0:00:02 > 0:00:06I'm Lorraine Pascale, and this is all about fast, fresh and easy food.
0:00:08 > 0:00:11Delicious meals don't have to take a long time to make
0:00:11 > 0:00:15and, for me, cooking from fresh ingredients is the way to go.
0:00:17 > 0:00:19Great food can be fast and delicious
0:00:19 > 0:00:22with these effortless recipes and a few simple shortcuts.
0:00:25 > 0:00:26Follow my tips
0:00:26 > 0:00:29and hopefully you'll never want to reach for a ready made meal again!
0:00:32 > 0:00:34Making quick, tasty food
0:00:34 > 0:00:36for everyday meals and last-minute entertaining,
0:00:36 > 0:00:39it can all be so easy.
0:01:01 > 0:01:04When the family or mates come round for a special meal,
0:01:04 > 0:01:06I just want food that's quick, tasty
0:01:06 > 0:01:09and with minimal time in the kitchen.
0:01:10 > 0:01:14So here's some recipe ideas for making entertainment easy.
0:01:17 > 0:01:19I'll show you a really fuss free
0:01:19 > 0:01:22and impressive meal bursting with fresh flavours,
0:01:22 > 0:01:24Tin Foil Thai Trout.
0:01:26 > 0:01:30And I knock up one of the simplest breads you can make,
0:01:30 > 0:01:33an Australian version of soda bread.
0:01:34 > 0:01:37My dad joins me to fire up the barbecue
0:01:37 > 0:01:40for some seriously good old-fashioned burgers
0:01:40 > 0:01:42and crispy halloumi sticks.
0:01:42 > 0:01:44- Cheers!- Cheers!
0:01:44 > 0:01:48I serve up a tangy mango, feta and avocado salad.
0:01:50 > 0:01:54And make a show-stopping chocolate, orange and vanilla sponge
0:01:54 > 0:01:57that I call Crouching Tiger, Hidden Zebra cake!
0:02:01 > 0:02:05I'll also be picking up some top tips from the people serving up
0:02:05 > 0:02:07the freshest and fastest food on the streets.
0:02:10 > 0:02:12There are plenty of dishes to choose from
0:02:12 > 0:02:15and, believe me, they're all really simple to make
0:02:15 > 0:02:18and perfect for some last minute easy entertaining.
0:02:20 > 0:02:23First, a twist on a party favourite,
0:02:23 > 0:02:25a great looking jelly with a kick,
0:02:25 > 0:02:27perfect for when your mates are round for a few drinks.
0:02:29 > 0:02:34Now, this recipe is super quick, super tasty and super easy.
0:02:34 > 0:02:37It starts with boiling water.
0:02:37 > 0:02:40I've got 135g of jelly in here.
0:02:40 > 0:02:47I just need to add 350ml of boiling water.
0:02:50 > 0:02:53I'll just put a plate on top to keep all the heat in.
0:02:53 > 0:02:57I've got seven leaves of leaf gelatine in here
0:02:57 > 0:03:01and I'm just going to cover those with some cold water
0:03:01 > 0:03:04and they'll go nice and soft and that should take about
0:03:04 > 0:03:05five or six minutes.
0:03:05 > 0:03:08While that's dissolving and that's softening,
0:03:08 > 0:03:10I'm going to get on with my lemons.
0:03:10 > 0:03:13So, just cut it in half.
0:03:13 > 0:03:17I'm going to scoop out the flesh and the juice.
0:03:17 > 0:03:20You know, you can freeze this or use it to make lemonade
0:03:20 > 0:03:22or something like that.
0:03:22 > 0:03:25For this I just need the skin.
0:03:25 > 0:03:27So this has dissolved nicely.
0:03:30 > 0:03:33And the gelatine has gone lovely and soft.
0:03:34 > 0:03:38I'm just going to squeeze it out.
0:03:38 > 0:03:39There.
0:03:39 > 0:03:44Get rid of that water and then add it to the jelly liquid.
