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 > 0:00:14and for me, cooking from fresh ingredients is the way to go.
0:00:17 > 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 > 0:00:28Follow my tips, and hopefully, you'll never want to reach
0:00:28 > 0:00:29for a ready-made meal again.
0:00:33 > 0:00:35Making quick, tasty food for everyday meals
0:00:35 > 0:00:39and last-minute entertaining - it can all be so easy.
0:01:02 > 0:01:05Tonight's show is all about baking.
0:01:07 > 0:01:10For me, baking isn't just about gorgeous cakes and bakes,
0:01:10 > 0:01:14but also about puddings and joints of meat that are quick to prepare
0:01:14 > 0:01:16and just need a little bit of time in the oven.
0:01:18 > 0:01:20Here's what's coming up -
0:01:23 > 0:01:25a sweet and sticky banana upside down cake.
0:01:29 > 0:01:35A one pound wonder. Slow baked, fast-prepped leg of lamb.
0:01:35 > 0:01:39Tasty little jam and lemon curd tarts.
0:01:43 > 0:01:46Scrumptious baked Asian barbecue chicken wings.
0:01:46 > 0:01:49Oven roasted rum punch fruit.
0:01:50 > 0:01:52Quick cook strawberry mini cakes,
0:01:52 > 0:01:57for when you want to have your cake and eat it now.
0:01:57 > 0:02:01And I pick up a few secrets to making fast, fresh food
0:02:01 > 0:02:05at one of London's coolest street food markets.
0:02:10 > 0:02:13But first, a simple loaf with a crunchy crust
0:02:13 > 0:02:16that I call my crackle top bread.
0:02:18 > 0:02:20OK, so it starts with...
0:02:20 > 0:02:24some strong white bread flour.
0:02:24 > 0:02:28And then a smidgen of strong wholemeal flour,
0:02:28 > 0:02:31just to get it a slightly nutty taste.
0:02:31 > 0:02:33Now, don't put too much of this in
0:02:33 > 0:02:35because, otherwise, the loaf can become really heavy.
0:02:38 > 0:02:41And then salt. You need a lot of salt.
0:02:41 > 0:02:43Salt is so important in bread.
0:02:43 > 0:02:47It makes the difference between a good loaf and a bad loaf.
0:02:49 > 0:02:51So much of the flavour comes from the salt.
0:02:53 > 0:02:56And then yeast. One sachet.
0:02:56 > 0:03:01And then make a little hole in the centre and then water.
0:03:05 > 0:03:10And this is warm water, because it really boosts the yeast.
0:03:10 > 0:03:12What I'm looking for
0:03:12 > 0:03:15is this wonderfully soft, smooth ball of dough.
0:03:15 > 0:03:17Let's see, now.
0:03:17 > 0:03:23See, it's soft, it's squidgy, it's not really hard.
0:03:23 > 0:03:25And it's not too sticky.
0:03:27 > 0:03:31And you just have to knead it for ten minutes by hand,
0:03:31 > 0:03:34and you do want quite a lovely soft loaf,
0:03:34 > 0:03:36because when it rises in the oven
0:03:36 > 0:03:38it'll be beautiful and soft and pillowy.
0:03:40 > 0:03:45Form into a neat, round shape, then cover with oiled clingfilm,
0:03:45 > 0:03:47and leave to rise for around half an hour.
0:03:51 > 0:03:54Now for the crackle topping, and it couldn't be simpler.
0:03:56 > 0:04:03Teaspoon, roughly, of caster sugar and a teaspoon of oil.
0:04:03 > 0:04:08A big tablespoon of rice flour.
0:04:08 > 0:04:10That should do it.
0:04:10 > 0:04:15Tablespoon of water and a pinch of yeast.
0:04:17 > 0:04:19You make this paste,
0:04:19 > 0:04:23and you spread this on the bread once it's risen
0:04:23 > 0:04:25and then bake it off in the oven,
0:04:25 > 0:04:28then the top will crackle beautifully.
0:04:28 > 0:04:33This has been proving for about 45 minutes. It hasn't doubled in size.
