0:00:02 > 0:00:06I'm Lorraine Pascale and this is all about fast, fresh and easy food.
0:00:08 > 0:00:10Delicious meals don't have to take a long time to make.
0:00:10 > 0:00:15And for me, cooking from fresh ingredients, is the way to go.
0:00:16 > 0:00:20Great food can be fast and delicious with these effortless recipes
0:00:20 > 0:00:22and a few simple shortcuts.
0:00:25 > 0:00:26Follow my tips and, hopefully,
0:00:26 > 0:00:30you will never want to reach for a ready-made meal again.
0:00:32 > 0:00:35Making quick, tasty food for everyday meals
0:00:35 > 0:00:38and last-minute entertaining, it can all be so easy.
0:01:03 > 0:01:06I love tried-and-tested classic recipes,
0:01:06 > 0:01:08but that doesn't mean they can't be tweaked.
0:01:10 > 0:01:12I'm going to be making some simple classics with a little twist
0:01:12 > 0:01:15that always go down a storm in my house.
0:01:19 > 0:01:22I'll perk up a classic Sunday roast with my peri-peri chicken...
0:01:24 > 0:01:27..whizz up some pesto for my modern version of a traditional
0:01:27 > 0:01:29Italian gnocchi...
0:01:31 > 0:01:33..show you an easy tear-and-share bread.
0:01:35 > 0:01:39For dessert, I'm changing some old favourites.
0:01:39 > 0:01:44Warm apple pie, preserved cherries...
0:01:45 > 0:01:47..and a neat and tidy take on that old classic -
0:01:47 > 0:01:49Eton mess.
0:01:52 > 0:01:56And I'll be taking to the streets to meet a vendor who is also
0:01:56 > 0:01:59serving up a twist on another favourite.
0:01:59 > 0:02:04It's tender and juicy, and that hot sauce warms you from the inside out.
0:02:04 > 0:02:06Gorgeous.
0:02:06 > 0:02:08But first, I've got a fast,
0:02:08 > 0:02:12fresh and easy take on a Mediterranean classic.
0:02:12 > 0:02:16So, this next dish is salmon saltimbocca.
0:02:16 > 0:02:19Now, saltimbocca is a traditional Italian dish normally cooked
0:02:19 > 0:02:23with veal, but I'm doing it with salmon - salmon, sage,
0:02:23 > 0:02:26wrapped in pancetta and fried. Beautiful.
0:02:34 > 0:02:37First up, wrap salmon fillets in pancetta,
0:02:37 > 0:02:42a tasty air-dried Italian bacon that has been cured in salt and spices.
0:02:45 > 0:02:50Just lay it on the end like that and get some sage leaves.
0:02:52 > 0:02:57A classic saltimbocca has to have the punchy flavour of fresh sage.
0:02:57 > 0:03:00A bit of pepper, a touch of salt.
0:03:02 > 0:03:05I'm going to roll it up like a Swiss roll.
0:03:11 > 0:03:15Pop it on the plate there and I'll get on with the other three.
0:03:19 > 0:03:21Perfect.
0:03:28 > 0:03:32Right, the oil is lovely and hot in the pan and in goes the salmon.
0:03:32 > 0:03:33Just put them sage side down.
0:03:33 > 0:03:37Oh! That sizzle we know and love.
0:03:37 > 0:03:41Now, a traditional saltimbocca is often veal or pork
0:03:41 > 0:03:44and it's braised in red wine.
0:03:44 > 0:03:47When you want a quick meal, this is the way to make it.
0:03:48 > 0:03:50The pancetta will crisp up,
0:03:50 > 0:03:54protecting the delicate salmon, which will get steamed inside.
0:03:54 > 0:03:56Right, they're going to take about ten minutes.
0:03:56 > 0:04:00And I'll just keep turning them over so each side is nice and crisp.
0:04:01 > 0:04:04That gives time to make the gremolata.
0:04:04 > 0:04:07Grab a handful of parsley,
0:04:07 > 0:04:08two garlic cloves,
0:04:08 > 0:04:11a splash of olive oil
0:04:11 > 0:04:13and a hit of lemon zest.
0:04:13 > 0:04:16And then blitz.
