0:00:02 > 0:00:04I'm Lorraine Pascale.
0:00:04 > 0:00:07I'm always hearing from people who tell me
0:00:07 > 0:00:11they would love to be better cooks but they don't know what to start.
0:00:11 > 0:00:13So, I want to help.
0:00:13 > 0:00:15I've never cut up a chilli at all in my life before.
0:00:15 > 0:00:18- Have you made a dressing for a salad before?- No.
0:00:19 > 0:00:21I didn't start cooking until my 30s,
0:00:21 > 0:00:24so, I wanted to prove that with some easy tips...
0:00:24 > 0:00:27Lots of flavour, that's what it's all about.
0:00:27 > 0:00:29'..and a few simple recipes.'
0:00:29 > 0:00:30Mmm.
0:00:30 > 0:00:32'Even if you haven't cooked before,'
0:00:32 > 0:00:34it's never too late to learn.
0:00:34 > 0:00:36- That's really good! - You sound surprised.
0:00:38 > 0:00:41I'm going to teach six unconfident cooks
0:00:41 > 0:00:44how to pull off a special meal for family and friends.
0:00:46 > 0:00:47- Hello.- Hello, ladies!
0:00:49 > 0:00:51Lorraine's not cooking tonight. I am.
0:00:51 > 0:00:53LAUGHTER No!
0:00:53 > 0:00:56I'll be creating dishes that anyone can cook -
0:00:56 > 0:01:01from simple family suppers to unbelievably easy party pieces.
0:01:01 > 0:01:05- All it takes is a bit of enthusiasm...- Mm, that is yummy.
0:01:05 > 0:01:06..and some confidence.
0:01:06 > 0:01:09- Well done, Mummy. - Thank you, darling.
0:01:09 > 0:01:12- See, we're cooking.- Yeah... - This is cooking.
0:01:19 > 0:01:23I'm on my way to Surrey to meet Bryony Crutcher,
0:01:23 > 0:01:25a 26-year-old primary school teacher.
0:01:25 > 0:01:28Like many 20-somethings, Bryony's never learned to cook.
0:01:28 > 0:01:30And the few times she's tried,
0:01:30 > 0:01:34she's had to cheat and pass shop-bought meals off as her own.
0:01:36 > 0:01:39Hi, Lorraine, I really need your help. I am dreadful at cooking.
0:01:39 > 0:01:43I don't even know where to start, so, please give me a helping hand.
0:01:45 > 0:01:47So, how's your cooking?
0:01:47 > 0:01:50Pretty bad. Like, terrible bad.
0:01:50 > 0:01:53Well, Bryony is not a very confident cook.
0:01:53 > 0:01:56I'm hesitant to say, but that she probably gets that from me.
0:01:56 > 0:01:59Who cooked for you, when you were living at home?
0:01:59 > 0:02:01My dad did all the cooking when we were growing up,
0:02:01 > 0:02:04but unfortunately, he's not with us any more,
0:02:04 > 0:02:06so it was then left to me and my mum.
0:02:06 > 0:02:08But I never really learnt off him
0:02:08 > 0:02:12and I can't learn off my mum because she's just as bad.
0:02:12 > 0:02:16And so we have to try and make do
0:02:16 > 0:02:20with perhaps a bought-in meal.
0:02:20 > 0:02:23And then pass it off as my own, pop it in my own dishes,
0:02:23 > 0:02:25sprinkle a bit of parsley on top.
0:02:25 > 0:02:27So, why do you want to learn to cook now?
0:02:27 > 0:02:30My best friend Katie's just got engaged,
0:02:30 > 0:02:33and she's asked me to do her a hen-do dinner party
0:02:33 > 0:02:37which is like the worst thing she could possibly ask me to do.
0:02:37 > 0:02:40So, I really need your help to help me cook something
0:02:40 > 0:02:43maybe quite girlie and feminine for a hen-do dinner party.
0:02:43 > 0:02:44We've got some work to do.
0:02:44 > 0:02:46Yeah, you've got your work cut out for you.
0:02:48 > 0:02:50Having never cooked from scratch before,
0:02:50 > 0:02:53Bryony now wants to be able to do more than sprinkle
0:02:53 > 0:02:55a bit of parsley on a ready meal.
0:02:56 > 0:02:58But before we get started,
0:02:58 > 0:03:01I want to find out the real limits of what Bryony can do.
0:03:04 > 0:03:07I'm going to go with poached egg, that's my favourite and...
0:03:07 > 0:03:10- Your speciality? - It's my speciality.
0:03:13 > 0:03:17Oh, and I just broke that one, so that's already off to a bad start!
0:03:17 > 0:03:19So, poached egg on toast.
