0:00:03 > 0:00:06I'm Lorraine Pascale and this is all about fast, fresh and easy food.
0:00:08 > 0:00:12Delicious meals don't have to take a long time to make. And for me,
0:00:12 > 0:00:15cooking 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 > 0:00:27Follow my tips and hopefully,
0:00:27 > 0:00:30you'll never want to reach for a ready-made meal again.
0:00:33 > 0:00:35Making quick, tasty food for everyday meals
0:00:35 > 0:00:38and last-minute entertaining - it can all be so easy.
0:00:59 > 0:01:03Sometimes, rustling up some posh nosh is the order of the day
0:01:03 > 0:01:05when you really want to impress friends and family.
0:01:05 > 0:01:09Now, these recipes are great for when you really want to show off
0:01:09 > 0:01:11and no-one needs to know how easy they really are.
0:01:13 > 0:01:16I'm serving up a delicious bowl of French onion soup,
0:01:16 > 0:01:18ideal for a sophisticated lunch.
0:01:18 > 0:01:22These white chocolate dipped cherries and white chocolate lollipops
0:01:22 > 0:01:24always go down a treat at parties and are a doddle.
0:01:24 > 0:01:26For a special dinner,
0:01:26 > 0:01:30I rustle up some quick-cook canape crostinis...
0:01:30 > 0:01:33a mouth-watering and surprising simple dish
0:01:33 > 0:01:36of maple and balsamic glazed lamb with feta and couscous...
0:01:38 > 0:01:42..an indulgent chocolate dessert - "Let Them Eat Cake" cake.
0:01:45 > 0:01:47But first, for a really simple posh snack -
0:01:47 > 0:01:50my pancetta and Parmesan puffs.
0:01:54 > 0:01:57OK, so pancetta and Parmesan puffs.
0:01:57 > 0:02:01They're choux pastry, which I think is the easiest pastry to make.
0:02:01 > 0:02:04So, start with crisping up the pancetta.
0:02:10 > 0:02:12Right, now for the actual choux pastry.
0:02:12 > 0:02:16First of all, 50 grams of butter.
0:02:16 > 0:02:18And then 125 ml of milk.
0:02:23 > 0:02:28Cook gently until the butter melts, then turn the heat up to bubble away.
0:02:31 > 0:02:35Now measure out the rest of the pastry ingredients.
0:02:35 > 0:02:3775 grams of plain flour...
0:02:37 > 0:02:3925 grams of grated Parmesan...
0:02:40 > 0:02:41..and chilli powder.
0:02:41 > 0:02:44You can put in as much of this as you like.
0:02:47 > 0:02:50Now the pancetta, lovely and crisp.
0:02:50 > 0:02:54So I'm going to just pour it on there to get rid of the excess fat.
0:02:54 > 0:02:56The butter's melted.
0:02:56 > 0:02:59Let it bubble for not very long, a few seconds.
0:02:59 > 0:03:03And then off the heat and pour in the flour mix.
0:03:06 > 0:03:08Then give it a really good beating.
0:03:08 > 0:03:10So now I've got to add the eggs.
0:03:10 > 0:03:13But the problem is if I add the eggs right now,
0:03:13 > 0:03:15the eggs are going to scramble.
0:03:15 > 0:03:20So if I just sort of smoosh it against the sides of the pan
0:03:20 > 0:03:23and then just leave it for a couple of minutes to cool down.
0:03:26 > 0:03:30Right, so this should have cooled down nicely now.
0:03:30 > 0:03:33And it's, yeah, just about body temperature.
0:03:33 > 0:03:35So I can add the eggs. One at a time.
0:03:38 > 0:03:40And then I'm going to beat it.
0:03:41 > 0:03:43Another egg.
0:03:43 > 0:03:46In it goes.
0:03:46 > 0:03:48A really hard stir.
0:03:48 > 0:03:50There you go.
0:03:50 > 0:03:52It's just going smooth.
0:03:52 > 0:03:56OK, so the last thing I need to add now is the pancetta.
0:04:01 > 0:04:03That's the pastry made. Really easy.
0:04:04 > 0:04:09I'm going to pipe my pastry blobs onto a baking tray.
