0:00:02 > 0:00:04I'm Lorraine Pascale.
0:00:04 > 0:00:06I'm always hearing from people who tell me
0:00:06 > 0:00:08they would love to be better cooks,
0:00:08 > 0:00:10but they don't know where to start.
0:00:10 > 0:00:11So 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 > 0:00:19- Have you made a dressing for a salad before?- No.
0:00:19 > 0:00:21I didn't start cooking until my thirties,
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 > 0:00:33it's never too late to learn.
0:00:33 > 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 > 0:00:48- Hello!- Hello! - WHOOPING
0:00:48 > 0:00:49Hello!
0:00:49 > 0:00:53- Lorraine's not cooking tonight. I am.- No!- No!
0:00:53 > 0:00:56I'll be creating dishes that anyone can cook,
0:00:56 > 0:01:00from simple family suppers to unbelievably easy party pieces.
0:01:00 > 0:01:03All it takes is a bit of enthusiasm...
0:01:03 > 0:01:05- Mmm, that is yummy.- Mmm.
0:01:05 > 0:01:06..and some confidence.
0:01:06 > 0:01:09- Well done, Mummy. - Thank you, darling.
0:01:09 > 0:01:11- See, we're cooking. This is cooking.- Yes.
0:01:17 > 0:01:20I'm on my way to meet Sally Mack, a PA from Hertfordshire.
0:01:22 > 0:01:25At the age of 51, Sally still lacks the confidence
0:01:25 > 0:01:29to cook for anyone other than herself, even her own family.
0:01:29 > 0:01:33I really want to cook a meal for my three foodie sisters and my father.
0:01:33 > 0:01:37He's going to be 83 this year and, in his words,
0:01:37 > 0:01:40if I don't do it now, I may never get the opportunity.
0:01:40 > 0:01:44So please can you give me some help, just to make this happen?
0:01:44 > 0:01:47'I'm meeting Sally at her local tea rooms
0:01:47 > 0:01:50'to find out what's been holding her back in the kitchen.'
0:01:53 > 0:01:56So Sally, you don't think you're a very good cook?
0:01:56 > 0:01:59I kind of know I'm not a very good cook.
0:01:59 > 0:02:01So why have you decided
0:02:01 > 0:02:06to confront this confidence in the kitchen issue, now?
0:02:06 > 0:02:08I had a 50th birthday bucket list
0:02:08 > 0:02:11and one of them was to cook for my family,
0:02:11 > 0:02:13particularly for my dad.
0:02:13 > 0:02:15Well, Sally's never really been a cook,
0:02:15 > 0:02:17as far as the family have been concerned.
0:02:17 > 0:02:20No, I don't think Sally has ever cooked for us.
0:02:20 > 0:02:22No, I don't think Sally's ever cooked for us.
0:02:22 > 0:02:25Since two of Sally's sisters trained at catering college,
0:02:25 > 0:02:28it's been all too easy for her to take a back seat.
0:02:28 > 0:02:30When it comes to family parties,
0:02:30 > 0:02:32nobody includes her in the list
0:02:32 > 0:02:35of who's going to do what for the party.
0:02:35 > 0:02:39- If we do our annual Christmas event, Sally brings soft drinks.- She does.
0:02:39 > 0:02:42- And then goes and plays with the children.- Watches Doctor Who.
0:02:42 > 0:02:44But with confidence...
0:02:44 > 0:02:47- Yes.- You know, when you know how to cook the meal,
0:02:47 > 0:02:49then everything else just flows.
0:02:49 > 0:02:51It sounds really good when you say that.
0:02:51 > 0:02:52THEY LAUGH
0:02:52 > 0:02:56What sort of meal would you ideally like to cook for your family?
0:02:56 > 0:03:00- Um, I'd really like to cook a Chinese meal.- Mm-hm.
0:03:00 > 0:03:04Because my father's heritage is China.
0:03:04 > 0:03:07It would just, I think specially at this time in his life,
0:03:07 > 0:03:09I think it would be really nice just to
0:03:09 > 0:03:11- bring back memories of his childhood.- Yeah.
0:03:11 > 0:03:16I'm getting older and she might not have another chance another time.
0:03:16 > 0:03:17HE LAUGHS
0:03:19 > 0:03:22'I can see it would really mean the world to Sally
0:03:22 > 0:03:23'to cook for her dad and sisters,
0:03:23 > 0:03:26'so I'm going to design a three-course Chinese meal
0:03:26 > 0:03:29'to help her realise her dream.'
0:03:29 > 0:03:32I've got one day in the kitchen with Sally to teach her
0:03:32 > 0:03:34all the skills she needs to pull it off.
0:03:34 > 0:03:37She's then got three weeks to practise before the big day.