0:03:19 > 0:03:20- Aren't you lucky?- I am!
0:03:20 > 0:03:24Going to pop the egg in. Oh, no, I knew this wouldn't work.
0:03:26 > 0:03:28Right, I think that is done.
0:03:28 > 0:03:30Bryony, you're looking a little bit stressed.
0:03:30 > 0:03:33- You were quite calm earlier. - Well, because now is the...
0:03:33 > 0:03:36Oh, no! I just pierced it with a fork.
0:03:36 > 0:03:38OK, tell you what, I might use this.
0:03:38 > 0:03:41- Bryony, that's a tea strainer! - Yeah, but it will, oh...
0:03:43 > 0:03:46It's going to do the job, isn't it? Oh. Oh.
0:03:46 > 0:03:48BRYONY LAUGHS
0:03:48 > 0:03:52This is the thing I've chosen to say that I can cook!
0:03:52 > 0:03:54SHE GIGGLES
0:03:54 > 0:03:58And I'm going to go to town and put bit of salt on it.
0:03:58 > 0:04:02- Thank you.- So, here's your poached egg.- I think I'll try it over here.
0:04:02 > 0:04:06- The toast isn't bad. - No.- You did season the egg.
0:04:06 > 0:04:07I did put some salt on, yeah.
0:04:07 > 0:04:10Oh, no. I'm hoping the flavour's there.
0:04:10 > 0:04:12Mmph...
0:04:12 > 0:04:13Oh, no!
0:04:13 > 0:04:16- It looks home-made. - It does look home-made, very rustic.
0:04:16 > 0:04:18Give it to the dog, come on.
0:04:18 > 0:04:21The dog doesn't even want it!
0:04:21 > 0:04:25So, Bryony's just cooked me a poached egg.
0:04:25 > 0:04:28It wasn't good at all. The toast was only cooked on one side,
0:04:28 > 0:04:29the yolk wasn't nice and runny.
0:04:29 > 0:04:33And what was even more interesting was the stress level.
0:04:33 > 0:04:36She got really panicked and that is just cooking a poached egg!
0:04:36 > 0:04:38We've got a lot of work to do to get her calm
0:04:38 > 0:04:41to cook a meal for a whole hen party.
0:04:43 > 0:04:46I'm thinking a buffet menu is the way forward for Bryony.
0:04:46 > 0:04:49Canape recipes can be quite a challenge
0:04:49 > 0:04:53because you've got to pack lots of flavour into very small bites.
0:04:55 > 0:04:58So, I've chosen a combination of dishes that might be petite,
0:04:58 > 0:05:01but are guaranteed to leave a lasting impression.
0:05:03 > 0:05:06Some bite-size Asian-inspired salads.
0:05:07 > 0:05:10My fancy feta and pomegranate bites.
0:05:10 > 0:05:15A posh take on the humble sausage roll.
0:05:15 > 0:05:17And to finish off the evening,
0:05:17 > 0:05:18some truly divine sweet treats.
0:05:23 > 0:05:26My first task is to get Bryony understanding flavours.
0:05:29 > 0:05:30So, I've chosen two canapes
0:05:30 > 0:05:33that are packed full of bold, fresh ingredients.
0:05:35 > 0:05:39Cucumber bites and larb gai, or Thai chicken lettuce cups.
0:05:40 > 0:05:43We've got all the different balance of flavours here.
0:05:43 > 0:05:45We've got the sweet, the salty, the sour and the heat
0:05:45 > 0:05:49and it's just about getting that perfect balance
0:05:49 > 0:05:50that's right for you.
0:05:57 > 0:06:01Right girls, we've recovered from the poached egg,
0:06:01 > 0:06:03so I've got two dishes to make today
0:06:03 > 0:06:06- and I'm going to get started with you.- WHAT?- OK.
0:06:08 > 0:06:11Mum, Carrie, has also never learnt to cook,
0:06:11 > 0:06:14so I'm drafting her in to help, too!
0:06:14 > 0:06:16Starting off with this simple, no-cook canape -
0:06:16 > 0:06:19feta and cucumber bites with pomegranate.
0:06:19 > 0:06:23- We need to scoop out the middle. - Just to make a cup of it.
0:06:23 > 0:06:27- Yes, make a cup. - Don't go right through.- OK.
0:06:27 > 0:06:30- And with you, we're going to make these lettuce cups.- OK.
0:06:30 > 0:06:34- They're called larb gai and it's a Thai dish.- Mm-hm.
0:06:34 > 0:06:36'We're mincing chicken breasts here.'
0:06:39 > 0:06:44- And we need a pan with a bit of oil in.- OK.- Over a fairly high heat.