0:04:21 > 0:04:24Now, I'm serving this with some baby new potatoes.
0:04:25 > 0:04:29I want them to have a little bit of give. Perfect.
0:04:44 > 0:04:47Crush them a bit and toss in the gremolata,
0:04:47 > 0:04:49along with a handful of pine nuts.
0:04:51 > 0:04:53OK, I think these are going to be
0:04:53 > 0:04:55crisp on that side, so I'll just
0:04:55 > 0:04:57flip them over.
0:04:58 > 0:04:59Look at that,
0:04:59 > 0:05:01just the colour you want.
0:05:01 > 0:05:05You just want to get every single side perfectly crisp.
0:05:09 > 0:05:11Right. I'm going to plate this up.
0:05:15 > 0:05:19To finish off, a tangy salad of spinach leaves
0:05:19 > 0:05:21and sun-dried tomatoes.
0:05:21 > 0:05:23Mmm.
0:05:23 > 0:05:30And there you have it, a fishy twist on a classic dish. Delicious.
0:05:33 > 0:05:36The simplest things are often the best.
0:05:39 > 0:05:40So, with that in mind,
0:05:40 > 0:05:42I'm going to show you a really easy
0:05:42 > 0:05:46tear-and-share bread with a definite twist.
0:05:51 > 0:05:54Mix 550 grams of strong white bread flour...
0:05:55 > 0:05:58..with 100 grams of wholemeal bread flour.
0:06:00 > 0:06:03Add two teaspoons of salt,
0:06:03 > 0:06:07and a seven-gram sachet of fast-action dry yeast.
0:06:09 > 0:06:12Squeeze in a couple of squidges of runny honey
0:06:12 > 0:06:15and 350ml of warm water.
0:06:25 > 0:06:30Then knead using the heals of your hand for around ten minutes.
0:06:37 > 0:06:40To test if the dough is kneaded enough, form it into a ball,
0:06:40 > 0:06:45prod the side and it should spring back all the way.
0:06:48 > 0:06:51Roll the dough into a large rectangle
0:06:51 > 0:06:54and brush it with some sesame oil.
0:06:54 > 0:06:56Sprinkle over some poppy seeds...
0:06:58 > 0:07:03..and cut the dough into six long strips.
0:07:03 > 0:07:05Twist each strip.
0:07:07 > 0:07:10And then twist the whole lot all together.
0:07:10 > 0:07:14Make the whole thing into a circle, squish the ends together
0:07:14 > 0:07:15and seal with water.
0:07:22 > 0:07:24Leave to prove for 30 minutes.
0:07:31 > 0:07:33So, this has been rising for about half an hour
0:07:33 > 0:07:36and I'm going to test to see if it's ready.
0:07:36 > 0:07:40I just need to prod it very gently,
0:07:40 > 0:07:43and then the dough should spring back about halfway.
0:07:44 > 0:07:48It goes into the oven at 200 degrees
0:07:48 > 0:07:50for about half an hour. What I've done is, I've put
0:07:50 > 0:07:52a tray of water in there, and that's going to create
0:07:52 > 0:07:55a steamy atmosphere
0:07:55 > 0:07:59so that the bread can rise nice and high before a thick crust sets.
0:08:02 > 0:08:06Simple to prepare and guaranteed to taste great.
0:08:07 > 0:08:11There's a reason that some recipes become classics.
0:08:16 > 0:08:17Sometimes, I come across
0:08:17 > 0:08:19unusual flavour combinations
0:08:19 > 0:08:22that really work.
0:08:22 > 0:08:27Here are some ideas I reckon will definitely stand the test of time.
0:08:27 > 0:08:29Onions, balsamic and sugar.
0:08:29 > 0:08:32Put everything in a pan, sweat it down for about 20 minutes
0:08:32 > 0:08:35and you'll have the tastiest onions ever.
0:08:35 > 0:08:36Great with burgers.
0:08:36 > 0:08:39Mashed potatoes and nutmeg.
0:08:39 > 0:08:42Mix the mashed potatoes with loads of butter, salt and pepper,
0:08:42 > 0:08:45and then grate over some fresh nutmeg.