0:03:37 > 0:03:40'But before I can create the right menu for her,
0:03:40 > 0:03:43'I need to see where we're starting from.'
0:03:43 > 0:03:45So Sally, I'd like you to cook for me.
0:03:45 > 0:03:49See, my anxiety level has just gone way through the roof.
0:03:49 > 0:03:50LORRAINE LAUGHS Right.
0:03:50 > 0:03:53'I'm giving Sally carte blanche to see what she comes up with.'
0:03:53 > 0:03:55You said your anxiety's rising.
0:03:55 > 0:03:58My anxiety level has just shot through the roof.
0:03:58 > 0:04:02- Sweaty palms, panic.- Um... - Cook, just relax.
0:04:02 > 0:04:06I'm not here to, sort of judge, I'm here to help
0:04:06 > 0:04:08and see where the gaps are and how we can
0:04:08 > 0:04:10hopefully improve your cooking.
0:04:10 > 0:04:13So, er...
0:04:13 > 0:04:15- ..tomatoes. - OK.- Always a good start.
0:04:15 > 0:04:21- I've got some tuna. Oh, oh, yeah. - Yeah.- Tuna.
0:04:21 > 0:04:22- Some pasta.- Yeah.
0:04:22 > 0:04:25That would be quick and simple, wouldn't it?
0:04:25 > 0:04:27Seems like it.
0:04:27 > 0:04:30This is part of it, see, I'm rubbish at multi-tasking.
0:04:30 > 0:04:33I want to talk to you and I want to cook at the same time.
0:04:35 > 0:04:39- I can see the fear in your eyes already.- No fear.
0:04:39 > 0:04:42So is this the kind of thing that you would cook for yourself?
0:04:42 > 0:04:46I would cook this for myself, but following a recipe.
0:04:46 > 0:04:49It's about freestyling, isn't it, and adding your own spin on things?
0:04:49 > 0:04:52Yeah, but I'm anxious that if I do that for someone else,
0:04:52 > 0:04:55they'll think "What on earth is in this?"
0:04:55 > 0:04:57So do we have a name for this dish?
0:04:57 > 0:05:01Um, it'll be something like Pasta In A Panic.
0:05:01 > 0:05:03THEY LAUGH
0:05:06 > 0:05:09Sally clearly finds multi-tasking stressful.
0:05:09 > 0:05:12She's forgotten two fundamental rules when cooking,
0:05:12 > 0:05:14to taste and season her food.
0:05:15 > 0:05:18So I'll just try the pasta first.
0:05:21 > 0:05:22Well, you've almost swallowed it.
0:05:26 > 0:05:30Very al dente. At least it's not overcooked.
0:05:30 > 0:05:33Watching her cook, I can see that she moves around the kitchen
0:05:33 > 0:05:38really well, she kind of understands the basic flavour combinations.
0:05:38 > 0:05:41But what Sally really needs is some simple techniques that will
0:05:41 > 0:05:43help her not to panic in the kitchen.
0:05:51 > 0:05:55Like Sally, many people are held back by the fear
0:05:55 > 0:05:56that no-one else will like their food.
0:05:56 > 0:05:59I need a menu that will give even a complete novice
0:05:59 > 0:06:01the confidence to have a go.
0:06:02 > 0:06:04So I've designed a Chinese meal
0:06:04 > 0:06:07perfect for anyone's first dinner party.
0:06:08 > 0:06:12A simple starter that teaches the vital rule of all cooking...
0:06:12 > 0:06:13Tasting as you go along.
0:06:14 > 0:06:18A classic main course that's all about timing.
0:06:18 > 0:06:20And a showstopper dessert that tastes every bit
0:06:20 > 0:06:22as good as it looks.
0:06:31 > 0:06:34My first task is to show Sally that cooking doesn't have to be
0:06:34 > 0:06:36an exact science.
0:06:36 > 0:06:39Many people lack the confidence to just throw ingredients together,
0:06:39 > 0:06:41so I've chosen a recipe to show that cooking is
0:06:41 > 0:06:44all about trusting your own taste buds.
0:06:45 > 0:06:48Pork loin ribs, with a sweet and sour glaze.
0:06:48 > 0:06:53I want to share a simple way to create classic Chinese flavours.
0:06:53 > 0:06:57And I'll show how to balance sweet and sour to suit your own taste.
0:06:58 > 0:07:00Beautiful, beautiful smell.
0:07:03 > 0:07:06I do have a recipe, but what I really want to try
0:07:06 > 0:07:10and bring out of you is to learn to trust your instincts
0:07:10 > 0:07:14and the best way to do that is by tasting the food as you go along.