0:06:44 > 0:06:48What we want to do is fry this chicken off.
0:06:48 > 0:06:49Oopsie.
0:06:49 > 0:06:53And we want to squidge it down, so it's like in a single layer.
0:06:53 > 0:06:56- Keep going with all of it, yeah? - Yeah, all of it in.
0:06:56 > 0:06:58So, how am I going to know it's done?
0:06:58 > 0:07:01- You'll know it's done cos it'll go from pink to white.- OK, right.
0:07:01 > 0:07:05- See, that bit's going white already? - Yeah, all of it like that?
0:07:05 > 0:07:08- All of it like that. But then, let it sit for a while, as well.- OK.
0:07:08 > 0:07:11- Cos the temptation is to keep stirring.- Yeah.- Stir, stir, stir.
0:07:11 > 0:07:13Salt and pepper in there for seasoning.
0:07:13 > 0:07:15- I'm going to help your mum. - All right.
0:07:15 > 0:07:18- Have you used a feta before?- No.
0:07:18 > 0:07:19Pop that in there.
0:07:19 > 0:07:23We're going to mash it up and add some dill to it.
0:07:23 > 0:07:25'Using super fresh herbs like dill
0:07:25 > 0:07:28'is a great way to balance the salty feta.'
0:07:29 > 0:07:32- Bryony?- Yeah.- Can you just leave that for a second.
0:07:32 > 0:07:36Taste this feta, it's a very salty cheese.
0:07:36 > 0:07:40But we're looking to see if you can taste the dill yet.
0:07:41 > 0:07:43Taste the dill.
0:07:43 > 0:07:46- Tastes of cheese, doesn't it? - Mm, I think more can go in.
0:07:46 > 0:07:49- How are you two doing? - Beautifully, we put it all in.
0:07:49 > 0:07:51- You went for it. - Yeah.- Mm, we went for it.
0:07:51 > 0:07:54'Fruit and cheese is a classic combination.
0:07:54 > 0:07:58'These red pomegranate seeds are perfect.'
0:07:58 > 0:08:00So, talk to me about Katie.
0:08:00 > 0:08:03Katie, she's my best friend since growing up,
0:08:03 > 0:08:07since we were babies and we've just been friends for life.
0:08:07 > 0:08:09We went to the same primary school together,
0:08:09 > 0:08:12we've lived together, worked together and now,
0:08:12 > 0:08:14she's about to get married
0:08:14 > 0:08:17and I'm going to try and do her hen-do dinner party.
0:08:17 > 0:08:19She's really like a second daughter to me.
0:08:19 > 0:08:21- Really, that's lovely. - She's a lovely girl.
0:08:21 > 0:08:24I'm very, very fond of Katie.
0:08:24 > 0:08:28I think you can do it a little bit more neatly.
0:08:28 > 0:08:30No, don't squish! We want a mound.
0:08:30 > 0:08:34Right, Bryony, let's leave Mum to do her bits and pieces.
0:08:34 > 0:08:38- Back to Bryony's larb gai. - How should I chop this?
0:08:38 > 0:08:41- Do you know how to chop ginger?- No.
0:08:41 > 0:08:42- Do you want to have a go?- Yeah.
0:08:42 > 0:08:44We need about that much,
0:08:44 > 0:08:47and then you just need to peel off the skin,
0:08:47 > 0:08:49so you can use a peeler or a knife.
0:08:51 > 0:08:55'Using fresh ginger will bring a gentle sweet heat.'
0:09:06 > 0:09:08'The salad is an assembly job from here,
0:09:08 > 0:09:12'bringing together all of the ingredients with the chicken.'
0:09:12 > 0:09:15- First, put the spring onions in.- OK.
0:09:15 > 0:09:17I was explaining to Bryony
0:09:17 > 0:09:19how I like to use the white and the green bit.
0:09:19 > 0:09:23But not too much, cos the darker green bit's quite bitter.
0:09:23 > 0:09:26- Right.- Right, simple, simple, simple.- Yes.
0:09:26 > 0:09:27And cucumber.
0:09:29 > 0:09:32- The cucumber adds a really nice freshness to this.- Right.
0:09:32 > 0:09:36'For some heat in goes the ginger and the chilli.
0:09:36 > 0:09:37'Chicken has a mild taste,
0:09:37 > 0:09:41'so is always happy in the company of strong flavours like these.'
0:09:42 > 0:09:45Just a tiny bit at first, cos you can always add,
0:09:45 > 0:09:46but you can't take away.
0:09:48 > 0:09:49OK.
0:09:55 > 0:09:58This is something I have never done, taste as I go along.
0:09:58 > 0:10:01We just bung it in and go on to the next thing.