0:04:33 > 0:04:37It's kind of grown about 50% or 60%.
0:04:37 > 0:04:39Just put this on top.
0:04:42 > 0:04:44And then...
0:04:44 > 0:04:47I'll just pop this into the oven.
0:04:50 > 0:04:55Right. This goes in for about 25-30 minutes at 200 degrees.
0:05:04 > 0:05:09I think the best way to serve a loaf that looks this good
0:05:09 > 0:05:12is just whole at the table.
0:05:17 > 0:05:19Mmm.
0:05:19 > 0:05:23I think the thing I love most about baking is that transformation
0:05:23 > 0:05:25that happens in the oven.
0:05:25 > 0:05:28You put in some bread or a cake, go away and do something else,
0:05:28 > 0:05:32and you come back, pull it out and it's just transformed.
0:05:34 > 0:05:35And that's the beauty of baking.
0:05:38 > 0:05:42From a few simple ingredients and just a little know-how...
0:05:42 > 0:05:45you can make something really special.
0:05:51 > 0:05:53Like this next dish that takes minutes to make
0:05:53 > 0:05:56and only half an hour to bake.
0:05:56 > 0:05:57My rum punch roast fruits.
0:06:00 > 0:06:04Quarter two ripe pears and remove their core,
0:06:04 > 0:06:07and place into a large roasting tin.
0:06:07 > 0:06:11Half four ripe peaches and add, along with four quartered figs.
0:06:11 > 0:06:16Drizzle over 250ml of dark rum.
0:06:19 > 0:06:23Add three tablespoons of soft, light brown sugar.
0:06:25 > 0:06:27And half a split vanilla pod.
0:06:29 > 0:06:33Add a cinnamon stick and a couple of rosemary sprigs.
0:06:37 > 0:06:41And the zest and juice of one orange.
0:06:47 > 0:06:50Bake for 30 minutes at 200 degrees C.
0:07:00 > 0:07:06Mix 250ml of creme fraiche with 50 grams of icing sugar
0:07:06 > 0:07:09and the seeds of half a vanilla pod.
0:07:10 > 0:07:15Serve the vanilla cream with the deliciously soft and sticky fruits.
0:07:23 > 0:07:25# You'll find us chasing the sun
0:07:25 > 0:07:27# Oh, oh, oh, oh, oh, oh
0:07:27 > 0:07:28# Oh, oh, oh, oh, oh, oh
0:07:28 > 0:07:30# Oh, oh, oh, oh, oh, oh
0:07:30 > 0:07:32# You'll find us chasing the sun. #
0:07:34 > 0:07:38Now, this next dish doesn't require any fancy ingredients.
0:07:38 > 0:07:41Just some everyday store cupboard items
0:07:41 > 0:07:45and a little bit of time in the oven and you've got a delicious meal.
0:07:45 > 0:07:50I'm going to start with about eight chicken wings and drumsticks there.
0:07:50 > 0:07:52Glide those in.
0:07:52 > 0:07:56And tomato ketchup. About six squidges of this.
0:07:56 > 0:07:58Balsamic.
0:07:58 > 0:08:01Soy sauce, drizzle that in there.
0:08:01 > 0:08:05This is a real easy after work meal.
0:08:05 > 0:08:07Very little preparation involved.
0:08:07 > 0:08:10And then the all-important Chinese five spice.
0:08:10 > 0:08:13You need about two tablespoons of this and it's packed with flavour.
0:08:13 > 0:08:18Cloves, star anise, fennel, cinnamon, ginger. Beautiful.
0:08:18 > 0:08:20A bit of honey to sweeten.
0:08:22 > 0:08:25And then herbs. I've got thyme here.
0:08:27 > 0:08:28And then garlic.
0:08:31 > 0:08:33Salt and pepper, of course.
0:08:35 > 0:08:39You don't need too much because the soy sauce is really quite salty.
0:08:39 > 0:08:43And then stir it together.
0:08:43 > 0:08:45A little drizzle of oil.
0:08:46 > 0:08:53And then this, because it's being baked, goes into the roasting tin.