0:03:45 > 0:03:48It needs a little bit of stirring in and this is going to give
0:03:48 > 0:03:52the limoncello shots a lovely firm set.
0:03:54 > 0:03:58OK. Now, limoncello, 200ml of this.
0:03:58 > 0:04:01Limoncello is an Italian lemon flavoured liqueur,
0:04:01 > 0:04:03so to make this one for the kiddies,
0:04:03 > 0:04:06just replace the limoncello with water instead.
0:04:07 > 0:04:11I just find the best way to keep these from wobbling around
0:04:11 > 0:04:16all over the place is by putting them in a cupcake tray like this.
0:04:16 > 0:04:20Now, these go into the freezer for 15 minutes to set.
0:04:24 > 0:04:26Look at those. Awesome!
0:04:28 > 0:04:30So, I'm just going to cut these in half.
0:04:34 > 0:04:37These are just brilliant when you've got friends around
0:04:37 > 0:04:41or family, really quick and easy to do.
0:04:41 > 0:04:42Beautiful.
0:04:44 > 0:04:46I've done some little ones with limes here
0:04:46 > 0:04:50and I've just used strawberry jelly with some passion fruit seeds
0:04:50 > 0:04:53and they look like little watermelon slices. Brilliant.
0:04:57 > 0:05:01Nothing quite beats that satisfied feeling you get
0:05:01 > 0:05:05when mates tuck in happily to something you've made yourself,
0:05:05 > 0:05:08especially if it's been easy to do!
0:05:08 > 0:05:13And it doesn't get much simpler than this delicious Aussie Damper Bread.
0:05:15 > 0:05:18So, this next recipe is called Damper Bread.
0:05:18 > 0:05:20It's an Australian bread, apparently from the outback.
0:05:20 > 0:05:23What they do is, they bung all the ingredients together,
0:05:23 > 0:05:26shape it into a ball and then cook it in a campfire, in the cinders,
0:05:26 > 0:05:29and I thought, what can I add to it to give it a little twist?
0:05:29 > 0:05:33And I had this huge amount of rosemary on my balcony
0:05:33 > 0:05:36and I thought, I'm going to add that to it and add olives also.
0:05:36 > 0:05:40And it starts with 450g of self-raising flour.
0:05:42 > 0:05:44To the flour, add half a teaspoon of salt
0:05:44 > 0:05:47and a tablespoon of extra virgin olive oil.
0:05:48 > 0:05:50Then my rosemary.
0:05:50 > 0:05:53I'm going to take about three of these branches
0:05:53 > 0:05:55and then just finely chop them.
0:05:55 > 0:05:59Once you realise how simple this bread is to make
0:05:59 > 0:06:01you can just add whatever you want to it.
0:06:03 > 0:06:06I've measured out 225ml of warm water.
0:06:06 > 0:06:12Make a hole in the middle and pour in the water
0:06:12 > 0:06:13and just stir it all together.
0:06:15 > 0:06:19This bread literally takes minutes. Minutes to make.
0:06:21 > 0:06:23It starts to come together in a nice big ball,
0:06:23 > 0:06:25and then just sort of squish it together.
0:06:25 > 0:06:28You don't have to wait for hours for it to rise and all that,
0:06:28 > 0:06:29which is nice sometimes,
0:06:29 > 0:06:32but sometimes you just want a bread in a hurry.
0:06:33 > 0:06:36Just a gentle bringing it all together, really,
0:06:36 > 0:06:37it's not kneading.
0:06:37 > 0:06:42Then shape it into a kind of flat patty.
0:06:44 > 0:06:47Now grab about 75g of olives.
0:06:47 > 0:06:50So, we just really roughly chop those.
0:06:50 > 0:06:54Drain them as well. You don't want them to be too wet.
0:06:55 > 0:06:59Then they go into the centre and just kind of squish them down.
0:06:59 > 0:07:02Then just fold the edges.
0:07:02 > 0:07:04The olives will be flying around all over the shop,
0:07:04 > 0:07:08but just keep going and prod them back in if they escape.