0:08:45 > 0:08:47Absolutely beautiful.
0:08:47 > 0:08:50Avocado, bacon and blue cheese.
0:08:50 > 0:08:52Now, I'm not going to pretend this is the healthiest thing
0:08:52 > 0:08:54in the world, but, my goodness, it tastes good!
0:08:54 > 0:08:57Basil, lemon and vanilla.
0:08:57 > 0:09:00Take some lemon zest, vanilla, and mix it with some Greek yogurt.
0:09:00 > 0:09:03Then pop it in the freezer until it's almost firm, bring it out,
0:09:03 > 0:09:06rip up some fresh basil and pour over some limoncello.
0:09:06 > 0:09:08Delicious.
0:09:11 > 0:09:13These fresh and easy combinations
0:09:13 > 0:09:17bring together some of my very favourite flavours.
0:09:17 > 0:09:18Classic.
0:09:23 > 0:09:25I love a good old apple pie.
0:09:25 > 0:09:29But in my recipe, I can't help spicing it up.
0:09:31 > 0:09:35Sometimes, there's nothing better than the classic combination
0:09:35 > 0:09:38of apples, brown sugar, ginger and cinnamon.
0:09:38 > 0:09:43And I'm using all of those in my little warm apple pies.
0:09:45 > 0:09:49For my easy apple sauce, chop up four Bramley apples.
0:09:51 > 0:09:54Gently cook in some melted butter.
0:09:54 > 0:09:56Sprinkle in a pinch of
0:09:56 > 0:09:58ground cinnamon and ginger,
0:09:58 > 0:10:00a handful of soft brown sugar,
0:10:00 > 0:10:03add some lemon zest...
0:10:05 > 0:10:09..and cook down until it's all soft and sticky.
0:10:09 > 0:10:11I'm going to use shop-bought puff pastry.
0:10:11 > 0:10:16So, I just want to roll it out into a large rectangle,
0:10:16 > 0:10:18like that.
0:10:21 > 0:10:24So, I've got my pizza wheel.
0:10:24 > 0:10:27I just want eight rectangles of equalish size.
0:10:32 > 0:10:34Very roughly.
0:10:34 > 0:10:36And that's it.
0:10:38 > 0:10:42Now, this egg is going to act as a glue so that when I...
0:10:42 > 0:10:46put the parcels together, the edges will all stick together nicely.
0:10:50 > 0:10:54And then the rest of this egg, I'll use as a glaze
0:10:54 > 0:10:57for the top to make the parcels lovely and shiny.
0:10:57 > 0:11:00OK, now the apples.
0:11:00 > 0:11:02And it's good to wait until they've cooled down.
0:11:02 > 0:11:05Otherwise, as soon as they hit the pastry,
0:11:05 > 0:11:07the pastry is going to melt and go all gooey.
0:11:09 > 0:11:12And just smell that cinnamon... Oh!
0:11:12 > 0:11:15Just fold it over, like that,
0:11:15 > 0:11:21and then I use my thumb and forefinger and just press down...
0:11:22 > 0:11:25..all the way around, like that.
0:11:36 > 0:11:41Now these little beauties go into the oven for about 25 minutes
0:11:41 > 0:11:43at 200 degrees.
0:11:52 > 0:11:57So, just a little bit of icing sugar over these,
0:11:57 > 0:12:01for presentation purposes, really.
0:12:01 > 0:12:04And then I'll just choose one that no-one else can have.
0:12:07 > 0:12:08Mmm!
0:12:15 > 0:12:19I believe that good food is one of life's simplest pleasures,
0:12:19 > 0:12:22and I'm always in search of
0:12:22 > 0:12:25the freshest ingredients to use in my cooking.
0:12:25 > 0:12:27Grab them when you can!
0:12:28 > 0:12:32So, I'm here in East London and there is this gorgeous wall,
0:12:32 > 0:12:35which is the brainchild of Paul Griffiths.
0:12:35 > 0:12:39It's an edible wall, full of beautiful herbs and strawberries
0:12:39 > 0:12:42and what-not that you can pick to take home for your dinner.
0:12:42 > 0:12:46Now, here is this gorgeous Greek basil.