0:10:01 > 0:10:04I want you to make it taste the way you want it to taste.
0:10:04 > 0:10:07- You make it how you want it to taste.- A bit more cucumber in,
0:10:07 > 0:10:09but I don't think it needs any more heat stuff.
0:10:09 > 0:10:12'Fish sauce adds a salty kick to the salad.'
0:10:12 > 0:10:14In as well.
0:10:16 > 0:10:22- A little pinch of sugar.- Oh, sugar? - Yeah. For some sweetness.
0:10:22 > 0:10:25Everything's quite sharp, isn't it? Mm.
0:10:25 > 0:10:29- I'm going to present you with your larb gai.- Larb gai.- Larb gai there.
0:10:29 > 0:10:32- Thank you very much.- And I've got mine.
0:10:32 > 0:10:36- Mm, mm, mm, that is yummy.- Mm.
0:10:36 > 0:10:40- Mm, this is good. - What do you think of the flavours?
0:10:40 > 0:10:42Mm, flavours are really good, I really like it.
0:10:44 > 0:10:46- These look lovely.- Mm.
0:10:51 > 0:10:54- That's nice. I'm going to have another one.- They're good.
0:10:54 > 0:10:56I reckon I could make this.
0:10:56 > 0:10:59- I reckon I could do this. - I could do this.
0:10:59 > 0:11:01- You did do it, Mum.- You did do it!
0:11:01 > 0:11:03When I was making the larb gai, the Thai salad, with them,
0:11:03 > 0:11:06we were adding bits and building
0:11:06 > 0:11:09and really getting the flavours nice and fresh.
0:11:09 > 0:11:11I think they really started to see
0:11:11 > 0:11:15that there's more to food than just eating because you have to.
0:11:18 > 0:11:21Not every canape needs to be savoury.
0:11:21 > 0:11:22I've come up with a sweet version
0:11:22 > 0:11:25that is a perfect bite-size treat for any dinner party.
0:11:29 > 0:11:32These are a twist on the traditional fruit-filled, puff pastry version.
0:11:32 > 0:11:36My Napoleons are bite-size layers of chocolate and cream.
0:11:39 > 0:11:41Spread the melted chocolate thinly,
0:11:41 > 0:11:45then pop into the fridge to harden slightly.
0:11:45 > 0:11:47Cut into rectangles,
0:11:47 > 0:11:50then return to the fridge until completely firm.
0:11:52 > 0:11:55Now for the cream filling.
0:11:55 > 0:11:57This is basically like a thick custard
0:11:57 > 0:12:00with milk, egg yolks, sugar, flour and vanilla.
0:12:12 > 0:12:14Mix the sugar and egg yolk together,
0:12:14 > 0:12:17then add flour to thicken.
0:12:20 > 0:12:23The seeds of a vanilla pod add extra flavour.
0:12:27 > 0:12:30Pour half of the hot milk onto the egg yolk mixture.
0:12:30 > 0:12:34Do it bit by bit though, to prevent the egg from scrambling.
0:12:36 > 0:12:39Pour it back into the pan with the rest of the milk
0:12:39 > 0:12:43and whisk until it's the consistency of thick custard.
0:12:55 > 0:12:56Now to pipe.
0:12:58 > 0:12:59Try not to overfill the bag
0:12:59 > 0:13:02and use the back of a knife to work out any air bubbles.
0:13:04 > 0:13:07A lot of people think piping is just for the professionals,
0:13:07 > 0:13:09but it's actually quite simple.
0:13:12 > 0:13:14The secret is to hold the bag completely upright
0:13:14 > 0:13:17and keep the pressure constant by twisting the top.
0:13:27 > 0:13:31What better proof that great flavours can come in small packages?
0:13:52 > 0:13:56'My next recipe for Bryony is chorizo and lemon grass scrolls.
0:13:57 > 0:13:59'This is the perfect make-ahead food
0:13:59 > 0:14:01'and has a clever short cut
0:14:01 > 0:14:04'that I think the cheat in her is going to love.'
0:14:04 > 0:14:06Have you made scrolls before,
0:14:06 > 0:14:08or anything like that, with puff pastry?
0:14:08 > 0:14:11- No.- No, and do you like chorizo? - Love it.
0:14:11 > 0:14:14'If there's one ready-made ingredient to have,
0:14:14 > 0:14:15'it's puff pastry.'
0:14:15 > 0:14:17So, flour down first.
0:14:17 > 0:14:22'It's so versatile and can be used in sweet and savoury dishes.'
0:14:22 > 0:14:25And whilst that's going on, Carrie, lemon grass,
0:14:25 > 0:14:27- have you used lemon grass before? - No, never.- OK.
