solution and you plunge it back in the water
0:25:19 > 0:25:21and then you pull it out...
0:25:21 > 0:25:23and then give it a test.
0:25:23 > 0:25:27And it should be rock hard when it's ready.
0:25:27 > 0:25:29So, obviously, not there yet.
0:25:34 > 0:25:37Now, this is after about 12 minutes.
0:25:37 > 0:25:40It is coating the back of the spoon,
0:25:40 > 0:25:42but it's still a little bit soft.
0:25:46 > 0:25:48Now it is ready. Look at that.
0:25:48 > 0:25:50Rock solid and if I tap it...
0:25:52 > 0:25:53..it's very hard.
0:25:53 > 0:25:55Now I'm going to get on with the graffiti.
0:25:55 > 0:26:01I add a couple of drops of vanilla extract.
0:26:03 > 0:26:04And then some colouring.
0:26:04 > 0:26:07I love red.
0:26:07 > 0:26:10Now just mix it in by swirling it around
0:26:10 > 0:26:15and then carefully pour it into this heat-proof jug.
0:26:15 > 0:26:20You need to let the bubbles subside a bit and then it's ready to use.
0:26:21 > 0:26:25I need to make a band that goes all the way around the cake,
0:26:25 > 0:26:28so I'm going to try and make it in one go.
0:26:28 > 0:26:31I've got these mats here, you can get them from the supermarket,
0:26:31 > 0:26:34but you can just use baking parchment or greaseproof paper.
0:26:34 > 0:26:37So I'm going to start at one end,
0:26:37 > 0:26:42and there is no correct way of how to do the graffiti.
0:26:42 > 0:26:45But I just like to do circles.
0:26:45 > 0:26:48Just go round and round.
0:26:48 > 0:26:51When I get to the end, I just go back on myself.
0:26:51 > 0:26:56Often it comes off in one piece. Sometimes it doesn't!
0:26:56 > 0:26:58I try and make the strands quite thick
0:26:58 > 0:27:01because the really thin ones just tend to snap.
0:27:01 > 0:27:05Bizarrely, I find this very therapeutic.
0:27:05 > 0:27:10It does harden quite quickly and just as it starts to go hard,
0:27:10 > 0:27:13that's when you have got to pick it up and wrap it around the cake.
0:27:13 > 0:27:15Right, I'm happy with that.
0:27:15 > 0:27:18So I've got a little bit left.
0:27:18 > 0:27:21So on this mat, I'm going to pour
0:27:21 > 0:27:25and give you this, hopefully, perfect circle.
0:27:26 > 0:27:28And there.
0:27:28 > 0:27:31Then... take one of these.
0:27:36 > 0:27:37A lollipop.
0:27:37 > 0:27:39Right. It's ready.
0:27:39 > 0:27:46Just really carefully peeling off the back.
0:27:46 > 0:27:49It really needs three pairs of hands.
0:27:52 > 0:27:55Wrap it around like that,
0:27:55 > 0:27:57and the warmth from the sugar syrup
0:27:57 > 0:27:59will just help it stick nicely to the butter cream.
0:28:01 > 0:28:04So far, so good.
0:28:04 > 0:28:08Then the excess, cut it with some scissors.
0:28:08 > 0:28:10You can hear it crunching.
0:28:14 > 0:28:15Great!
0:28:15 > 0:28:17There you have it.
0:28:17 > 0:28:18Impressive, but simple.
0:28:18 > 0:28:20My graffiti.
0:28:23 > 0:28:26Now that's got my name on it.
0:28:36 > 0:28:39Subtitles by Red Bee Media