0:07:14 > 0:07:17For this starter, I'm getting Sally to use loin ribs
0:07:17 > 0:07:21instead of spare ribs, as they are quicker to cook.
0:07:21 > 0:07:24I'm introducing Sally to a secret ingredient
0:07:24 > 0:07:28that's used in lots of Chinese cooking, five spice.
0:07:28 > 0:07:32- Go for it, sprinkle it over. - Can I put too much on?
0:07:32 > 0:07:34You stop when you think you should stop.
0:07:36 > 0:07:39And then I'm going to get a bit of salt as well.
0:07:39 > 0:07:42- A couple of pinches.- And how...? Is a pinch literally a pinch?
0:07:42 > 0:07:46- Yeah, what you can pick up with your forefinger.- OK.
0:07:48 > 0:07:51Rub it with your hands. Just rub it into the meat.
0:07:51 > 0:07:54And then pop it in the oven for about 20, 25 minutes.
0:07:54 > 0:07:56And that's stage one.
0:07:56 > 0:07:59- So, how was that so far? - That was, that was fine.
0:07:59 > 0:08:02- Yeah?- Because that didn't feel like cooking.
0:08:02 > 0:08:05OK, what's cooking to you, then, does it have to be complex?
0:08:05 > 0:08:09It's pots and pans and, you know, things on the boil
0:08:09 > 0:08:15- and juggling and...so that... - So it's chaos.- Organised chaos.
0:08:15 > 0:08:16I want to teach Sally
0:08:16 > 0:08:19a straightforward sweet and sour glaze.
0:08:19 > 0:08:22This is where her taste buds will come into play.
0:08:22 > 0:08:25- We need some ketchup. - I was about to get a measure.
0:08:25 > 0:08:30- I want you to do it without the measure.- So two, three.
0:08:30 > 0:08:32And then some honey. So we need one to three.
0:08:32 > 0:08:35So do you like your food quite sweet? This is sweet and sour ribs.
0:08:35 > 0:08:38Yeah, I like a couple, two. So, yeah. Two, three.
0:08:38 > 0:08:41- Yeah.- Yeah.- Excellent.
0:08:41 > 0:08:43Then a couple of glugs of soy sauce.
0:08:43 > 0:08:47And this is the salty element, obviously, the soy.
0:08:47 > 0:08:49And a splash of rice vinegar or balsamic.
0:08:51 > 0:08:55If you do freestyle it a little bit using the recipe as a base
0:08:55 > 0:08:58and it comes out, turns out well, then it gives you confidence to,
0:08:58 > 0:09:01"Actually, you know what? I can go this alone", as it were.
0:09:01 > 0:09:06- Yeah.- Sliced ginger will add heat and fragrance to the glaze.
0:09:06 > 0:09:08- All right, now the chilli. - Ah, yes.- All right.
0:09:08 > 0:09:11Now, I know you've got your lovely chillies over there,
0:09:11 > 0:09:13but we're going to use this one today.
0:09:13 > 0:09:15What I'm going to do is get you to try the chilli,
0:09:15 > 0:09:17so it's really important before you put the chilli in
0:09:17 > 0:09:19to know how hot it is.
0:09:22 > 0:09:25- Just tastes like a red pepper, doesn't it?- Yeah.
0:09:25 > 0:09:28So you put one of these in and there'll be no heat,
0:09:28 > 0:09:30- and we need the heat.- Yeah.
0:09:31 > 0:09:35This should be slightly more impressive on the heat factor scale.
0:09:35 > 0:09:38Chillies contain a substance called capsaicin.
0:09:38 > 0:09:40The more they have, the bigger the kick.
0:09:44 > 0:09:48- OK. Safe to say, they're substantially hotter.- Wow.
0:09:48 > 0:09:53- How much are we going, is it a whole chilli?- Let's put half of that in.
0:09:53 > 0:09:55Well, let's do it, let's try it.
0:09:55 > 0:09:58If you want to put the whole one in, you can do it too.
0:09:58 > 0:10:00Sally's learning that cooking doesn't have to prescriptive.
0:10:00 > 0:10:02There's often no right and wrong,
0:10:02 > 0:10:05it's about designing food to your own tastes.
0:10:05 > 0:10:08- No, that's good.- Yeah, are you happy with that?- For me, that's good.
0:10:08 > 0:10:11OK, perfect. If you pour half of that on there, all over it.
0:10:13 > 0:10:16The reason I put the glaze on now and not at the beginning
0:10:16 > 0:10:20is because the high sugar content in the honey would make it burn.
0:10:22 > 0:10:2525 more minutes, and it's ready to plate up.
0:10:28 > 0:10:31- What do you think about those?- The first impression is the smell.
0:10:31 > 0:10:35It smells gorgeous and it looks like you want to just get in there.