0:04:11 > 0:04:13Spoon it in.
0:04:14 > 0:04:17Get as much of the mix out as you can.
0:04:17 > 0:04:20There's valuable tastiness in this pan
0:04:20 > 0:04:23and you want to get every last inch of it out.
0:04:29 > 0:04:32And then twist the top so it's nice and taut.
0:04:32 > 0:04:37Then snip off the end to give you a hole about one centimetre.
0:04:37 > 0:04:40Just to make sure those pancetta bits can come out as well.
0:04:41 > 0:04:44Just put four blobs and it acts like glue.
0:04:44 > 0:04:49So what I'm looking for is kind of like bite-size portions.
0:04:49 > 0:04:52And they're quite spaced apart because they do puff up a little bit.
0:04:52 > 0:04:56It's all the moisture in the mix turning to steam
0:04:56 > 0:04:59that will cause the puffs to rise, rather than any baking powder.
0:05:03 > 0:05:07And, of course, choux pastry doesn't have to be savoury.
0:05:07 > 0:05:10With this, I've added cheese and pancetta,
0:05:10 > 0:05:12but if you just take choux pastry,
0:05:12 > 0:05:15you can make eclairs, profiteroles.
0:05:16 > 0:05:18There. And if you have any bits
0:05:18 > 0:05:20that are sticking up,
0:05:20 > 0:05:23just take water on your finger and just push it down.
0:05:23 > 0:05:25Because these bits can burn.
0:05:25 > 0:05:27So I want to get rid of those.
0:05:27 > 0:05:34And these go into the oven at about 170 degrees
0:05:34 > 0:05:36for 25 minutes.
0:05:36 > 0:05:40Until they're lovely and puffy and golden brown.
0:05:46 > 0:05:49Now, these little lovelies are a great any-time snack.
0:05:52 > 0:05:54Mmm!
0:05:54 > 0:05:57A perfectly yummy posh Parmesan parcel.
0:06:01 > 0:06:04You can find a little bit of luxury in the simplest of flavours.
0:06:04 > 0:06:06I love cherries, bursting with juice.
0:06:06 > 0:06:09They're gorgeous on their own, but I'm going to show you
0:06:09 > 0:06:14an easy and elegant way of making the ordinary extraordinary
0:06:14 > 0:06:16with my white chocolate dipped cherries.
0:06:20 > 0:06:23And I've got a posh take on a childhood favourite
0:06:23 > 0:06:26with my white chocolate lollipops with dried cranberries.
0:06:27 > 0:06:31# I try to keep my heartbeat
0:06:31 > 0:06:33# But I can't get it right... #
0:06:33 > 0:06:35You'll need a big bar
0:06:35 > 0:06:38of cheap white chocolate, melted.
0:06:40 > 0:06:41I like to use a microwave.
0:06:41 > 0:06:4430-second blasts, stir between each blast.
0:06:46 > 0:06:47# ..Oh, heaven
0:06:47 > 0:06:49# Oh, heaven
0:06:49 > 0:06:52# I wait with good intentions... #
0:06:52 > 0:06:55White chocolate is not as easy to melt as other chocolate.
0:06:55 > 0:06:57It can go lumpy or grainy if it gets too hot.
0:06:57 > 0:07:01It should be smooth, runny and shiny.
0:07:01 > 0:07:02# ..Oh, heaven
0:07:02 > 0:07:05# Oh, heaven... #
0:07:05 > 0:07:07But now for the really fun bit -
0:07:07 > 0:07:09holding a cherry by the stalk,
0:07:09 > 0:07:11pull it slowly through the melted chocolate.
0:07:11 > 0:07:13# ..Oh, heaven
0:07:13 > 0:07:15# Oh, heaven
0:07:15 > 0:07:19# I wait with good intention
0:07:19 > 0:07:21# Oh, heaven
0:07:21 > 0:07:23# Oh, heaven
0:07:23 > 0:07:26# I wait with good intention... #
0:07:28 > 0:07:31Then put the cherries in the fridge for 15 minutes,
0:07:31 > 0:07:33or until the chocolate hardens.
0:07:35 > 0:07:37So pretty for the end of a dinner party.