0:07:08 > 0:07:11It just doesn't have to be perfect, this bread, that's the beauty of it.
0:07:14 > 0:07:17Be as rough as you like with it.
0:07:17 > 0:07:19Then you've got a little ball here.
0:07:22 > 0:07:25Then the last thing, just before it goes in the oven,
0:07:25 > 0:07:28you push it down, down again
0:07:28 > 0:07:31and then two more so it looks like a clock face.
0:07:32 > 0:07:34And then that really is it.
0:07:34 > 0:07:38It goes into the oven at 200 degrees for about half an hour.
0:07:56 > 0:07:59For me, it's just the simplicity of this bread that makes it so special.
0:07:59 > 0:08:01You take a few store cupboard ingredients
0:08:01 > 0:08:04and in under a hour, you've got this incredible bread.
0:08:06 > 0:08:09Mmm. Really good.
0:08:15 > 0:08:17If the sun ever stays out long enough,
0:08:17 > 0:08:20I love eating outside.
0:08:23 > 0:08:26One of my favourite guilty pleasures
0:08:26 > 0:08:29is a delicious meaty burger with all the trimmings.
0:08:29 > 0:08:30You just can't beat it.
0:08:30 > 0:08:35I've got a great recipe for a delicious home-cooked burger.
0:08:35 > 0:08:38Perfect for outside on a summer evening.
0:08:38 > 0:08:41Making it is easy, but as we all know,
0:08:41 > 0:08:45cooking outside can be a little bit hit and miss with the old weather.
0:08:45 > 0:08:49To be honest, I'm not really very good at barbecues,
0:08:49 > 0:08:51- so I've brought in my dad. - Well, I'll do my best.
0:08:51 > 0:08:54So, Dad, today I know all of the things that you love,
0:08:54 > 0:08:57so I want to make big American burgers with rocket,
0:08:57 > 0:09:00red onion, cheese.
0:09:00 > 0:09:02I'm going to get you started on the potato wedges.
0:09:02 > 0:09:04Uh-huh. How do you want me to do that?
0:09:04 > 0:09:06Just kind of cut them in half that way
0:09:06 > 0:09:09and then cut each half into four or five pieces.
0:09:09 > 0:09:11- Right.- Then just chuck them in there.- Right.
0:09:11 > 0:09:14- How do you make your burgers? - I usually buy them.
0:09:14 > 0:09:17OK, well, I'm making them today. I've got 500g of beef mince
0:09:17 > 0:09:21and 50g of natural breadcrumbs.
0:09:22 > 0:09:25Add a big squirt of ketchup.
0:09:25 > 0:09:26Very useful ingredient.
0:09:26 > 0:09:29Mustard, Worcestershire sauce,
0:09:29 > 0:09:31half a bunch of spring onions.
0:09:32 > 0:09:36Some fresh thyme, and one clove of chopped garlic.
0:09:36 > 0:09:38The potato wedges get garlic as well.
0:09:38 > 0:09:42Just crush them and then just put them in whole.
0:09:46 > 0:09:49You use salt, I'll use pepper and then we'll swap.
0:09:50 > 0:09:51- Swapsies.- Yep.
0:09:54 > 0:09:57Lastly add one egg to the mince mix.
0:09:57 > 0:09:58That just binds it all together.
0:09:58 > 0:10:02So you really have to smoosh it together to get it in.
0:10:02 > 0:10:05OK, so that's the mix.
0:10:05 > 0:10:09- Could you roll those into four burger balls for me?- OK, yes.
0:10:10 > 0:10:12While Dad shapes the burgers,
0:10:12 > 0:10:14I'll make the halloumi sticks.
0:10:17 > 0:10:21Halloumi is a firm, slightly springy white Mediterranean cheese,
0:10:21 > 0:10:24and it's absolutely delicious grilled.
0:10:29 > 0:10:31So I'll pop those in there like that.
0:10:31 > 0:10:34Just cover them all over with the flour.