0:12:46 > 0:12:48They're tiny, teeny-weenie leaves,
0:12:48 > 0:12:51but still smell fabulous.
0:12:51 > 0:12:55And the way I like to use basil is in my pesto.
0:12:55 > 0:12:58I'm serving a speedy,
0:12:58 > 0:13:01fresh pesto, with a completely new way to make gnocchi.
0:13:01 > 0:13:05So, gnocchi are these little pillowy Italian dumplings
0:13:05 > 0:13:10and you can make them with boiled potatoes or semolina flour,
0:13:10 > 0:13:12but that does take a little bit of time.
0:13:12 > 0:13:13This way is so much quicker.
0:13:13 > 0:13:17I've got 100 grams of grated parmesan in here.
0:13:17 > 0:13:20I'm going to add 350 grams
0:13:20 > 0:13:23of mascarpone cheese.
0:13:23 > 0:13:26And then I'm going to add two eggs,
0:13:26 > 0:13:29300 grams of plain flour...
0:13:30 > 0:13:34..and then thyme. And then a little bit of salt and pepper.
0:13:35 > 0:13:37A quick mix,
0:13:37 > 0:13:41and then just plop it down onto the board.
0:13:44 > 0:13:47So I've got my ball there.
0:13:47 > 0:13:50I'm just going to divide it into three...
0:13:50 > 0:13:53really rough pieces
0:13:53 > 0:13:55and then roll it into a sausage.
0:13:58 > 0:14:03And then just cut it into these little pillow shapes.
0:14:04 > 0:14:07And at this stage, if you don't want to cook them,
0:14:07 > 0:14:11you can actually put them on a piece of baking parchment in the freezer,
0:14:11 > 0:14:13make sure they're all separated, and freeze them,
0:14:13 > 0:14:16which is really good. And then just cook them from frozen.
0:14:32 > 0:14:36These need to cook for about two to three minutes on each side.
0:14:40 > 0:14:43I'm just going to flip these over.
0:14:43 > 0:14:46They're a lovely golden brown, look at that.
0:14:49 > 0:14:53I'm just going to add a little bit of butter to finish them off.
0:15:02 > 0:15:04OK, so these are ready.
0:15:04 > 0:15:05Just pop some in here.
0:15:05 > 0:15:08And, you know, the good thing about cooking them this way
0:15:08 > 0:15:10is that they're nice and crispy on the outside,
0:15:10 > 0:15:12and inside, they're all gooey.
0:15:12 > 0:15:14Really tasty.
0:15:15 > 0:15:18Now, a quick homemade pesto.
0:15:18 > 0:15:22A bit of parmesan, a splash of olive oil,
0:15:22 > 0:15:25a few pine nuts and a handful of fresh basil.
0:15:31 > 0:15:33I like to serve this with rocket.
0:15:33 > 0:15:37Not on the side, but just mix it all up together, and then you get
0:15:37 > 0:15:40that pepperiness of the rocket as an extra flavour hit.
0:15:42 > 0:15:45And then toss it all together.
0:15:48 > 0:15:52Nothing quite matches the flavour of fresh pesto.
0:15:52 > 0:15:57And the gnocchi, with its crunchy exterior and soft, gooey inside,
0:15:57 > 0:16:00for me, is a winning combination.
0:16:00 > 0:16:02Just divine!
0:16:07 > 0:16:09One of the best places to find fast,
0:16:09 > 0:16:12fresh food right now is on the streets.
0:16:15 > 0:16:20One of the most popular vendors in and around London is Mark Gevaux.
0:16:20 > 0:16:24He's a former butcher who has taken a simple classic to new heights -
0:16:24 > 0:16:26baby back ribs.
0:16:26 > 0:16:29The best thing about ribs is just pick it up with your hands,
0:16:29 > 0:16:31rip off the meat. Love it.
0:16:33 > 0:16:38Most ribs are eaten on the bone, but the simple trick here
0:16:38 > 0:16:42is slow cooking until the meat just falls off on its own.
0:16:42 > 0:16:45- Hi, I'm Lorraine.- Nice to see you. - Nice to see you.