0:07:39 > 0:07:41# ..Oh, heaven
0:07:41 > 0:07:43# Oh, heaven
0:07:43 > 0:07:47# I wait with good intentions... #
0:07:47 > 0:07:50For my white chocolate lollipops with dried cranberries,
0:07:50 > 0:07:53lay some lolly sticks on baking parchment
0:07:53 > 0:07:56and then drop a spoonful of chocolate on each of the sticks.
0:07:56 > 0:07:58# ..Oh, heaven
0:07:58 > 0:08:00# Oh, heaven
0:08:00 > 0:08:03# I wait with good intentions... #
0:08:03 > 0:08:08Scatter finely chopped dried cranberries over the chocolate.
0:08:08 > 0:08:10# ..Then I'm gone
0:08:10 > 0:08:12# Then I'm gone... #
0:08:12 > 0:08:16Put them in the fridge to set, then carefully peel off the paper.
0:08:16 > 0:08:19Simply heaven. A delicious posh nibble.
0:08:19 > 0:08:21# ..Then I'm gone... #
0:08:26 > 0:08:29It's surprisingly easy to add a little elegance to your day,
0:08:29 > 0:08:32like my French onion and sage soup
0:08:32 > 0:08:35with big fat Gruyere and mustard croutons.
0:08:35 > 0:08:39Rich and yummy, with absolutely no fuss, no tears.
0:08:39 > 0:08:44# ..My tears dry on their own... #
0:08:44 > 0:08:47It's just simple store cupboard ingredients and some fresh herbs.
0:08:47 > 0:08:49Put a knob of butter and a drizzle of olive oil
0:08:49 > 0:08:51in a pan over a medium heat.
0:08:56 > 0:09:00Take four large onions - even the big ones needn't make you cry
0:09:00 > 0:09:03if you chill them before you start -
0:09:03 > 0:09:05and make sure you use a really sharp knife to slice them finely.
0:09:05 > 0:09:11# ..My tears dry on their own... #
0:09:11 > 0:09:13Put them in a pan with a bay leaf
0:09:13 > 0:09:16and cook them until soft.
0:09:16 > 0:09:18It should take about 20 minutes.
0:09:18 > 0:09:20That will give you time
0:09:20 > 0:09:22to get started on those luscious, big fat croutons.
0:09:26 > 0:09:28Cut some generous slices of baguette.
0:09:28 > 0:09:31Grate 75 grams of Gruyere cheese
0:09:31 > 0:09:34and mix it with a big pinch of mustard powder.
0:09:34 > 0:09:37Then put the whole lot on the croutons.
0:09:39 > 0:09:44Those go in the oven for eight minutes at 150 degrees.
0:09:44 > 0:09:46# ..He walks away
0:09:46 > 0:09:48# The sun goes down
0:09:48 > 0:09:50# He takes the day... #
0:09:52 > 0:09:55Back to the soup - chop two cloves of garlic and a handful of sage.
0:09:55 > 0:09:59And when the onions are looking lovely and soft,
0:09:59 > 0:10:03add the garlic and sage, with a tablespoon of plain flour,
0:10:03 > 0:10:05and give them a good stir.
0:10:05 > 0:10:08Add a litre of good-quality liquid beef stock.
0:10:17 > 0:10:20Bring it to the boil and let it bubble away for a few minutes.
0:10:20 > 0:10:23Season with salt and pepper.
0:10:24 > 0:10:26It's so quick and easy,
0:10:26 > 0:10:29you don't just need a special occasion to treat yourself.
0:10:38 > 0:10:41Topped with the gorgeous crunchy croutons and parsley,
0:10:41 > 0:10:44this simple soup packs a posh punch.
0:10:44 > 0:10:48# ..My tears dry on their own
0:10:48 > 0:10:51# Whoa, he walks away
0:10:51 > 0:10:53# The sun goes down
0:10:53 > 0:10:55# He takes the day
0:10:55 > 0:10:57# But I am gone... #
0:11:02 > 0:11:08When I was a kid, street food was a greasy burger in a roadside van.
0:11:08 > 0:11:10Now there's a street food revolution.
0:11:10 > 0:11:14I love it because it makes sophisticated food accessible.