0:08:53 > 0:08:55Just slide it in there.
0:08:55 > 0:08:59Got all those lovely flavours all mixing together.
0:09:04 > 0:09:09And then into the oven to bake.
0:09:14 > 0:09:17Now for the slaw.
0:09:17 > 0:09:19Slice the red cabbage.
0:09:23 > 0:09:25Chop a red onion.
0:09:26 > 0:09:28And a red chilli.
0:09:28 > 0:09:30A handful of raisins.
0:09:31 > 0:09:33A teaspoon of mustard powder.
0:09:33 > 0:09:34Honey.
0:09:36 > 0:09:38Natural yoghurt.
0:09:41 > 0:09:43The juice of one lime.
0:09:43 > 0:09:46A bit of salt and pepper.
0:09:51 > 0:09:53And I've just mixed up some sweetcorn and coriander
0:09:53 > 0:09:58with plain boiled rice for another simple side dish.
0:09:59 > 0:10:02Right. This is ready. Mmm!
0:10:03 > 0:10:09Baked barbecue chicken with a little bit of coriander on top.
0:10:09 > 0:10:12And I just love to serve this with my red cabbage slaw
0:10:12 > 0:10:16and my sweetcorn and coriander rice. Yummy.
0:10:23 > 0:10:26I find it so satisfying to make something from scratch.
0:10:27 > 0:10:32# Uh, oh, sometimes I get a good feeling... #
0:10:32 > 0:10:35And you just can't beat the wonderful aromas...
0:10:37 > 0:10:38..of freshly baked food.
0:10:40 > 0:10:44# ..Oh, sometimes I get a good feeling. #
0:10:44 > 0:10:47I'm all for cutting culinary corners when you're in a rush,
0:10:47 > 0:10:50with, for instance, shop bought pastry, but with my pastry,
0:10:50 > 0:10:52you just bung it all in the food processor, blitz it
0:10:52 > 0:10:53and it's ready to go.
0:10:53 > 0:10:57It's super quick and I'm using it to make my little jammy tarts
0:10:57 > 0:10:59with brown sugar pastry.
0:11:04 > 0:11:06This is a basic sweet pastry recipe,
0:11:06 > 0:11:10only I'm using brown sugar to give it a lovely butterscotch flavour.
0:11:10 > 0:11:15Mix plain flour with a couple of tablespoons of brown sugar,
0:11:15 > 0:11:19measure out half the amount of butter to plain flour.
0:11:19 > 0:11:21One egg.
0:11:21 > 0:11:22And some salt.
0:11:24 > 0:11:25Blitz.
0:11:32 > 0:11:34Gather the mixture into a ball...
0:11:36 > 0:11:41..and then place in the fridge to firm up for around 30 minutes.
0:11:42 > 0:11:45Then, using a rolling pin,
0:11:45 > 0:11:48roll the pastry onto a floured surface.
0:11:49 > 0:11:51Cut out 12 circles of pastry.
0:11:55 > 0:11:57Place in the holes of a greased muffin tin.
0:12:00 > 0:12:05Prick the pastry with a fork to stop it from puffing up during cooking.
0:12:06 > 0:12:08Spoon in a dollop of jam or lemon curd.
0:12:11 > 0:12:14Then sit a pastry star on top of each tart.
0:12:38 > 0:12:40Bake in the oven for 20 minutes at 180 degrees
0:12:40 > 0:12:43until crisp and golden brown.
0:12:49 > 0:12:51Then leave to cool slightly before eating,
0:12:51 > 0:12:54as the jam inside will be piping hot.
0:12:59 > 0:13:02Cup of tea, jam tart, and I'm just about sorted.
0:13:12 > 0:13:16I'm really excited by Britain's thriving street food scene.
0:13:18 > 0:13:23There seems to be something for everyone, from hot meals...
0:13:23 > 0:13:25to sweet treats...
0:13:26 > 0:13:29..and lots of gorgeous baked goodies.
0:13:32 > 0:13:35And it kind of reminds me of when I first started.