0:10:35 > 0:10:37Flipping heck, that was quick!
0:10:37 > 0:10:40THEY LAUGH I'm a fast lad!
0:10:41 > 0:10:45I nominate Dad to get the barbecue going. He's a real barbecue master
0:10:45 > 0:10:48and has given me some fantastic tips.
0:10:49 > 0:10:51Always start the barbecue early,
0:10:51 > 0:10:55it takes a good 45 minutes to get the coals ready for cooking.
0:10:56 > 0:10:59Get the meat out of the fridge early.
0:10:59 > 0:11:02It means it will cook much more evenly if it's at room temperature
0:11:02 > 0:11:04before you put it on the heat.
0:11:08 > 0:11:10The grill will be hottest in the middle,
0:11:10 > 0:11:14so once you've got that lovely colour on the meat,
0:11:14 > 0:11:17just slide the food to the side to cook through.
0:11:17 > 0:11:21It's great to mix things up and throw on some veg sometimes.
0:11:21 > 0:11:24Chargrilled peppers and sweetcorn both taste amazing.
0:11:28 > 0:11:31To go with my old-fashioned burgers,
0:11:31 > 0:11:33I'm knocking up a quick and simple harissa hummus.
0:11:33 > 0:11:37It starts with a can of chickpeas.
0:11:37 > 0:11:40100g of creme fraiche.
0:11:43 > 0:11:48So, harissa is this really spicy, tomatoey, garlicky paste.
0:11:48 > 0:11:53About four tablespoons, probably most of the pot, to be honest.
0:11:53 > 0:11:56Then just a little bit of extra virgin olive oil.
0:11:59 > 0:12:01And then garlic.
0:12:01 > 0:12:03And then blitz.
0:12:07 > 0:12:11And that's my harissa hummus, ready to go.
0:12:13 > 0:12:16Now, the weather's looking a little bit iffy,
0:12:16 > 0:12:19but Dad and I are not going to quit now.
0:12:20 > 0:12:22Right, let's get these flattened, shall we?
0:12:22 > 0:12:25- Yes. Just squidge them down.- Yes.
0:12:26 > 0:12:28Pop the burgers onto a hot barbecue.
0:12:28 > 0:12:32They'll take around five to eight minutes each side to cook.
0:12:32 > 0:12:34- The other one down there.- Thank you. - That's right, yes.
0:12:36 > 0:12:39'The halloumi sticks will only take minutes to grill...'
0:12:39 > 0:12:40Wah!
0:12:40 > 0:12:42'..till they're nice and golden brown.'
0:12:45 > 0:12:47- Are you going to have a little taste?- Yes.
0:12:49 > 0:12:51Mmm, yes, that's nice.
0:12:53 > 0:12:55Burgers, right, OK.
0:12:55 > 0:12:58I think they're probably done, yes. Yes, yes, yes.
0:13:00 > 0:13:03OK. I'll put these on here for a minute.
0:13:03 > 0:13:06- Right, do you want to sample your own burger?- Yes, OK.- Yeah!
0:13:06 > 0:13:09I'm just going to use my fingers, I hope you don't mind.
0:13:09 > 0:13:13- A bit of cheese, a bit of rocket. Excuse me.- Oh, yes, I love rocket.
0:13:13 > 0:13:15Ketchup. and I've got the wedges here too.
0:13:15 > 0:13:17Wow, that's a burger and a half, isn't it?
0:13:17 > 0:13:19- Cheers!- Cheers!
0:13:27 > 0:13:29Burgers are a scrummy thing indeed,
0:13:29 > 0:13:31and I've got plenty more easy, simple ideas
0:13:31 > 0:13:33for entertaining still to come.
0:13:35 > 0:13:38For instance, this really simple
0:13:38 > 0:13:42fresh mango, feta and avocado salad can be made in minutes.
0:13:49 > 0:13:51First, prep your ingredients.
0:13:52 > 0:13:54Gently wash the pea shoots
0:13:54 > 0:13:57and place a generous handful in a serving bowl.