0:14:27 > 0:14:31- Is this lemon grass? - This is lemon grass.
0:14:31 > 0:14:34It's got a wonderful citrus taste and it's quite woody.
0:14:34 > 0:14:36But in the centre, in the very centre,
0:14:36 > 0:14:39it's nice and soft and that's what you want.
0:14:39 > 0:14:42- And then chop that up really fine as well. Why don't you do that one?- OK.
0:14:42 > 0:14:46- And whilst your mum's doing that, we can just lay the chorizo over.- OK.
0:14:46 > 0:14:50I use chorizo a lot cos it's just so super tasty and spicy.
0:14:50 > 0:14:52- All the way across? - All the way across.
0:14:52 > 0:14:55'Using chorizo and lemon grass changes what could be
0:14:55 > 0:14:58'an everyday sausage roll into something really special.'
0:15:00 > 0:15:02And then we just roll.
0:15:03 > 0:15:07'And a simple scroll is all it takes to get a pretty swirl effect.'
0:15:07 > 0:15:11- Now, this has got to go in the fridge to firm up...- Right.
0:15:11 > 0:15:12..for about half an hour.
0:15:15 > 0:15:17Aren't they pretty?
0:15:18 > 0:15:21'Egg wash will give the scrolls that shiny golden brown finish.'
0:15:26 > 0:15:29'20 minutes in the oven is all it takes.'
0:15:32 > 0:15:35They are ready to go.
0:15:35 > 0:15:40- Nice and crisp, golden brown and crunchy.- Mm.- Oh.- Smells great.
0:15:40 > 0:15:43And yeah, for your friend, the one that's vegetarian,
0:15:43 > 0:15:44get some vegetarian cheese
0:15:44 > 0:15:47or sun-dried tomatoes or pesto or whatever.
0:15:47 > 0:15:49- Shall we?- Yeah.- Oh, yes. - Watch your fingers.
0:15:52 > 0:15:55They're hot.
0:15:55 > 0:15:57- Mm.- Yummy.
0:15:58 > 0:16:01- Mm, tasty.- Mm.- Perfect. - What do you think?- Spot-on.
0:16:01 > 0:16:04- I think they taste brilliant. - And they're so simple.
0:16:13 > 0:16:16Bryony's starting to realise cooking can be a lot easier
0:16:16 > 0:16:20than she thinks, so now it's time to get creative.
0:16:22 > 0:16:27We're on our way to a top London cocktail club to meet mixologist JJ.
0:16:29 > 0:16:31- Hi, JJ.- Hi, how are you guys? - Meet each other.
0:16:31 > 0:16:33- Good, nice to meet you. - Welcome.- Thanks.
0:16:33 > 0:16:36'I'm getting Bryony to play around with even more flavours
0:16:36 > 0:16:39'by making a unique cocktail that she can serve at the
0:16:39 > 0:16:41'hen party for best friend, Katie.'
0:16:41 > 0:16:44- And we've been learning about flavours.- We have.
0:16:44 > 0:16:46What's her favourite flavour? Do you know?
0:16:46 > 0:16:48Um, she's got quite a sweet tooth,
0:16:48 > 0:16:50so she likes most like fruity things.
0:16:50 > 0:16:52Start pulling out ingredients, and JJ,
0:16:52 > 0:16:55I hope you can help us make something special.
0:16:55 > 0:16:57- I'll do my best. - Help me not get it too wrong here.
0:16:57 > 0:16:59OK, so what would you like to start with?
0:16:59 > 0:17:00OK, let's go with a bit of lime
0:17:00 > 0:17:02to start with and a bit of coconut water.
0:17:02 > 0:17:04Coconut and lime, good flavour combo.
0:17:04 > 0:17:06Did you want to put some grapes in?
0:17:06 > 0:17:08Would that work?
0:17:08 > 0:17:12They've got that bit of acidity, so if you've only got three limes,
0:17:12 > 0:17:14then they might bring that up a bit for you.
0:17:14 > 0:17:15I've put them in already.
0:17:15 > 0:17:18Obviously, I needed to check I like them, yeah.
0:17:18 > 0:17:21Put your body weight behind it and press that juice out for me.
0:17:22 > 0:17:24Give that a taste.
0:17:25 > 0:17:26What do you think?
0:17:28 > 0:17:30A little bit more sweetness for me, I think.
0:17:30 > 0:17:32I'll tell you what I think would work well,
0:17:32 > 0:17:35just to give it a bit more richness and sweeten it at the same time.
0:17:35 > 0:17:38A touch of honey, I think would be perfect in this drink.
0:17:41 > 0:17:43Just a squeeze, that should be enough to get you started.