0:16:45 > 0:16:49Mark's stall serves one dish and one dish only -
0:16:49 > 0:16:52rib meat with a superhot chilli sauce.
0:16:52 > 0:16:57The succulent pork is just stuffed in a bun.
0:16:57 > 0:17:02But packed with flavour, Mark's grub goes down a storm with the punters.
0:17:02 > 0:17:04- All right, these are the ribs. - I'll put my gloves on
0:17:04 > 0:17:07- so I can help you out. - Basically, it was cooked quickly
0:17:07 > 0:17:09once on the barbecue to get the colour.
0:17:09 > 0:17:11Then they were wrapped up, cooked again,
0:17:11 > 0:17:13kept on turning, baked on the bone.
0:17:13 > 0:17:17Then they're going into the hot box and they rest until they're ready.
0:17:17 > 0:17:20And, basically, they should just fall apart like that.
0:17:20 > 0:17:22That's awesome.
0:17:22 > 0:17:24Who would like Lorraine to serve them?
0:17:24 > 0:17:26- Sir, would you like something to eat?- A roll, please.- A roll.
0:17:26 > 0:17:29- Love the spicy one. - So, one of these.
0:17:29 > 0:17:32'The juicy pork comes with a choice of toppings -
0:17:32 > 0:17:34'barbecue sauce...'
0:17:34 > 0:17:35There you go, sir.
0:17:35 > 0:17:39Anyone else?
0:17:39 > 0:17:42'..or Mark's specialty - hot sauce.'
0:17:42 > 0:17:45- Tell me when to stop. - Yeah, that's good.
0:17:45 > 0:17:47Some like it hot. There you go.
0:17:47 > 0:17:51'A chilli-packed crowd pleaser that I've come here to learn about.'
0:17:51 > 0:17:54Now, I've heard that your sauces are pretty legendary.
0:17:54 > 0:17:57They're getting that way. They seem to be, anyway.
0:17:57 > 0:18:00- Olive oil.- Yep.
0:18:00 > 0:18:03In here, we've got Naga Bhut Jolokia.
0:18:03 > 0:18:07'The spiciness of chillies is measured on the Scoville scale,
0:18:07 > 0:18:11'and the varieties Mark uses are right up there.'
0:18:11 > 0:18:13They was the hottest chillies in the world
0:18:13 > 0:18:15until about six months ago.
0:18:15 > 0:18:18- So, I wouldn't do that, would I? - You can, but I wouldn't.
0:18:19 > 0:18:23'Mark blitzes some fiery Naga chillies with Scotch bonnets.'
0:18:28 > 0:18:31- And now, we're going to add your magic spice mix?- Yes, we are.
0:18:31 > 0:18:34- Right, how much goes in? - Just tip about half of that in.
0:18:34 > 0:18:35OK.
0:18:35 > 0:18:37'As if the fresh chillies weren't enough,
0:18:37 > 0:18:41'in goes a mix of cayenne, paprika and more herbs and spices.'
0:18:45 > 0:18:47- Try it.- Shall I?
0:18:47 > 0:18:49HE LAUGHS
0:18:49 > 0:18:52- He's laughing, that's not a good sign.- Go ahead.
0:18:55 > 0:18:57See you on the other side!
0:19:03 > 0:19:06It's very hot...indeed.
0:19:08 > 0:19:10'It's his classic combo of juicy ribs
0:19:10 > 0:19:13'contrasting with a hit of hot chilli
0:19:13 > 0:19:16'that keeps the punters coming back.'
0:19:17 > 0:19:21- Yeah!- Go on, how good is it? How good?
0:19:21 > 0:19:24All right, it is beautiful.
0:19:24 > 0:19:27It's tender, juicy,
0:19:27 > 0:19:30packed full of flavour - and that hot sauce
0:19:30 > 0:19:32warms you from the inside out. Gorgeous.
0:19:32 > 0:19:35- Thank you very much.- Thank you.
0:19:41 > 0:19:43Cultivated all over the world,
0:19:43 > 0:19:45there are literally thousands of
0:19:45 > 0:19:47varieties of chilli.
0:19:50 > 0:19:53And I'm going to use a pretty fiery chilli
0:19:53 > 0:19:55to spice up a simple classic -
0:19:55 > 0:19:57roast chicken.