0:10:35 > 0:10:36They look so good.
0:10:36 > 0:10:40And for colour, some bright green spring onions and finely
0:10:40 > 0:10:44chopped red chillies, to make them look as good as they taste.
0:10:45 > 0:10:48It's really lovely and it's sweet and it's sticky
0:10:48 > 0:10:52and there's just that little bit of chilli kick,
0:10:52 > 0:10:57and actually, dare I say, this is like you'd get in a restaurant.
0:10:57 > 0:11:00- Oooh, and you made it all by yourself.- Yeah.
0:11:00 > 0:11:03I'm so chuffed by the way Sally embraced my starter,
0:11:03 > 0:11:07tasting and adjusting as she went along, but it is early days.
0:11:07 > 0:11:09We're only at the beginning of this long journey
0:11:09 > 0:11:12and she's been cooking in the kitchen just with me.
0:11:12 > 0:11:15When she cooks for her family, for all those people,
0:11:15 > 0:11:17it's going to be a whole other ball game.
0:11:17 > 0:11:20But cooking Chinese food really doesn't have to be daunting
0:11:20 > 0:11:23and I have another simple recipe to prove it.
0:11:24 > 0:11:27For anyone that's lacking confidence in the kitchen,
0:11:27 > 0:11:29I think this dish is a winner.
0:11:29 > 0:11:31Salt and pepper Sichuan prawns
0:11:31 > 0:11:34with a soy and chilli dipping sauce.
0:11:35 > 0:11:37I'm starting with the sauce.
0:11:39 > 0:11:41All you need for this is five tablespoons of mirin,
0:11:41 > 0:11:45a type of rice wine available in most supermarkets.
0:11:46 > 0:11:49Four teaspoons of dark soy sauce,
0:11:49 > 0:11:55one teaspoon of sugar and roughly chopped red and green chillies.
0:11:55 > 0:11:59Sauces like this are a great way to expand your cooking repertoire.
0:11:59 > 0:12:01Once you've cracked it, you can use it
0:12:01 > 0:12:05time and again as a dip or a marinade with fish, veg or meat.
0:12:07 > 0:12:10To give the prawns a real zing, just grind up some Sichuan pepper
0:12:10 > 0:12:13seeds, with some five spice and a pinch of salt.
0:12:15 > 0:12:17And work this into a powder.
0:12:19 > 0:12:23Toast the mix in a pan with no oil, over a medium heat.
0:12:29 > 0:12:32When the smell of spices fills the room, you know they're done.
0:12:34 > 0:12:37The prawns just need to be stir-fried in a splash of oil
0:12:37 > 0:12:39until they turn pink.
0:12:40 > 0:12:43Then sprinkle over the delicious spices.
0:12:44 > 0:12:47I like to add spring onions and a sprinkle of chilli.
0:12:49 > 0:12:52The beauty of this dish is that it's super quick to make...
0:12:54 > 0:12:58..and like my pork loin ribs, you really don't need to be that exact.
0:13:05 > 0:13:09Cooking a three-course dinner party in front of guests is enough
0:13:09 > 0:13:11to send some people into a panic.
0:13:11 > 0:13:14So I've come up with a classic Chinese dish that will help
0:13:14 > 0:13:17even first time cooks to feel in control.
0:13:17 > 0:13:19Chicken and cashew nut stir-fry.
0:13:21 > 0:13:25I'll use this recipe to teach Sally a fail-safe way to cook rice.
0:13:25 > 0:13:28I'll show her that preparing all the ingredients in advance will
0:13:28 > 0:13:31help her to stay calm on her big day.
0:13:31 > 0:13:33And I want to teach Sally one of the most important
0:13:33 > 0:13:36lessons in cooking...timing.
0:13:38 > 0:13:43So this is tasty, it's really, really easy,
0:13:43 > 0:13:47so now all I have to do is teach Sally to make it.
0:13:52 > 0:13:54I'm going to start off with the rice.
0:13:54 > 0:13:58So I'm going to put about 150 grams in here, approximately.
0:13:58 > 0:14:00- So I'm just eyeballing it. - So you pre...
0:14:00 > 0:14:01See, I'd be measuring it.
0:14:02 > 0:14:06There are many ways to cook rice but I'm showing Sally my favourite...
0:14:06 > 0:14:08The absorption method.
0:14:10 > 0:14:13Just use double the amount of water to rice, pop the lid on
0:14:13 > 0:14:17and simmer for 10-15 minutes, until all the water's been absorbed.
0:14:19 > 0:14:21Just enough time to prep the veg
0:14:21 > 0:14:24and I've got a few tips on how to keep that simple too.
0:14:25 > 0:14:28So, you chop the end off and then the other end,
0:14:28 > 0:14:32cut it straight down the middle and then, like, unroll it.