0:17:43 > 0:17:48- Ready for some ice?- Right. Fill it up with ice, yeah?
0:17:51 > 0:17:55- And then shake it, yeah? Right.- So, top and bottom.
0:17:55 > 0:17:59Speed it up, speed it up, speed it up.
0:17:59 > 0:18:02We're there, so it looks great.
0:18:02 > 0:18:03Oh.
0:18:06 > 0:18:08- Love the colour on that.- Yeah.
0:18:09 > 0:18:11Taste away, and what do you think?
0:18:12 > 0:18:15Mm, that's nice... Oh, wait, we haven't put any alcohol in it!
0:18:15 > 0:18:18- Are you going to put some vodka in it?- Yeah.- You know what.
0:18:18 > 0:18:21- That's nice, it's fresh.- Just like that it's really refreshing.
0:18:21 > 0:18:23- Yeah. Can I try it? - You want to try it.
0:18:23 > 0:18:27It's like it almost doesn't actually need the alcohol.
0:18:27 > 0:18:28I love it like that.
0:18:28 > 0:18:30It's your cocktail for Katie but you could serve this.
0:18:30 > 0:18:33It's really well balanced. I really like it.
0:18:33 > 0:18:35Just if you can get the sweet-and-sour balance,
0:18:35 > 0:18:39a bit of dryness, maybe, with some vodka next time, but I like it.
0:18:42 > 0:18:45Bryony's told me she really wants to impress Katie
0:18:45 > 0:18:48with a sweet treat to end the evening.
0:18:48 > 0:18:50So, I wanted to come up with a dessert
0:18:50 > 0:18:52that looked really, really professional
0:18:52 > 0:18:54but was super easy for her to do.
0:18:58 > 0:19:03New to baking or not, this is a fool-proof easy meringue recipe.
0:19:03 > 0:19:04Master this, and never again
0:19:04 > 0:19:07will you need to reach for the shop-bought version.
0:19:10 > 0:19:13Now, these are slightly different meringues,
0:19:13 > 0:19:16because I'm going to put some desiccated toasted coconut
0:19:16 > 0:19:19inside them, so something a bit different.
0:19:19 > 0:19:23Toasting really brings out the flavour of the coconut
0:19:23 > 0:19:26and it also just softens the sweetness.
0:19:30 > 0:19:34So, what I do first is put the caster sugar in,
0:19:34 > 0:19:37which is totally backwards probably if you're used to making meringues.
0:19:37 > 0:19:44200 grams of caster sugar and that goes in, all of it.
0:19:44 > 0:19:46Four egg whites, but with this,
0:19:46 > 0:19:49you just put one egg white in first and then whisk it up.
0:19:54 > 0:19:57I learnt this recipe by accident because I put some sugar in first
0:19:57 > 0:20:00and some egg whites and I thought, "Oh!"
0:20:00 > 0:20:02Cos normally, you whisk up your egg whites
0:20:02 > 0:20:05and gradually add the sugar and I found out that it worked.
0:20:05 > 0:20:07It gave me really stiff, shiny, white meringues.
0:20:07 > 0:20:11So, I was sold and I've made it like that ever since.
0:20:11 > 0:20:13The coconut's going nice and toasty.
0:20:13 > 0:20:15Keep an eye on it cos it does burn very, very quickly.
0:20:15 > 0:20:18Here's me rabbiting on and it's nearly burning.
0:20:20 > 0:20:22That's one egg in there.
0:20:22 > 0:20:24Then you put another egg in.
0:20:24 > 0:20:26The beauty of doing it this way
0:20:26 > 0:20:29is if the phone rings or something happens
0:20:29 > 0:20:33and it's still whisking, you can't over-whisk it,
0:20:33 > 0:20:36which suits me just fine.
0:20:49 > 0:20:51See if this is ready yet.
0:20:53 > 0:20:57So, you want a really stiff shiny meringue.
0:21:03 > 0:21:05That is perfect.
0:21:07 > 0:21:11The coconut in these meringues brings texture and flavour.
0:21:11 > 0:21:15But you can experiment with mini chocolate chips or chopped nuts.
0:21:17 > 0:21:20So, this beautiful stiff and shiny meringue
0:21:20 > 0:21:23with little bits of toasted coconut in.
0:21:23 > 0:21:25Tasty. And then just pipe.
0:21:33 > 0:21:35OK, that's the first tray ready for the oven.
0:21:38 > 0:21:41Now the meringues are in the oven, it's an assembly job from here.
0:21:43 > 0:21:44My smooth ginger cream
0:21:44 > 0:21:47is the perfect filling for these coconut kisses.