0:20:00 > 0:20:03It starts with a bit of salt and pepper,
0:20:03 > 0:20:04drizzle of oil.
0:20:04 > 0:20:06So, not much prep.
0:20:06 > 0:20:09And then half an hour in the oven.
0:20:14 > 0:20:18And now, I'm going to prepare the baste.
0:20:18 > 0:20:23It starts off with 50ml of oil
0:20:23 > 0:20:26and 25ml of white wine vinegar.
0:20:27 > 0:20:33About three tablespoons of Tabasco.
0:20:33 > 0:20:36I like it to be nice and spicy.
0:20:36 > 0:20:39And three tablespoons of soy sauce.
0:20:39 > 0:20:42So you've got all these layers of flavours going in here.
0:20:44 > 0:20:48Paprika. Smoked. Beautiful.
0:20:48 > 0:20:50Look at that colour.
0:20:50 > 0:20:53So we need three tablespoons of that.
0:20:53 > 0:20:55And oregano, dried.
0:20:55 > 0:20:58Roughly a tablespoon of that.
0:20:58 > 0:21:02And then sugar, just to give a nice balance of sweetness.
0:21:03 > 0:21:06And then the zest and juice of one lime.
0:21:16 > 0:21:20And then I've already chopped up some fresh ginger.
0:21:20 > 0:21:22About a two-centimetre piece.
0:21:22 > 0:21:27And garlic, five cloves. And chilli.
0:21:30 > 0:21:32Piri piri chillies are what give this dish its name
0:21:32 > 0:21:35and spicy flavour.
0:21:35 > 0:21:37They are grown all across Africa
0:21:37 > 0:21:40and will give the chicken just the pep I'm after.
0:21:40 > 0:21:43Right, that is the baste done.
0:21:43 > 0:21:45Now I'm going to get the chicken.
0:21:48 > 0:21:52It is smelling very good.
0:21:53 > 0:21:56Right, so, the baste goes on
0:21:56 > 0:21:58and I'm going to save
0:21:58 > 0:22:00about a quarter of it
0:22:00 > 0:22:01back for later,
0:22:01 > 0:22:03cos I'm going to make a sauce.
0:22:04 > 0:22:06There.
0:22:08 > 0:22:11All right, I'll just get my onion.
0:22:12 > 0:22:15And it just needs to be cut into wedges.
0:22:17 > 0:22:20And then these go in with the chicken.
0:22:20 > 0:22:25I'm leaving the skins on, but you can take them off if you fancy.
0:22:25 > 0:22:28Now, these are prewashed. I'm just going to throw them straight in.
0:22:30 > 0:22:35Lovely. They're going to soak up all that flavour, get nice and crispy.
0:22:35 > 0:22:37A bit of salt and pepper.
0:22:40 > 0:22:44And then, back in the oven for an hour.
0:22:46 > 0:22:48Five minutes before the chicken is done,
0:22:48 > 0:22:51I add a splash of water to the peri-peri mixture
0:22:51 > 0:22:54and bring it to the boil, making a tasty sauce,
0:22:54 > 0:22:59ready to transform a regular roast into something rather special.
0:22:59 > 0:23:02Oh, this looks great.
0:23:05 > 0:23:09My whole roast perky peri-peri chicken.
0:23:09 > 0:23:12Just beautiful.
0:23:23 > 0:23:25My next recipe mixes up the classic,
0:23:25 > 0:23:29fresh taste of summer with some warming winter flavours.
0:23:29 > 0:23:33Cherries preserved in port, cinnamon and orange.
0:23:40 > 0:23:44Pour 150ml of port into a small saucepan.
0:23:48 > 0:23:55Add 300g of soft, light brown sugar and a spoonful of cinnamon.
0:23:55 > 0:23:59Zest the skin of an orange into the pan,
0:23:59 > 0:24:01then halve and juice the same orange
0:24:01 > 0:24:05and pour this in, along with the 150ml of water.
0:24:07 > 0:24:11Stir slowly and bring everything to the boil...
0:24:14 > 0:24:18..till it all turns thick and syrupy.