0:14:32 > 0:14:36- Oh, that looks easy. - OK? It is, it is.
0:14:37 > 0:14:39Chop the spring onions,
0:14:39 > 0:14:43leaving out the dark green parts, which can be quite bitter.
0:14:43 > 0:14:48Ginger, chilli and garlic are all flavours typical of Chinese cooking,
0:14:48 > 0:14:51so I hope that Sally's dad will approve.
0:14:51 > 0:14:54So this is obviously really important to you
0:14:54 > 0:14:56to get this meal right.
0:14:56 > 0:14:59It is, A, because I've never cooked for him, but B,
0:14:59 > 0:15:02if I'm doing a Chinese meal, it's got to be good.
0:15:04 > 0:15:07The best way to quickly bring out the flavour of cashew nuts
0:15:07 > 0:15:08is to toast them.
0:15:08 > 0:15:12Spread them out in a pan with no oil over a medium heat
0:15:12 > 0:15:14and keep the pan on the move, so the nuts get evenly browned.
0:15:14 > 0:15:17- Can you smell that?- Smell that.
0:15:17 > 0:15:22When you start to smell them, that's time to take them off.
0:15:22 > 0:15:23Ooh, lovely.
0:15:23 > 0:15:24To stop the chicken from sticking,
0:15:24 > 0:15:27just add a little bit of oil before it goes in.
0:15:27 > 0:15:30- The meat needs to sit for a little bit.- Oh, right.
0:15:30 > 0:15:33Just to sit and get some colour on and then turn it over.
0:15:35 > 0:15:39The peppers go in halfway through, so they don't go soggy.
0:15:39 > 0:15:42So you can turn up the heat a bit now, too,
0:15:42 > 0:15:45because the vegetables will be releasing water, which is
0:15:45 > 0:15:46going to lower the temperature.
0:15:46 > 0:15:49My trick is to make sure the stir-fry has a nice sauce,
0:15:49 > 0:15:52so I add some chicken stock.
0:15:52 > 0:15:53And I'm going to ask you
0:15:53 > 0:15:56to put about three tablespoons of this hoisin sauce.
0:15:56 > 0:15:58You should do it by eye.
0:16:00 > 0:16:01So put a little bit.
0:16:01 > 0:16:06- It's fine, it's all fine. Everything's fine.- OK.
0:16:06 > 0:16:08It's really important to put the garlic in last,
0:16:08 > 0:16:10as it burns very easily.
0:16:10 > 0:16:13- Now, I'd have put that in first. - You'd put the garlic in first?
0:16:13 > 0:16:16- Cos it's hard.- Ah, yeah, no.
0:16:16 > 0:16:21Garlic burns and when it burns, it tastes quite bitter.
0:16:23 > 0:16:26- Mm, that's nice.- Do you like that? - Mm.- OK, that's done now.
0:16:28 > 0:16:31Now, do you think that's the kind of thing that your family
0:16:31 > 0:16:33would like to have served?
0:16:33 > 0:16:37- Yeah, and it looks good.- Yeah. Shall we have a taste?- Yeah.
0:16:41 > 0:16:44What's really nice is that there's that little bit of chilli kick,
0:16:44 > 0:16:47- there's that little bit of fire. - Yeah.
0:16:47 > 0:16:48But it's quite sweet
0:16:48 > 0:16:50and I like the fact that the peppers are still crunchy,
0:16:50 > 0:16:53whereas in mine, it wouldn't have been crunchy.
0:16:53 > 0:16:56So do you feel confident about doing this?
0:16:57 > 0:17:01Yeah, with a little bit of practice, I do, yeah.
0:17:01 > 0:17:04Today, Sally's finally realised that she can produce food that
0:17:04 > 0:17:08tastes great, and is good enough for others to appreciate.
0:17:08 > 0:17:10And she's also seen how preparation
0:17:10 > 0:17:13and timing will help her to keep her cool.
0:17:13 > 0:17:15But so far, she's only been cooking with me
0:17:15 > 0:17:18and for her surprise dinner, she'll have the added pressure
0:17:18 > 0:17:22of cooking under the watchful eyes of dad and foodie sisters.
0:17:22 > 0:17:25I know the whole idea still terrifies Sally.
0:17:28 > 0:17:32So I've got a plan to help her build her confidence for the big day.
0:17:35 > 0:17:40Now, I know you're used to cooking for yourself and I would love
0:17:40 > 0:17:43you to get a feel of what it's like cooking for large numbers of people.
0:17:43 > 0:17:45- More than four or five?- Yes.- OK.
0:17:46 > 0:17:50I'm pushing Sally right out of her comfort zone.