0:21:57 > 0:21:59Stem ginger is packed full of flavour.
0:21:59 > 0:22:03It's preserved in syrup, giving this cream a sweet, fiery hit.
0:22:06 > 0:22:10Mix the cream, sugar and ginger and put in the fridge.
0:22:12 > 0:22:15And they look really pretty, they're perfectly baked,
0:22:15 > 0:22:20all crisp on the outside and a little bit mallow-y on the inside.
0:22:23 > 0:22:26Time to sandwich the meringue kisses together
0:22:26 > 0:22:28with a couple of blobs of the ginger cream,
0:22:28 > 0:22:31finished off with a juicy strawberry slice.
0:22:36 > 0:22:38So, these are cute little mouthfuls of meringue,
0:22:38 > 0:22:40just packed full of flavour
0:22:40 > 0:22:43and I really hope that Bryony and her hens enjoy them.
0:22:46 > 0:22:49For anyone who thinks making a meringue is complicated,
0:22:49 > 0:22:51this recipe may make you think again.
0:22:59 > 0:23:02Bryony's big day has arrived.
0:23:02 > 0:23:05When I first met her she struggled to cook me a poached egg
0:23:05 > 0:23:09but over the last three weeks, she's been practising like mad
0:23:09 > 0:23:13and now comes the real test, her best friend's hen-do.
0:23:13 > 0:23:15To keep it a secret from the bride-to-be, Katie,
0:23:15 > 0:23:18Bryony will be hosting the party with me.
0:23:18 > 0:23:20But I'm just here for moral support.
0:23:23 > 0:23:25Do you think that, before we met,
0:23:25 > 0:23:28you'd be making your own meringues...
0:23:28 > 0:23:30- No, with a piping bag! - ..for your friend's hen party?
0:23:30 > 0:23:33- With a piping bag. - With toasted coconut in! No.
0:23:34 > 0:23:37Bryony's father would be so proud of her.
0:23:37 > 0:23:39He was a very good cook
0:23:39 > 0:23:42and he loved it and he'd be so thrilled.
0:23:42 > 0:23:45And do you think they're going to be completely astounded
0:23:45 > 0:23:48when they realise that Bryony has actually made this herself
0:23:48 > 0:23:50and even if they rummage through the bins,
0:23:50 > 0:23:53they're not going to find any packets from the supermarket.
0:23:53 > 0:23:55No, in fact, Lorraine, I think we need to keep that bowl
0:23:55 > 0:23:57and this piping bag as evidence
0:23:57 > 0:24:01that I've actually piped these by hand for them.
0:24:01 > 0:24:03And how many people are coming tonight?
0:24:03 > 0:24:07Six girls and they're well aware of my cooking skills,
0:24:07 > 0:24:11so I think they're going to be fairly surprised.
0:24:11 > 0:24:12Right, how are we doing?
0:24:12 > 0:24:15OK, so the chicken's there, we've got most of the rest of it cut up,
0:24:15 > 0:24:19so now we need two limes juiced, please.
0:24:19 > 0:24:22- OK. Are you happy with the amount you've got on there?- Yes.- Yeah.
0:24:25 > 0:24:29- At home, it was your dad that used to do all the cooking.- Yeah, yeah.
0:24:29 > 0:24:32What do you think he'd say, seeing you two girls cooking away now?
0:24:32 > 0:24:33He wouldn't believe it, would he?
0:24:33 > 0:24:37- Do you think he'd be proud? - Yeah.- He'd be very proud.
0:24:44 > 0:24:46How are you feeling at this precise moment in time?
0:24:46 > 0:24:50- I'm nervous, she's nearly here! - Give me a rundown.- A rundown.
0:24:50 > 0:24:52- How long have we got? - Not long, just not long.
0:24:52 > 0:24:54- Let's not go into exact detail. - OK, spoons.
0:24:54 > 0:24:56Just do it as fast as you can.
0:24:56 > 0:24:57Am I doing this right?
0:24:57 > 0:24:59I'm panicking. This is like when I did the egg.
0:24:59 > 0:25:01Just have a breath. Take a breath.
0:25:01 > 0:25:03How much lime juice do you want, Bryony?
0:25:03 > 0:25:05Two, oh, two limes.
0:25:05 > 0:25:07It's really important you get it right, Bryony,
0:25:07 > 0:25:10- it's a special night for Katie. - I know it's important, Mum!
0:25:10 > 0:25:14Oh, God, was that the door? Oh, God...
0:25:14 > 0:25:15- Any moment now.- Oh, no!
0:25:15 > 0:25:19- How are you feeling, Bryony? - Nervous.
0:25:19 > 0:25:22I can see them, here they come.
0:25:24 > 0:25:26Hello!