0:24:19 > 0:24:23After about three minutes, remove the pan from the heat...
0:24:25 > 0:24:26..and leave to cool.
0:24:29 > 0:24:33Meanwhile, wash the ripe and juicy cherries in a colander
0:24:33 > 0:24:36and tip them into a sterilised jar.
0:24:36 > 0:24:39Drizzle the cooled syrup over the cherries
0:24:39 > 0:24:42and leave overnight for all the flavours to soak in.
0:24:44 > 0:24:47They will keep for a couple of weeks in an airtight jar,
0:24:47 > 0:24:49but I doubt they'll last that long.
0:24:49 > 0:24:54Summer cherries in a winter syrup - a delicious and easy twist.
0:24:59 > 0:25:01For my final dish, I'm opting for
0:25:01 > 0:25:03one of my all-time favourite puddings.
0:25:07 > 0:25:11And once again, I'll be serving up a fresh alternative
0:25:11 > 0:25:13to this well-known favourite.
0:25:16 > 0:25:19So, I'm making the very classic Eton mess,
0:25:19 > 0:25:22but I like to take simple classics and give them a little twist,
0:25:22 > 0:25:26because my Eton mess is actually neat and tidy.
0:25:27 > 0:25:32So, I just need 125ml of egg whites.
0:25:32 > 0:25:35Now, I'm using this liquid egg white that I got from the supermarket.
0:25:35 > 0:25:39All right, so, I'm just going to get these whisked up
0:25:39 > 0:25:40to a medium peak.
0:25:43 > 0:25:48Add the sugar now, slowly, whilst it's whisking.
0:25:58 > 0:26:00Tiny bit of lemon juice.
0:26:05 > 0:26:07And then a teaspoon of cornflour.
0:26:07 > 0:26:13Now, this makes the meringue nice and mallowy and chewy in the middle.
0:26:14 > 0:26:17And give it a final whisk.
0:26:23 > 0:26:27Let's have a look and see if this is a stiff peak.
0:26:27 > 0:26:29So, I'll just dab it in there.
0:26:30 > 0:26:33And it's just completely upright, it's perfect.
0:26:33 > 0:26:35That means we're going to get a really nice stiff,
0:26:35 > 0:26:39shiny meringue once it's cooked, with a chewy centre.
0:26:43 > 0:26:46So, the bag's ready. Now I'm going to pipe.
0:26:47 > 0:26:51I just put a blob in the centre
0:26:51 > 0:26:55and then just pipe round in circles.
0:26:55 > 0:26:58Keep going round till you get that nice edge.
0:27:03 > 0:27:04Great.
0:27:04 > 0:27:08And then these go into the oven at 130 degrees
0:27:08 > 0:27:10for about half an hour.
0:27:18 > 0:27:22Now it's time to dollop on my delicious whipped cream.
0:27:22 > 0:27:27Right, so I've got 300ml of double cream in here,
0:27:27 > 0:27:31the seeds of one vanilla pod and some stem ginger.
0:27:33 > 0:27:34I use fresh vanilla.
0:27:34 > 0:27:37Vanilla extract is good to use too,
0:27:37 > 0:27:39but it doesn't have quite as good a flavour.
0:27:41 > 0:27:43And then blackberries.
0:27:43 > 0:27:47Now, I could not resist these big, fat, plump, juicy berries.
0:27:47 > 0:27:52But blueberries will work, raspberries, strawberries, bananas.
0:27:56 > 0:28:01Just simply put the lids on like this.
0:28:01 > 0:28:05Loads of flavour, loads of crunch.
0:28:05 > 0:28:08My neat-and-tidy Eton mess.
0:28:11 > 0:28:16From a simple pesto to a spicy sauce for livening up roast chicken,
0:28:16 > 0:28:20these are classics that you can turn to again and again
0:28:20 > 0:28:24for fast, fresh and easy meals every time.
0:28:27 > 0:28:29So, simple, classic recipes with a twist
0:28:29 > 0:28:32that I hope will stand the test of time in your kitchen.
0:28:32 > 0:28:34Right, who wants some?
0:28:48 > 0:28:51Subtitles by Red Bee Media Ltd