0:13:59 > 0:14:01I like to use pre-cut mango cubes,
0:14:01 > 0:14:03and then cut them up a little bit more,
0:14:03 > 0:14:05much quicker than tackling a whole mango.
0:14:12 > 0:14:15Prepare the avocado
0:14:15 > 0:14:19and sprinkle onto the pea shoots along with the mango.
0:14:21 > 0:14:25Then slice the radishes as finely as you can.
0:14:27 > 0:14:30Sprinkle them over the salad.
0:14:30 > 0:14:32Crumble over some feta cheese.
0:14:32 > 0:14:35Add a good drizzle of olive oil.
0:14:39 > 0:14:42Squeeze over the juice of half a lime.
0:14:43 > 0:14:46And finish with a sprig of basil.
0:14:48 > 0:14:49Ready in super quick time.
0:14:49 > 0:14:54Fast, fresh, easy and absolutely perfect for last minute visitors.
0:15:03 > 0:15:06Great things are happening at the moment with outdoor dining.
0:15:06 > 0:15:08Britain's having a street food revolution.
0:15:20 > 0:15:25I just love eating outside when the weather is finally good.
0:15:25 > 0:15:28And at the moment, I'm in Whitecross Market.
0:15:33 > 0:15:36I'm going to find out more about the great food on offer
0:15:36 > 0:15:38from chefs Claude and Jan.
0:15:39 > 0:15:42Do you see that green bus with the Union Jack in the window?
0:15:42 > 0:15:43That is where I'm headed.
0:15:51 > 0:15:54- Hi.- How are you doing?- Good. I'm Lorraine.- Yes, nice to meet you.
0:15:54 > 0:15:58- Nice to meet you.- Would you like to come inside?- I'd like to come inside.
0:15:59 > 0:16:03- What have we got today, then? - I'll run you through it.
0:16:03 > 0:16:05We've got some beautiful Cornish fish just in today.
0:16:05 > 0:16:06All caught yesterday.
0:16:06 > 0:16:09We've got mackerel, so we're going to make a mackerel burger
0:16:09 > 0:16:12with some lovely British chorizo from Yorkshire.
0:16:12 > 0:16:13Sounds good to me, let's go.
0:16:14 > 0:16:17'What's brilliant about these guys
0:16:17 > 0:16:19'is that you can get chef-cooked food,
0:16:19 > 0:16:21'fast, fresh and easy on the street.'
0:16:33 > 0:16:35- We get all our fish from Cornwall. - Right.
0:16:35 > 0:16:38There's a dealer and he uses predominantly small boat fishermen
0:16:38 > 0:16:40and if not, everything is ethically sourced,
0:16:40 > 0:16:43so we aim to get it in one day from water to mouth.
0:16:43 > 0:16:45- One day.- Well, we try. It's probably one and a half.
0:16:45 > 0:16:48It's pretty much the freshest fish in London, I reckon.
0:16:48 > 0:16:49Absolutely beautiful.
0:16:51 > 0:16:53Now, because they only use sustainable fish,
0:16:53 > 0:16:57their menu changes, depending on the catch of the day.
0:16:57 > 0:17:00So we phone this morning, we order for tomorrow.
0:17:00 > 0:17:03That way, that's the most sustainable way of shopping for fish.
0:17:04 > 0:17:07'This standard would keep anyone on their toes,
0:17:07 > 0:17:09'but these boys have a background
0:17:09 > 0:17:11'working in top Michelin-starred restaurants.'
0:17:11 > 0:17:13What made you want to start this?
0:17:13 > 0:17:16I think both of us felt that we wanted to get cracking
0:17:16 > 0:17:20on something that we could do that we could put our own influences,
0:17:20 > 0:17:24our own menus, and it was important for us to get sustainability going.
0:17:24 > 0:17:28So many people just order in the cheapest product.
0:17:28 > 0:17:31And I just love the fact that you love massive flavours.
0:17:31 > 0:17:32You've got to be quite bold.