0:11:14 > 0:11:17It doesn't cost the Earth and you can eat your way around the world.
0:11:19 > 0:11:21So I'm here in the Great British outdoors,
0:11:21 > 0:11:26looking forward to some more fantastic street food.
0:11:26 > 0:11:30And this is a real food market in London's South Bank.
0:11:30 > 0:11:34Today, I'm in search of a traditional Spanish snack
0:11:34 > 0:11:35with a touch of luxury - churros.
0:11:35 > 0:11:37I've always thought of churros
0:11:37 > 0:11:39as a kind of Spanish doughnut
0:11:39 > 0:11:41and I've come here to find out more.
0:11:41 > 0:11:43Do come into our little abode.
0:11:43 > 0:11:45- Now, I'm coming in to help you today. - Oh, good!
0:11:45 > 0:11:47Depending on the accompaniment,
0:11:47 > 0:11:50the little sticks can be savoury or sweet
0:11:50 > 0:11:54and they're an extremely social snack, great for sharing.
0:11:54 > 0:11:57Leslie McKay-Garcia learned from her mother
0:11:57 > 0:12:00and has passed on the secret to son Henry.
0:12:04 > 0:12:07- OK, so what goes in first? - First, the flour.- Flour.
0:12:07 > 0:12:11- What kind of flour is that? - Mostly foreign, just because English flour is very overground.
0:12:11 > 0:12:14- You're not going to tell me, are you?- No. Our secret recipe.
0:12:14 > 0:12:18- A cup of sugar in. - And then...?- A bit of salt.
0:12:18 > 0:12:23- It's effectively a bread mix.- And then you put a bit of baking powder.
0:12:23 > 0:12:27You do this all by eye? Because you're so used to doing it,
0:12:27 > 0:12:29- you know exactly what goes in. - He has my churros genes in him.
0:12:29 > 0:12:31- Then you mix it together.- Yes.
0:12:31 > 0:12:35Once that's done, you get the water.
0:12:35 > 0:12:36So what am I looking for here?
0:12:36 > 0:12:43When you're mixing the dough, you tend to get under it and twist it over.
0:12:43 > 0:12:46You're trying to make sure you don't get really powdery bits.
0:12:46 > 0:12:50- Yep. So can I have a little mix? Can I just see?- You can.
0:12:50 > 0:12:54- It's quite a stiff dough, isn't it? - Yeah, it gets stiff after a while.
0:12:55 > 0:12:56Yeah.
0:12:56 > 0:13:01With the dough at the right consistency, it's time to shape it into churros, ready for cooking.
0:13:02 > 0:13:04The mix goes into a churrera -
0:13:04 > 0:13:06a giant syringe with a star-shaped nozzle
0:13:06 > 0:13:09that pumps the churros into boiling oil.
0:13:09 > 0:13:14- It's like a giant garlic crusher. - Yeah, or a Play-Doh hair extruder.
0:13:14 > 0:13:15All the same theory.
0:13:15 > 0:13:18There's a lot of different recipes for churros.
0:13:18 > 0:13:20I learned from my mother in a churros shop -
0:13:20 > 0:13:21a simple, plain way of doing it.
0:13:21 > 0:13:25- You're really packing it in there. - Really packing it in.
0:13:25 > 0:13:28- And then we hand these...- So these are hot, right? Very hot.- Very hot.
0:13:30 > 0:13:33I'm going to stand over here, away from the oil flicking.
0:13:33 > 0:13:37And we have to do it quite quickly because they're so quick cooking
0:13:37 > 0:13:41- that if you take too long, the first ones are cooked before the last ones have gone in.- OK.
0:13:41 > 0:13:44If you notice, they don't drop into the oil very far.
0:13:44 > 0:13:47They just sit on top, like tempura. It's got to be a really hot oil.
0:13:47 > 0:13:52- Fabulous!- Every part of the process has to be done really carefully.
0:13:52 > 0:13:54I've had Michelin-star chefs who've come to try out
0:13:54 > 0:13:56and they just haven't...
0:13:56 > 0:13:59- They just don't have it. - They don't have it.
0:13:59 > 0:14:00They didn't have the dough fingers!
0:14:00 > 0:14:02So how long do they cook in there for?