0:17:50 > 0:17:53She'll be making and serving food at a Chinese street stall,
0:17:53 > 0:17:56right in front of the customers.
0:17:56 > 0:17:59Today is not about standing here and just ordering the food
0:17:59 > 0:18:02and eating it, today is about being behind the counter.
0:18:02 > 0:18:07- When people come to eat their lunch, you'll be cooking.- Oh, my word.
0:18:07 > 0:18:09And we're going to make some noodles.
0:18:09 > 0:18:11On a busy day, stall owner Jessica
0:18:11 > 0:18:13can serve up to 200 people over lunch,
0:18:13 > 0:18:17so before the hungry hordes arrive, she needs to get Sally
0:18:17 > 0:18:21up to speed with today's dishes, all served with freshly-made noodles.
0:18:21 > 0:18:23What you're going to do is just grab both ends
0:18:23 > 0:18:26and slap it really hard against the table.
0:18:26 > 0:18:28You're doing really great.
0:18:28 > 0:18:30Sally's going to have to get her skates on,
0:18:30 > 0:18:33the queues are already starting to build up.
0:18:33 > 0:18:37- Great. Thank you, Sally.- Now, you can see when these are ready.
0:18:37 > 0:18:40When I first met you, you weren't confident at all.
0:18:40 > 0:18:42I would have looked at the clock.
0:18:42 > 0:18:44You'd be looking at the clock and panicking,
0:18:44 > 0:18:46- now look, you're off, you're off. - I'd have set the timer.
0:18:46 > 0:18:49- One lamb, one pork, please. - Who's this one for?
0:18:49 > 0:18:51- Please enjoy it.- Thank you.
0:18:51 > 0:18:56Sally is cooking and she's doing a brilliant job. There's a huge queue.
0:18:56 > 0:18:59Brilliant. I'm really, really impressed.
0:18:59 > 0:19:01I hope this is proving to Sally that she can
0:19:01 > 0:19:04cook in front of an audience and stay calm.
0:19:04 > 0:19:07It does make me think, I'm only going to cook for four, five people.
0:19:09 > 0:19:10Easy.
0:19:10 > 0:19:13Sally not only coped well under pressure,
0:19:13 > 0:19:15she actually enjoyed herself too!
0:19:20 > 0:19:23But there is one thing that I know she still doubts,
0:19:23 > 0:19:26and that's her ability to make food look good.
0:19:26 > 0:19:29For Sally's dessert, I've come up with an idea that I think
0:19:29 > 0:19:32will really help her with her presentation skills.
0:19:32 > 0:19:37It's a beautiful mango and white chocolate cake with toasted coconut.
0:19:37 > 0:19:39This dessert combines classic Chinese flavours,
0:19:39 > 0:19:43and will introduce some really useful cooking techniques.
0:19:44 > 0:19:47This beautiful looking dessert starts off with a simple
0:19:47 > 0:19:48sponge recipe.
0:19:50 > 0:19:52Baking cakes is all about ratios.
0:19:52 > 0:19:55To start with, you need equal amounts of butter and sugar.
0:20:00 > 0:20:04And when these have blended into a deliciously creamy texture,
0:20:04 > 0:20:06you can then break in the eggs.
0:20:08 > 0:20:11To really enhance the flavour of your sponge,
0:20:11 > 0:20:14I like to use fresh vanilla, but if you don't have that to hand,
0:20:14 > 0:20:19a good quality dark syrupy vanilla extract is a great alternative.
0:20:22 > 0:20:24Then, add the self-raising flour.
0:20:30 > 0:20:34Then it's into a preheated oven at 180 degrees for about half an hour.
0:20:34 > 0:20:37Don't be tempted to open the door too early
0:20:37 > 0:20:40or you could stop the cake from rising.
0:20:40 > 0:20:42This next part is all about chocolate
0:20:42 > 0:20:45and it's what takes this from a normal sponge
0:20:45 > 0:20:47to a very special cake.
0:20:48 > 0:20:52I'm making an elegant garnish that would give a wow factor to any cake.
0:20:52 > 0:20:53Chocolate shards.
0:20:55 > 0:20:58To stop the chocolate from burning, melt it in a bain-marie,
0:20:58 > 0:21:01a bowl placed over hot water, until it's runny enough to pour.
0:21:03 > 0:21:05So I've measured the height of the cake
0:21:05 > 0:21:09and added just a little bit and then cut out some strips
0:21:09 > 0:21:12and I'm going to spread the chocolate on to these strips.
0:21:12 > 0:21:14And the thing is, when you're using white chocolate,
0:21:14 > 0:21:19it's quite stubborn and it goes lumpy and bumpy.