0:17:32 > 0:17:35Street food's all about all delicious, no pretentious.
0:17:35 > 0:17:38For a fiver, you have got to get something that goes, "Uh!"
0:17:38 > 0:17:40With street food, you really want it filling your mouth
0:17:40 > 0:17:43with a banging flavour, really.
0:17:43 > 0:17:46Every mouthful has got to count. So we try to get bold stuff there.
0:17:46 > 0:17:52To put mackerel with chorizo, I think is really bold and brilliant.
0:17:52 > 0:17:55So I do have a chorizo habit. I love this stuff.
0:17:55 > 0:17:57It is in many of my recipes.
0:18:00 > 0:18:02- Gorgeous.- How are you getting on?
0:18:02 > 0:18:04- You are falling behind a bit here. - Me?
0:18:04 > 0:18:07I'm falling behind, apparently.
0:18:07 > 0:18:08Just the pressure.
0:18:08 > 0:18:13I used to sell my cakes on markets down in Battersea, so I can relate.
0:18:13 > 0:18:16- Come and get your burger. - Thanking you.
0:18:20 > 0:18:22Enjoy!
0:18:23 > 0:18:26Look at that. That is what you call food.
0:18:26 > 0:18:32- Fresh...fast...- And delicious! - ..and easy.
0:18:35 > 0:18:38It's wonderful to see how the public are appreciating
0:18:38 > 0:18:42just how great good street food can be.
0:18:44 > 0:18:47- That will be ready. - Ready to go on top.
0:18:47 > 0:18:48A little bit there.
0:18:48 > 0:18:51That's a banging chorizo and mackerel burger.
0:18:51 > 0:18:55That is a banging chorizo and mackerel burger. Here goes.
0:18:56 > 0:18:57Mm-mmm!
0:18:58 > 0:19:00My God, that is good!
0:19:02 > 0:19:06That is seriously, seriously good. Well done, boys.
0:19:06 > 0:19:08- Thank you very much. You made it.- I'm impressed.
0:19:11 > 0:19:13That was just such a brilliant experience.
0:19:13 > 0:19:15I think the great thing for me is
0:19:15 > 0:19:19that you've got these boys who have set up on their own.
0:19:19 > 0:19:22They used to work in some amazing Michelin-starred restaurants
0:19:22 > 0:19:25and now they are bringing this fabulous food to the street.
0:19:26 > 0:19:27Perfect.
0:19:38 > 0:19:41The boys' spicy chorizo and fish combo is brilliant,
0:19:41 > 0:19:44and perfect for a really simple entertaining dish.
0:19:46 > 0:19:48So now I'm off to Brixton market,
0:19:48 > 0:19:51in search of another fishy ingredient.
0:20:05 > 0:20:07The thing I love about this dish
0:20:07 > 0:20:09is that it's ready in under half an hour
0:20:09 > 0:20:12and it's great for an everyday dinner, but also beautiful
0:20:12 > 0:20:16for entertaining because you serve these wonderful parcels of tinfoil,
0:20:16 > 0:20:21open them up to reveal this colourful, vibrant, tasty fish.
0:20:23 > 0:20:25But first, there's a little bit of veggy prep.
0:20:26 > 0:20:28Chop spring onions.
0:20:28 > 0:20:30Slice fresh ginger into strips.
0:20:31 > 0:20:33Slice up red chilli.
0:20:33 > 0:20:36Cut one celery stick and one carrot into matchsticks.
0:20:38 > 0:20:40Throw in a clove of garlic.
0:20:41 > 0:20:44Tear up some coriander.
0:20:44 > 0:20:46And you're ready to assemble.
0:20:46 > 0:20:49Right, I'm going to lay all my squares out together.
0:20:51 > 0:20:53Perfect, like that.
0:20:53 > 0:20:55I've got my trout here.
0:20:55 > 0:20:58It's a really delicious fish, I think it's quite underused.
0:20:58 > 0:21:02If you don't want to use trout, you can use salmon or sea bass,
0:21:02 > 0:21:04and now just put the veggies on top.