0:14:02 > 0:14:05Oh, about 30 seconds. Till they brown. Till they've gone brown.
0:14:05 > 0:14:09- Brown and crisp.- And then they come out. That's it!- Mmm!
0:14:09 > 0:14:12Now we let them cool down for a few seconds.
0:14:12 > 0:14:16But the effect is when you open it, it should crack open.
0:14:16 > 0:14:18The inside should be light and fluffy.
0:14:18 > 0:14:22Some people think these are like doughnuts. That's what people call them, Spanish doughnuts.
0:14:22 > 0:14:25- What do you think about that? - There's no dairy in them.
0:14:25 > 0:14:28Anything that's a doughnut or a pancake, they tend to be chewier.
0:14:28 > 0:14:30They have that consistency about them.
0:14:30 > 0:14:33- Churros are much lighter, they're a bread mix.- Snap.- So, snap.
0:14:33 > 0:14:36Now they've cooled down for a second... Excuse the fingers.
0:14:36 > 0:14:40- Excuse fingers. - You have the...snap.
0:14:44 > 0:14:48Leslie serves her churros simply with sugar, cinnamon
0:14:48 > 0:14:50and a thick melted chocolate.
0:14:50 > 0:14:53- So I've got my churros...- Churros.
0:14:55 > 0:14:57I'm going to...
0:14:57 > 0:15:00I'm going to dip it in the chocolate... Mmm!
0:15:01 > 0:15:05Nice. SHE LAUGHS
0:15:05 > 0:15:08It is very nice, because you might think it would be really greasy...
0:15:08 > 0:15:09- Yes.- ..but it's not at all.
0:15:09 > 0:15:11- There's hardly anything on my fingers.- There's nothing.
0:15:11 > 0:15:16And it doesn't have that "huh" feeling that sometimes dairy products can do.
0:15:16 > 0:15:20- Yum! - Just dip your finger in when you've finished and finish it off.
0:15:20 > 0:15:22Aww, it's lovely.
0:15:22 > 0:15:28- Hmm. So a really simple, tasty, fresh, fast snack.- Yes.
0:15:28 > 0:15:30Fantastic.
0:15:32 > 0:15:36Great things really do come in small packages.
0:15:37 > 0:15:39What street food does so well
0:15:39 > 0:15:42is to dress up basic quality ingredients and deliver
0:15:42 > 0:15:47sophisticated luxurious flavours, without the restaurant price tag.
0:15:47 > 0:15:50It's posh nosh on the street.
0:15:51 > 0:15:56Here's another elegant little idea - my quick-cook canape crostini.
0:15:59 > 0:16:02So easy to do and you can come up with your own combinations.
0:16:02 > 0:16:04Get creative!
0:16:05 > 0:16:08Slice a baguette and drizzle with olive oil.
0:16:08 > 0:16:12Bake for around eight minutes at 190 degrees.
0:16:12 > 0:16:14Now for the toppings.
0:16:17 > 0:16:19Chop a couple of large tomatoes, add a little oil,
0:16:19 > 0:16:22some torn up basil and mint,
0:16:22 > 0:16:24salt, pepper, and a little pinch of sugar.
0:16:26 > 0:16:28Combine.
0:16:28 > 0:16:30Get the bread out of the oven.
0:16:30 > 0:16:32It should be just crisp.
0:16:32 > 0:16:36Cut a garlic clove in half and rub it over the bread.
0:16:37 > 0:16:40And just spoon on the tomatoes.
0:16:42 > 0:16:45Or how about this? Grab a tin of cannellini beans.
0:16:45 > 0:16:48Add some olive oil, season and mash.
0:16:50 > 0:16:52Dollop the beans on top of some rocket
0:16:52 > 0:16:55and finish with half a slice of prosciutto.
0:17:00 > 0:17:03Or another idea - take goat's cheese.
0:17:03 > 0:17:06Season and crush with a fork.
0:17:08 > 0:17:11Add a fig slice, scattered mint leaves
0:17:11 > 0:17:14and a drizzle of honey and balsamic vinegar.
0:17:18 > 0:17:21Fast, fresh and easy finger food that is so quick to prepare
0:17:21 > 0:17:25that it gives you more time to join the party.