0:13:35 > 0:13:37I used to get up early in the morning, bake the cakes,
0:13:37 > 0:13:40and deliver them to locations around London in my little van.
0:13:40 > 0:13:42But today, I'm here to see Marco and Franz.
0:13:45 > 0:13:49They're putting the food from their homeland, Austria, on the map.
0:13:49 > 0:13:54I'm keen to taste the different foods that they have on offer.
0:13:57 > 0:14:00- Hello, Marco.- Hello, Lorraine. - How are you?
0:14:00 > 0:14:02- Very good, how are you? - I'm good, thanks.
0:14:02 > 0:14:04Going to tie my hair back, health and safety.
0:14:04 > 0:14:07So, tell me what you've been doing. What's going on?
0:14:07 > 0:14:10Basically, it's the traditional taste of Austria.
0:14:10 > 0:14:13We have wienerschnitzel, which I think everyone knows.
0:14:13 > 0:14:19We use English rare breed pork in breadcrumbs with lingonberries.
0:14:19 > 0:14:22Our signature dish, it's Speckknoedel.
0:14:22 > 0:14:27- Knoedel is dumpling, speck is cold, smoked bacon.- Speckknoedel.
0:14:27 > 0:14:30Speckknoedel, absolutely. Very good!
0:14:30 > 0:14:34We make little balls of the bacon and encase it in a pastry dough
0:14:34 > 0:14:37- and then serve it on sauerkraut.- Mmm!
0:14:37 > 0:14:40- Inside is delicious! - It is very yummy.
0:14:40 > 0:14:44I have obviously had my eye on this.
0:14:44 > 0:14:47- Apple strudel.- Strudel.
0:14:47 > 0:14:49This is what I've come here for,
0:14:49 > 0:14:53to learn the art of making Austria's classic pudding, strudel,
0:14:53 > 0:14:55from a true master.
0:14:57 > 0:14:59If you just want to shoot over to Franz,
0:14:59 > 0:15:02- he will show you how to do the pastry.- Fantastic.- All right.
0:15:02 > 0:15:03- Thank you.- Thank you.
0:15:03 > 0:15:07- Hey, there.- Hello. How are you doing?- How are you doing?
0:15:07 > 0:15:09Franz has pre-made the dough
0:15:09 > 0:15:13for the all-important wafer-thin pastry,
0:15:13 > 0:15:17so it's had time to rest before we roll it out.
0:15:17 > 0:15:20- What's in this dough then? Strong white flour?- Strong white flour.
0:15:20 > 0:15:23I've got one egg yolk for that amount, tiny shot of vinegar.
0:15:23 > 0:15:26Just helps it to stretch.
0:15:26 > 0:15:28And then a little bit of oil.
0:15:30 > 0:15:32Now, the challenging part,
0:15:32 > 0:15:35slowly stretching the dough without making too many holes in it.
0:15:36 > 0:15:41In Austria you have to know how to do this before you can get married.
0:15:41 > 0:15:44Slowly pull it outwards and just fold it over the edges.
0:15:44 > 0:15:48- You need to be able to read your newspaper through this.- Fantastic.
0:15:48 > 0:15:50Look at that. So paper thin.
0:15:50 > 0:15:52Don't worry about the little holes.
0:15:52 > 0:15:54You're going to make the most traditional one,
0:15:54 > 0:15:55which is the apple strudel,
0:15:55 > 0:15:59and that's literally my grandma's recipe.
0:16:00 > 0:16:04Franz drizzled clarified butter all over the pastry.
0:16:05 > 0:16:07Then adds breadcrumbs.
0:16:09 > 0:16:13And the apples cooked in sugar and cinnamon.
0:16:13 > 0:16:16The only thing I changed to my grandma's recipe...
0:16:16 > 0:16:18is raisins.
0:16:18 > 0:16:22- Oh, OK.- But, I soak my raisins for three days in rum.
0:16:22 > 0:16:25I just got this waft of alcohol.
0:16:25 > 0:16:26# Express yourself
0:16:26 > 0:16:29# Oh, come on, now... #
0:16:29 > 0:16:33With all the ingredients in, it's time to roll.