0:21:07 > 0:21:10Spring onions for a bit of bite.
0:21:10 > 0:21:13Chilli and ginger give it a bit of spice.
0:21:15 > 0:21:17And garlic, of course.
0:21:17 > 0:21:19Right, now the coriander.
0:21:19 > 0:21:21I'm just using the stems here,
0:21:21 > 0:21:23and they are a slightly different flavour to the leaves.
0:21:25 > 0:21:27Plus a squeeze of lime.
0:21:29 > 0:21:30Soy sauce.
0:21:32 > 0:21:34And sesame oil.
0:21:34 > 0:21:38And this is just such a quick, simple, easy, tasty dish.
0:21:40 > 0:21:42Just wrap up the parcels.
0:21:42 > 0:21:44Just scrunch it together
0:21:44 > 0:21:48so you get this sort of tinfoil Cornish pasty.
0:21:48 > 0:21:51And that's it! Ready for the oven.
0:21:51 > 0:21:55The trout goes into the oven for 12 minutes at 200 degrees.
0:21:56 > 0:21:59I'm serving this with some tasty noodles.
0:21:59 > 0:22:02So in goes some sesame oil.
0:22:03 > 0:22:07One sliced red pepper and stir fry for one minute.
0:22:08 > 0:22:12Then add 300g of medium egg noodles.
0:22:13 > 0:22:15Stir fry until piping hot.
0:22:17 > 0:22:19Add a little bit of soy sauce to taste.
0:22:24 > 0:22:28Right, these are ready now and they smell incredible.
0:22:29 > 0:22:30Take them out.
0:22:30 > 0:22:32OK.
0:22:32 > 0:22:34So, I like to serve these really simply.
0:22:34 > 0:22:36I've got my plate here,
0:22:36 > 0:22:38just a nice piece of slate.
0:22:38 > 0:22:41Noodles and then you just serve them so that guests
0:22:41 > 0:22:45can just open them up at the table themselves.
0:22:46 > 0:22:49And just reveal those wonderful colours, look at that!
0:22:49 > 0:22:53And finish off with the coriander,
0:22:53 > 0:22:55sprinkle on the leaves
0:22:55 > 0:22:58and serve like that.
0:22:58 > 0:23:00And I'm going to dig in.
0:23:02 > 0:23:04Mmm!
0:23:05 > 0:23:07Good.
0:23:11 > 0:23:15For me, easy entertaining is all about keeping things simple.
0:23:15 > 0:23:19I like to use big, bold flavours for maximum impact
0:23:19 > 0:23:21and minimum effort. And if you can,
0:23:21 > 0:23:25rope a few of the guests in to help with the food prep as well.
0:23:27 > 0:23:31Whenever my mates come round to see me, they always expect a cake.
0:23:34 > 0:23:37Here's a recipe that takes a little time to prep,
0:23:37 > 0:23:39but it's well worth the effort.
0:23:40 > 0:23:43So this is my Crouching Tiger, Hidden Zebra Cake.
0:23:43 > 0:23:46I got the idea late one night in the kitchen
0:23:46 > 0:23:48when I was making a cake.
0:23:48 > 0:23:52It's a really simple way of making cake look incredible.
0:23:55 > 0:23:56When my friends first saw this cake
0:23:56 > 0:23:58they thought, "How did you make that?"
0:23:58 > 0:24:02And when I showed them they couldn't believe how easy and simple it was.
0:24:02 > 0:24:06For this cake, I start with one mixture which I split into two.
0:24:08 > 0:24:13First, there's 250ml of vegetable oil or sunflower oil,
0:24:13 > 0:24:17followed by 250g of caster sugar.
0:24:18 > 0:24:21100ml of semi-skimmed milk.
0:24:23 > 0:24:25A couple of drops of vanilla extract.
0:24:26 > 0:24:30Four medium-sized eggs.
0:24:34 > 0:24:36And then just beat it all together.