0:25:26 > 0:25:30ALL SQUEAL
0:25:30 > 0:25:33ALL LAUGH
0:25:33 > 0:25:35Katie.
0:25:40 > 0:25:42Hello.
0:25:42 > 0:25:44Hello! Hi, this is strange.
0:25:44 > 0:25:46Surprise!
0:25:46 > 0:25:48ALL LAUGH
0:25:48 > 0:25:53- Katie, this is your surprise hen-do dinner party.- Speechless.
0:25:53 > 0:25:54ALL LAUGH
0:25:54 > 0:25:59- I know you know my cooking skills from living together.- That is true.
0:25:59 > 0:26:02And so, I have been in training with Lorraine
0:26:02 > 0:26:05and with my mum and today, I've cooked you
0:26:05 > 0:26:08a special unique dinner party, from scratch, today.
0:26:08 > 0:26:12- It's all for you and you're my oldest best friend.- Oh, my God!
0:26:12 > 0:26:14Sorry.
0:26:14 > 0:26:16Hugs together!
0:26:16 > 0:26:20THEY MURMUR, GIRLS AWW AND CLAP
0:26:20 > 0:26:24Wow, well, I'm already impressed.
0:26:24 > 0:26:25Cheers.
0:26:27 > 0:26:30Right, girls, well, if you'd like to come over here to the table.
0:26:30 > 0:26:32I will try it.
0:26:32 > 0:26:36I genuinely can't believe that, Bryony, you've created all this.
0:26:36 > 0:26:39Like how is that possible, you know?
0:26:39 > 0:26:43'Now for Bryony to showcase her stunning canapes.
0:26:43 > 0:26:46'The creamy feta and cucumber bites.
0:26:46 > 0:26:48'Crispy chorizo and lemon grass scrolls
0:26:48 > 0:26:51'and the Thai salad cups, larb gai.'
0:26:51 > 0:26:52Mm.
0:26:53 > 0:26:56Very good, Bryony, I have to say.
0:26:56 > 0:27:00It's really rewarding to see how far Bryony and Carrie have come.
0:27:00 > 0:27:04You know, Bryony cooked me that poached egg
0:27:04 > 0:27:06and it was a bit of a disaster.
0:27:06 > 0:27:09And now, she's put on this hen party for her friends
0:27:09 > 0:27:13and I'm actually really proud of her. I think it's awesome.
0:27:16 > 0:27:19It's so good, I'm thinking you haven't made it.
0:27:19 > 0:27:21Well, I have.
0:27:21 > 0:27:24But you do realise you've now dug a big hole for yourself.
0:27:24 > 0:27:27- I have. I might have done, have I? - You've set the bar.
0:27:27 > 0:27:32- Well, you are now going to have to cook more.- Yeah.- It's just amazing.
0:27:32 > 0:27:36- I mean, I was so shocked. - You were, weren't you?
0:27:36 > 0:27:37"Really, what's going on?"
0:27:37 > 0:27:40Really, what's going on and I really can't believe
0:27:40 > 0:27:42she's managed to do this for me, that she's just...
0:27:42 > 0:27:43It's all for you, Kate.
0:27:51 > 0:27:54- It's nice, isn't it? - Definitely.- Mm.
0:27:56 > 0:27:57Do you want coconut kisses?
0:27:57 > 0:28:00ALL GIGGLE
0:28:00 > 0:28:02I would just like to say, thank you to Lorraine,
0:28:02 > 0:28:05because she has really genuinely shown me how easy it is
0:28:05 > 0:28:09to cook some really beautiful, lovely, tasty things
0:28:09 > 0:28:11that aren't that difficult at all
0:28:11 > 0:28:12and she's given me a lot of confidence.
0:28:12 > 0:28:15She's definitely given my mum a lot of confidence.
0:28:15 > 0:28:17It's definitely gone a lot further than just tonight,
0:28:17 > 0:28:19and just what we've done for the girls,
0:28:19 > 0:28:21and I think, yeah, this experience
0:28:21 > 0:28:23is really going to extend out for us into...
0:28:23 > 0:28:25Well, yeah, for both of us,
0:28:25 > 0:28:28for the rest of our lives, I think.
0:28:28 > 0:28:31- Cheers.- To Katie!- Happy engagement!
0:28:31 > 0:28:33Thank you, Bryony!
0:28:33 > 0:28:35ALL LAUGH
0:28:36 > 0:28:40Since filming, Bryony has continued to perfect her canapes,
0:28:40 > 0:28:43and she's also been experimenting in cooking new dishes, too,
0:28:43 > 0:28:48including this chicken salad with a ginger, lime and soy sauce dressing.