0:16:33 > 0:16:36Now you're going to see why we put it on a table cloth.
0:16:36 > 0:16:38Because as the pastry is still thin,
0:16:38 > 0:16:40you would not be able to remove it from a normal table.
0:16:40 > 0:16:43- It would just stick, wouldn't it? - We just lift up the sheet...
0:16:44 > 0:16:47..and then slowly...
0:16:47 > 0:16:51- Slowly roll.- There you go.
0:16:51 > 0:16:53And then you just pull your sheet back again
0:16:53 > 0:16:56and just keep rolling until the end.
0:16:56 > 0:16:59- There you go. And that's it then. - Does it take long to cook this?
0:16:59 > 0:17:03I bake it at 175 degrees for 45 minutes.
0:17:03 > 0:17:06- Thank you, that was really good to see.- You're welcome.
0:17:06 > 0:17:09OK, so that's the making of the strudel.
0:17:09 > 0:17:15Street markets are great places to sample food from all over the world.
0:17:17 > 0:17:21And it's not all about savoury dishes, as these boys have proven.
0:17:22 > 0:17:27Simple sweets and brilliant baking goes down a storm too.
0:17:27 > 0:17:29Mmm.
0:17:39 > 0:17:42Mmm. Now, I really do love making cakes -
0:17:42 > 0:17:45big ones, small ones, fancy ones - and at the moment,
0:17:45 > 0:17:50I'm really into this upside down one called my dolce and banana cake,
0:17:50 > 0:17:53and it's sticky and gingery and just plain yummy
0:17:53 > 0:17:55and I really hope that you like it.
0:17:55 > 0:17:58# I'm...
0:17:58 > 0:18:01# Coming...out... #
0:18:01 > 0:18:03First, make the caramel.
0:18:03 > 0:18:05# ..I'm coming... #
0:18:05 > 0:18:08Mix soft brown sugar into melted butter...
0:18:08 > 0:18:11# ..Ten years from now we'll still be on top
0:18:11 > 0:18:13# I thought I told you that we won't stop... #
0:18:13 > 0:18:16Grease and line a square tin with parchment paper.
0:18:16 > 0:18:18This will make it easier to remove the cake later.
0:18:20 > 0:18:23For the sponge, combine softened butter...
0:18:24 > 0:18:27..soft, light brown sugar...
0:18:33 > 0:18:35..four eggs...
0:18:37 > 0:18:40..wholemeal flour...
0:18:40 > 0:18:42..vanilla extract...
0:18:43 > 0:18:46..self-raising flour...
0:18:46 > 0:18:48baking powder...
0:18:48 > 0:18:51ground ginger...
0:18:51 > 0:18:54ground cinnamon...
0:18:54 > 0:18:57treacle and a pinch of salt.
0:19:06 > 0:19:11Add some toasted pecans, slice two bananas,
0:19:11 > 0:19:14arrange on top of the caramel.
0:19:14 > 0:19:16Drizzle over the apple brandy.
0:19:17 > 0:19:20Spread the cake mix evenly in the tin,
0:19:20 > 0:19:25and bake for about 45 minutes at 180 degrees.
0:19:27 > 0:19:30Leave to cool for around ten minutes, and there you have it,
0:19:30 > 0:19:34a very delicious dolce and banana upside down cake.
0:19:34 > 0:19:38# ..I don't know what they want from me... #
0:19:44 > 0:19:48I love baking pastries and cakes as the results are so rewarding.
0:19:50 > 0:19:53But one of the simplest and most pleasing things to bake
0:19:53 > 0:19:57is a big joint of meat that you can just bung in the oven
0:19:57 > 0:19:59and leave for hours.
0:20:02 > 0:20:05Here's my slow roast, fast prep leg of lamb.
0:20:06 > 0:20:11OK, I've got this beautiful piece of meat here, half leg of lamb.
0:20:11 > 0:20:13Lots of salt and pepper.
0:20:17 > 0:20:18And then...
0:20:20 > 0:20:22..into the pot like that.