0:24:39 > 0:24:42The beauty of this cake is that
0:24:42 > 0:24:45you don't have to cream together butter and sugar and all of that.
0:24:45 > 0:24:50It's a liquid cake mix, so you just put everything in the bowl
0:24:50 > 0:24:53and the next stage is to split it into two.
0:24:53 > 0:24:59OK, so I'm going to pour half of this mix into another bowl.
0:25:01 > 0:25:03You'll see a method to my madness very shortly.
0:25:03 > 0:25:07Right, so this cake has two parts, a vanilla part and a chocolate part.
0:25:07 > 0:25:14So, for the vanilla bit, it's 175g of self-raising flour.
0:25:16 > 0:25:18And a little bit of baking powder.
0:25:19 > 0:25:22About half a teaspoon. Then just mix it all together.
0:25:25 > 0:25:28Just make sure you get rid of all the lumps and bumps.
0:25:30 > 0:25:33There you go. It's so easy.
0:25:35 > 0:25:36That's the vanilla mix done.
0:25:38 > 0:25:42And for the chocolate mix, I've got 25g of cocoa powder.
0:25:43 > 0:25:48And 125g of self-raising flour,
0:25:48 > 0:25:50and of course a bit of baking powder.
0:25:52 > 0:25:54Then that gets mixed together.
0:25:54 > 0:25:57Now, I wanted to make it a little bit zingy as well,
0:25:57 > 0:26:03so to the chocolate mix goes in the zest of half an orange.
0:26:10 > 0:26:11Then mix it together.
0:26:13 > 0:26:16Make sure you get all the flour from underneath.
0:26:16 > 0:26:19And now to put the cake together.
0:26:22 > 0:26:24So I've put the cake mix in piping bags.
0:26:24 > 0:26:27I find it easiest to do this in piping bags,
0:26:27 > 0:26:29but you can put the mix in jugs as well.
0:26:30 > 0:26:36So just snip off the very end of the piping bag.
0:26:36 > 0:26:39And then...
0:26:39 > 0:26:44I'm just going to put a dollop in the centre of the cake tin,
0:26:44 > 0:26:45like that.
0:26:45 > 0:26:50Then inside the vanilla dollop, you put a chocolate dollop.
0:26:50 > 0:26:53Just squeeze it, like that.
0:26:54 > 0:26:57And you keep on doing that,
0:26:57 > 0:27:02alternating between cake mixes to give you this
0:27:02 > 0:27:05wonderful target.
0:27:07 > 0:27:09It takes a few minutes, but it's really simple.
0:27:11 > 0:27:14It doesn't matter if the cake mix splodges here, there and everywhere
0:27:14 > 0:27:16or if the circle's not right in the middle,
0:27:16 > 0:27:19because the magic comes when the cake is baked
0:27:19 > 0:27:24and you cut in and see these incredible vertical layers.
0:27:27 > 0:27:29As I continue to pipe the two different fillings
0:27:29 > 0:27:31into the centre of the cake tin,
0:27:31 > 0:27:34the mixture gets pushed out to the edges,
0:27:34 > 0:27:38forming the stripy pattern that makes this cake so distinctive.
0:27:41 > 0:27:45And then this little beauty goes into the oven
0:27:45 > 0:27:48for about 35 minutes at 180 degrees.
0:27:57 > 0:28:02And that is my Crouching Tiger, Hidden Zebra Cake.
0:28:03 > 0:28:05Mmmm.
0:28:08 > 0:28:12I created all these recipes to make cooking simple
0:28:12 > 0:28:14so I could spend a little time in the kitchen,
0:28:14 > 0:28:17and more time with my family and friends.
0:28:19 > 0:28:21So, I hope with these recipes entertaining will be
0:28:21 > 0:28:24a lot less faff and a lot more fun.
0:28:25 > 0:28:28- Right, who wants a slice?- Oh, yes!
0:28:36 > 0:28:39A cup of tea... A nice hot cup of tea and a sit down.
0:28:48 > 0:28:51Subtitles by Red Bee Media Ltd