0:21:19 > 0:21:21So if you find when you're working with it
0:21:21 > 0:21:23that it's gone a bit firm again,
0:21:23 > 0:21:26just put it back into the microwave or onto a bain-marie
0:21:26 > 0:21:28and get it nice and molten.
0:21:28 > 0:21:34So I'm just going to spread some white chocolate on this strip,
0:21:34 > 0:21:37then let it cool and cut it into shards.
0:21:38 > 0:21:42Quite thick, otherwise they'll just snap when you come to cutting it.
0:21:45 > 0:21:49And now I'm going to pop these into the freezer for two or three
0:21:49 > 0:21:50minutes to get nice and firm.
0:21:51 > 0:21:53Before you can decorate the cake,
0:21:53 > 0:21:56you need something to make the chocolate shards stick.
0:21:56 > 0:21:57Butter icing is one option,
0:21:57 > 0:22:00but I like to use a chocolate sauce known as a ganache.
0:22:02 > 0:22:05Simply bring some double cream to the boil
0:22:05 > 0:22:06and then pour into the chocolate.
0:22:09 > 0:22:12That's ready. It's spongy to the touch
0:22:12 > 0:22:15and the edges have shrunk slightly away from the tin.
0:22:16 > 0:22:21Make sure you let the cake cool down before you add the ganache.
0:22:21 > 0:22:24I'm going to put my cake on a plate and at this stage, it does look
0:22:24 > 0:22:28very messy, but it's going to get covered up, so it doesn't matter.
0:22:28 > 0:22:32Right, the shards. They're nice and firm.
0:22:32 > 0:22:37And then hot knife and then just cut it into equal size strips
0:22:37 > 0:22:41and then peel off the baking parchment and the other side
0:22:41 > 0:22:43should be relatively flat.
0:22:44 > 0:22:46All the way around, cold hands help with this.
0:22:48 > 0:22:51Now, even though it takes a little bit of time to decorate,
0:22:51 > 0:22:53I really think it's worth it.
0:22:53 > 0:22:54It's a beautiful cake.
0:22:54 > 0:22:58Then top off the cake with freshly chopped mango.
0:23:00 > 0:23:02And then just finish off with some toasted
0:23:02 > 0:23:07coconut for a bit of extra flavour.
0:23:09 > 0:23:12This should be the perfect end to Sally's Chinese meal.
0:23:19 > 0:23:22Sally's big day has arrived.
0:23:22 > 0:23:25When I met her, she was terrified of cooking for anyone
0:23:25 > 0:23:26other than herself.
0:23:26 > 0:23:30And in just a few hours, she'll be serving a three course
0:23:30 > 0:23:33Chinese meal to her family for the very first time.
0:23:33 > 0:23:37She's been practising the courses I've taught her over the last
0:23:37 > 0:23:41three weeks, and her sisters still have no idea what's about to happen.
0:23:41 > 0:23:44They think they're being treated to a supper by a family friend.
0:23:44 > 0:23:47Only Dad is in on the surprise.
0:23:47 > 0:23:50Well, Sally's never really been a cook as far as the family
0:23:50 > 0:23:52have been concerned.
0:23:52 > 0:23:55I'm proud of the fact that she said "I've lacked this confidence
0:23:55 > 0:23:59"and I really would like some help with it".
0:23:59 > 0:24:02Who do you think you're more nervous cooking for?
0:24:02 > 0:24:04I think my dad, because I've never cooked for him
0:24:04 > 0:24:07and I want it to be right.
0:24:07 > 0:24:09I just want it to be right.
0:24:10 > 0:24:14Sally's hard practice has clearly paid off.
0:24:14 > 0:24:16Look how beautiful that looks.
0:24:17 > 0:24:21I'll be here for moral support but from now, it's all down to her.
0:24:21 > 0:24:24See, that in itself is scary.
0:24:24 > 0:24:26I've never cooked with that much meat in one go.
0:24:26 > 0:24:28Come on, let's get it in.
0:24:28 > 0:24:31Right, so ribs are in the oven, glaze is almost made.
0:24:31 > 0:24:35Bit of chopping to do for the stir-fry. I think we're good.
0:24:39 > 0:24:40How are you feeling?
0:24:40 > 0:24:44A little bit nervous now, because it's going to be real.
0:24:44 > 0:24:46- It is very real. - It's not homework any more.- No.
0:24:46 > 0:24:49So any minute now, they'll be walking through the door.
0:24:49 > 0:24:54- Hello.- Hello.- Hello.- Hello. - Surprise, surprise.
0:24:54 > 0:24:58I've invited you all here today to cook a meal for you
0:24:58 > 0:25:01because I'm well aware that I have never,
0:25:01 > 0:25:04ever cooked a meal for all of you, even though you've done it for me.