0:17:29 > 0:17:31If you're the type of person
0:17:31 > 0:17:33who likes the idea of cooking something really impressive,
0:17:33 > 0:17:36but just don't think you have the time,
0:17:36 > 0:17:38this next showstopper is for you.
0:17:40 > 0:17:42This really does taste as good as it looks.
0:17:45 > 0:17:46My maple-glazed lamb chops
0:17:46 > 0:17:49with mint, toasted almonds and feta couscous.
0:17:51 > 0:17:55And you start by putting the kettle on.
0:17:55 > 0:17:57Whilst the kettle's boiling,
0:17:57 > 0:18:03I'm going to get this pan on nice and hot for the lamb chops.
0:18:03 > 0:18:05Drizzle of oil.
0:18:05 > 0:18:06And then season the chops
0:18:06 > 0:18:10really well with salt and pepper.
0:18:10 > 0:18:12Obviously, it adds lots of flavour,
0:18:12 > 0:18:16but also, it gives a nice crust once they're cooked.
0:18:16 > 0:18:18Some fresh thyme.
0:18:21 > 0:18:23And then I pop them in.
0:18:23 > 0:18:26Nice little sizzle there.
0:18:28 > 0:18:33They need to cook for about three to four minutes on each side.
0:18:35 > 0:18:39And whilst they cook, I can get on with the glaze.
0:18:39 > 0:18:42It's just a knob of butter, about 25 grams.
0:18:42 > 0:18:43Along with two tablespoons
0:18:43 > 0:18:45of maple syrup.
0:18:46 > 0:18:49And then one tablespoon of balsamic.
0:18:51 > 0:18:54And then in over quite a low heat...
0:18:54 > 0:18:56And once it's all melted, I'll turn it up
0:18:56 > 0:18:58so it bubbles away and thickens.
0:19:00 > 0:19:01Right, the kettle's boiled.
0:19:01 > 0:19:06So I'm going to put about 300 grams of couscous in a bowl.
0:19:06 > 0:19:10And couscous, it's a nice alternative to having rice.
0:19:10 > 0:19:11Hot water.
0:19:11 > 0:19:15Just pour it over, about a centimetre or two over the top.
0:19:17 > 0:19:19And then a bit of Clingfilm.
0:19:19 > 0:19:21And that's all it needs to cook.
0:19:21 > 0:19:23Really, really simple.
0:19:24 > 0:19:28Now, with this, I like to serve some spring onions.
0:19:28 > 0:19:29I just chop these up nice and fine.
0:19:31 > 0:19:35And I like to use the white and green bit, just the pale green bit.
0:19:35 > 0:19:38Cos some of the dark can be a bit bitter.
0:19:38 > 0:19:41Check these chops. Flip them over.
0:19:41 > 0:19:45Got that lovely golden brown crust.
0:19:49 > 0:19:50Right, these are done.
0:19:50 > 0:19:54I'm going to put them on a plate to rest, just for a few minutes,
0:19:54 > 0:19:56while I get on with everything else.
0:19:56 > 0:19:57There.
0:19:59 > 0:20:04Right, I'm just going to put the spring onions in there,
0:20:04 > 0:20:06with flaked almonds, about half a packet, 50 grams.
0:20:08 > 0:20:11I'm going to give them a quick stir.
0:20:15 > 0:20:16And just going to
0:20:16 > 0:20:18finish off the couscous.
0:20:22 > 0:20:24So we'll just get this feta,
0:20:24 > 0:20:27and then just crumble it in.
0:20:27 > 0:20:30A little bit of pepper.
0:20:30 > 0:20:32Touch of extra virgin olive oil.
0:20:33 > 0:20:36And then I'm ready to plate up.
0:20:38 > 0:20:41Put the couscous in a nice big mound,
0:20:41 > 0:20:42with the lamb on top.
0:20:44 > 0:20:47Add the crunchy flaked almonds and spring onions.
0:20:47 > 0:20:50Beautiful maple and balsamic glaze...
0:20:50 > 0:20:53Just drizzle that over the top.
0:20:53 > 0:20:57..pomegranate seeds for a touch of luxury,
0:20:57 > 0:20:58and fresh mint.