0:20:23 > 0:20:25I've got these herbs.
0:20:25 > 0:20:28Rosemary, bay and sage.
0:20:28 > 0:20:32Just want to throw in about two branches of rosemary
0:20:32 > 0:20:36and then two bay leaves and then sage.
0:20:38 > 0:20:39Garlic.
0:20:39 > 0:20:43I'm just going to use my hand to break it into cloves.
0:20:43 > 0:20:48I'm not going to bother chopping them, just bash them,
0:20:48 > 0:20:50so that the flavours release nicely as it cooks.
0:20:50 > 0:20:56The only bit of chopping, for the lamb, are the onions.
0:20:56 > 0:21:01So I've got two red onions and I want to chop them into quarters.
0:21:08 > 0:21:11This is great for a Sunday roast,
0:21:11 > 0:21:14because there's such little prep involved.
0:21:15 > 0:21:19Good squidge of honey for some sweetness...
0:21:21 > 0:21:23..and Chardonnay.
0:21:23 > 0:21:25I do love an Aussie Chardonnay.
0:21:25 > 0:21:28I know it's a bit 1985, but I still like it.
0:21:28 > 0:21:33And it's great to cook with. Nice and oakey and woody.
0:21:33 > 0:21:37Going to put about 500ml in here, about three quarters of a bottle.
0:21:39 > 0:21:41Pop the lid on.
0:21:43 > 0:21:49That goes into the oven for four hours at 150 degrees,
0:21:49 > 0:21:51and I know it sounds like ages,
0:21:51 > 0:21:54but that prep took what, five minutes if that?
0:21:58 > 0:22:00Now for the roasties.
0:22:08 > 0:22:10Halfway through cooking time,
0:22:10 > 0:22:13pop the spuds into the oven to cook for the last two hours.
0:22:25 > 0:22:28Four hours and everything is ready.
0:22:29 > 0:22:30Little tatties...
0:22:32 > 0:22:34..and the beautiful baked lamb.
0:22:39 > 0:22:43I added some frozen peas to the dish ten minutes before the end
0:22:43 > 0:22:48of cooking time, and now, a little parsley to finish.
0:22:48 > 0:22:53This is ideal for lazy days when you want to throw something together
0:22:53 > 0:22:55and leave it to cook.
0:22:56 > 0:22:57A fuss free roast.
0:23:05 > 0:23:08# You never say hey Or remember my name
0:23:08 > 0:23:11# It's probably cos you think you're cooler than me. #
0:23:15 > 0:23:18You just can't beat a great British strawberry.
0:23:18 > 0:23:21This sweet and juicy fruit looks as good as it tastes.
0:23:22 > 0:23:26And I love to use them in my baking to add a finishing flourish
0:23:26 > 0:23:29to my perfect little mini cakes.
0:23:33 > 0:23:37People often say to me, "I really love making cakes,
0:23:37 > 0:23:40"but I don't have one of those fancy kitchen mixers at home
0:23:40 > 0:23:42"and I really want to learn how to make a cake by hand,"
0:23:42 > 0:23:46so this recipe, my strawberry and cream mini cakes, is for you.
0:23:46 > 0:23:51It starts with a wooden spoon, a bowl and some scales.
0:23:51 > 0:23:57And first, it's 250 grams of soft butter...
0:23:57 > 0:24:01and then 250 grams of caster sugar.
0:24:03 > 0:24:05And then I'm going to cream them together.
0:24:05 > 0:24:10Now, a lot of recipes say, "Cream until light and fluffy,"
0:24:10 > 0:24:12and it's very easy doing that with a mixer,
0:24:12 > 0:24:15but by hand, it's a little harder.
0:24:15 > 0:24:19You really smush it with the sugar to mix it all in.
0:24:22 > 0:24:25Right. That's just about ready.
0:24:25 > 0:24:27Nice and fluffy, a little bit lighter,
0:24:27 > 0:24:31and it's all combined, so I'm going to add the eggs now.
0:24:31 > 0:24:34So I'm going to add two at a time.