0:25:04 > 0:25:05I've never cooked a meal for Dad.
0:25:05 > 0:25:08And she's been practising and practising and practising for weeks.
0:25:08 > 0:25:14- I'm very excited.- We're all ready for this.- We're in for a real treat.
0:25:14 > 0:25:17- Smells good.- Yeah. Does smell good.
0:25:17 > 0:25:20- Smells really good.- I'm ready.
0:25:20 > 0:25:23Time to showcase Sally's pork loin ribs with a sweet and sour glaze.
0:25:25 > 0:25:28- ALL:- Hooray.- Thank you very much. Enjoy.
0:25:32 > 0:25:35Oh, that's lovely, Sally. Absolutely delicious.
0:25:35 > 0:25:36Wow, that's spicy for me,
0:25:36 > 0:25:40but it's lovely and the ribs are just about falling to pieces.
0:25:40 > 0:25:43- It's great.- I like the sauce too. - Yummy, thank you.
0:25:43 > 0:25:45You've done really well, Sally.
0:25:45 > 0:25:47It looks beautiful and it smells gorgeous too.
0:25:47 > 0:25:50- Caught us out completely, yeah. - Completely surprised.
0:25:50 > 0:25:53We had no idea what's been happening today.
0:25:53 > 0:25:55Starter's clearly been a hit.
0:25:55 > 0:25:58Let's hope Sally can keep her cool for the main.
0:25:59 > 0:26:05Right, I'm going just to go like this. So they're really done.
0:26:08 > 0:26:13- How much do you want in?- Well, that much.
0:26:13 > 0:26:15- We can always put some on top.- OK.
0:26:17 > 0:26:21I really hope her chicken and cashew nut stir-fry will do her proud.
0:26:21 > 0:26:25- It's gone really quiet.- I know, we're all waiting.- We're excited.
0:26:25 > 0:26:27In tense anticipation.
0:26:27 > 0:26:30You've done a really, really, really good job.
0:26:30 > 0:26:33It's colourful, loads of texture
0:26:33 > 0:26:37and hopefully, your family will love the flavour as well.
0:26:37 > 0:26:41- OK, here's your main course.- It smells yummy.- Thank you very much.
0:26:41 > 0:26:44Oh, I was very surprised. I was shocked.
0:26:44 > 0:26:47I had no idea about today but I would never,
0:26:47 > 0:26:49ever have imagined this.
0:26:49 > 0:26:51- It's very good, Sally.- Thank you.
0:26:51 > 0:26:54Mum would have been very proud of you, Sally.
0:26:56 > 0:26:59She's confident in so many other aspects of her life.
0:26:59 > 0:27:01This was about the only one she wasn't.
0:27:01 > 0:27:05So to see her do that and see her cooking up there was amazing.
0:27:06 > 0:27:09And finally, Sally's show piece.
0:27:09 > 0:27:12Mango and white chocolate cake with toasted coconut.
0:27:13 > 0:27:16The whole experience has been really exciting,
0:27:16 > 0:27:20it's been nerve-racking, it's been challenging, I've learnt a lot,
0:27:20 > 0:27:23but the final outcome was really, really enjoyable.
0:27:24 > 0:27:27- Very good, Sally. - Nice balance of flavours.
0:27:27 > 0:27:29It's been really great cooking with Sally
0:27:29 > 0:27:32and she has achieved what she thought was impossible,
0:27:32 > 0:27:36and that is to cook a meal for her family, especially for her dad,
0:27:36 > 0:27:40and she's proved that she can make food that other people love.
0:27:40 > 0:27:42The girl's done good.
0:27:42 > 0:27:45When I was sitting down and it was just all five of us,
0:27:45 > 0:27:48I suddenly caught myself and thought, "Gosh, how weird is this?"
0:27:48 > 0:27:51I've just cooked this meal and we're all sitting here and I've
0:27:51 > 0:27:54cooked three courses, and that's something I've never experienced.
0:27:54 > 0:27:58It's a good thing to have done, a great thing to have done.
0:27:58 > 0:28:03- Sally, that was great.- Thank you. Cheers.- Cheers, Sally.
0:28:03 > 0:28:06I do feel a little bit tearful, I have to say.
0:28:06 > 0:28:11I thought it was a lovely idea, really lovely thing to do.
0:28:11 > 0:28:13It was splendid and a little bit of a surprise,
0:28:13 > 0:28:17bearing in mind that it was Sally and she'd not done it before.
0:28:17 > 0:28:21It is nice to be cooked by any of them, but this time, special.
0:28:26 > 0:28:30Since filming, Sally's become more confident about trying
0:28:30 > 0:28:32different ingredients and making recipes her own.
0:28:32 > 0:28:35She's also cooked more special meals for her dad.