0:24:34 > 0:24:35If you add too many all in one go,
0:24:35 > 0:24:37they don't blend nicely when you're doing it by hand.
0:24:37 > 0:24:39The most important thing
0:24:39 > 0:24:43is to make sure that your eggs are room temperature.
0:24:43 > 0:24:46Just keep beating it really hard and it will come together.
0:24:50 > 0:24:54OK, so that's nice and smooth, and that's just what you want.
0:24:54 > 0:24:56And I'll add the other two eggs.
0:25:02 > 0:25:04Then beat it again, really hard.
0:25:04 > 0:25:08It's the heat and the friction that will bring the mixture together
0:25:08 > 0:25:10and make it nice and smooth.
0:25:13 > 0:25:16Right. Now the flour.
0:25:16 > 0:25:21250 grams of self-raising flour and a teaspoon of baking powder.
0:25:21 > 0:25:25I just add baking powder even though I'm using self-raising flour,
0:25:25 > 0:25:27just to give it an extra boost.
0:25:28 > 0:25:30Nice and smooth.
0:25:30 > 0:25:34Get right underneath it with any stubborn bits of flour.
0:25:34 > 0:25:36Then it all combines nicely.
0:25:38 > 0:25:41Then, vanilla pod.
0:25:44 > 0:25:46Into the bowl.
0:25:46 > 0:25:47Mix.
0:25:47 > 0:25:51You just need to check that your cake mix
0:25:51 > 0:25:54is of the right consistency, because sometimes you might need to add
0:25:54 > 0:25:57just a tablespoon or so of milk or water.
0:25:57 > 0:26:00To check, I put some on the end of my spoon,
0:26:00 > 0:26:05and then just shake once and it should just flop off like that.
0:26:05 > 0:26:11Now finally, one pinch of salt just to boost the flavour even more.
0:26:11 > 0:26:12Just a little bit.
0:26:13 > 0:26:17Couple of stirs, and now I'll fill my muffin cases.
0:26:29 > 0:26:33Bake the cakes for 25 minutes at 180 degrees C.
0:26:38 > 0:26:40So, chocolate is melting,
0:26:40 > 0:26:42cakes are cooling, and now I'll get on with the cream.
0:26:42 > 0:26:46I need 300ml of double cream.
0:26:49 > 0:26:52There. 50 grams of icing sugar.
0:26:53 > 0:26:57And then the seeds of a vanilla pod.
0:26:58 > 0:27:01Then I need to whisk everything together.
0:27:02 > 0:27:03Right.
0:27:03 > 0:27:08If you can make sure that your double cream is nice and cold,
0:27:08 > 0:27:10it'll whisk up much more easily.
0:27:11 > 0:27:12Right.
0:27:12 > 0:27:15I'm almost ready to fill the cakes, but first,
0:27:15 > 0:27:18I just need to cut them in half.
0:27:18 > 0:27:19# If you love it like I love it
0:27:21 > 0:27:24# And you feel what I feel inside
0:27:24 > 0:27:29# Is this love, is this love Is this love? #
0:27:37 > 0:27:40For the finishing touch, pour the melted chocolate
0:27:40 > 0:27:41into a small piping bag.
0:27:42 > 0:27:46# ..Can you feeeeeeel the love?
0:27:46 > 0:27:49# Can you feeeeeeel the love? #
0:27:56 > 0:28:00Well, I hope I've inspired you to get baking.
0:28:01 > 0:28:07Whether you fancy some meltingly tender roast lamb...
0:28:07 > 0:28:10a gorgeous crunchy bread...
0:28:10 > 0:28:14or some scrawny cakes and tarts,
0:28:14 > 0:28:17baking really can be surprisingly quick and easy to do.
0:28:18 > 0:28:21It's up to the oven to do all of the hard work.
0:28:24 > 0:28:26So, next time you want to put something extra special
0:28:26 > 0:28:29and impressive on the table, why not try baking?
0:28:29 > 0:28:31It really is that simple.
0:28:31 > 0:28:34Right, crew. Anyone want a cake?
0:28:56 > 0:28:58Subtitles by Red Bee Media