0:20:58 > 0:21:01My maple and balsamic lamb with mint,
0:21:01 > 0:21:03toasted almonds and feta couscous.
0:21:06 > 0:21:09So that's some deliciously easy posh nosh.
0:21:11 > 0:21:14But the party hasn't started till you've got a drink in your hand.
0:21:15 > 0:21:20Now, I do love a glass of wine now and again, or a cocktail, or a mocktail,
0:21:20 > 0:21:24and these are a few of my favourites that you might want to try.
0:21:24 > 0:21:27In the mocktail corner, lychee and mint slush.
0:21:27 > 0:21:31Lychees, lychee juice, fresh mint and ice.
0:21:31 > 0:21:37These ingredients combine in a super refreshing palate cleanser.
0:21:39 > 0:21:42And I've another easy non-alcoholic tipple.
0:21:42 > 0:21:46The old classic, Shirley Temple - ginger ale, Grenadine and a cherry.
0:21:46 > 0:21:48Take a tall glass, fill with ginger ale,
0:21:48 > 0:21:51a splash of Grenadine syrup and garnish with the cherry.
0:21:54 > 0:21:58And then, in the cocktail coroner, the Caribbean classic, Rusty Nail -
0:21:58 > 0:22:00whisky, Drambuie and lemon.
0:22:02 > 0:22:06I go with two parts whisky to one part Drambuie.
0:22:06 > 0:22:07Otherwise, it's a bit too sweet.
0:22:11 > 0:22:14And a Very Berry Crush -
0:22:14 > 0:22:18blackcurrants, blackcurrant liqueur, rum and soda water.
0:22:19 > 0:22:23An effervescent summer favourite, it's delicious.
0:22:25 > 0:22:27For a decadent finish to a meal,
0:22:27 > 0:22:29I really don't think you can beat a gorgeous cake.
0:22:30 > 0:22:34Of course, you can cheat and buy something.
0:22:34 > 0:22:37But I like to pull out all the stops...
0:22:38 > 0:22:40..with my home-made "Let Them Eat Cake" cake.
0:22:47 > 0:22:51It's the most indulgent chocolatey showstopper I know.
0:22:52 > 0:22:54So it starts with 150 grams of soft butter.
0:22:54 > 0:22:57And I'm going to weigh everything into the bowl.
0:23:00 > 0:23:03And then 250 grams of caster sugar.
0:23:03 > 0:23:05So I'm just going to zero out my scales
0:23:05 > 0:23:08and then weigh 250 grams on top of the butter.
0:23:10 > 0:23:12And then 150 grams of self-raising flour.
0:23:15 > 0:23:16And then soured cream.
0:23:16 > 0:23:20This is going to help make the cake really moist and soft.
0:23:22 > 0:23:25Almost the whole pot.
0:23:26 > 0:23:29And then four medium-sized eggs.
0:23:30 > 0:23:33What's quite important when you're making cakes
0:23:33 > 0:23:36is that the eggs are room temperature.
0:23:36 > 0:23:38If all your ingredients are quite cold,
0:23:38 > 0:23:42they're not going to blend in nicely and the mix will curdle.
0:23:44 > 0:23:49And then 50 grams of cocoa powder, not too much cocoa powder,
0:23:49 > 0:23:52because it really dries out the sponge.
0:23:52 > 0:23:54So just enough to give it some flavour.
0:23:54 > 0:23:56A little bit of baking powder, so one teaspoon.
0:23:58 > 0:24:00And now vanilla. Pure flavour.
0:24:02 > 0:24:05A little pinch of salt.
0:24:05 > 0:24:07Now into the mixer.
0:24:07 > 0:24:09Put this tea towel over the top
0:24:09 > 0:24:12so the flour and cocoa powder don't fly everywhere.
0:24:12 > 0:24:14And start it off gently.
0:24:14 > 0:24:17Just to get it beginning to mix in.
0:24:20 > 0:24:23Once all the powder's been moistened with the egg,
0:24:23 > 0:24:28just turn it up to quite high and then beat it for a few minutes.
0:24:38 > 0:24:41Right, I'm just going to get this mix into the two cake tins.
0:24:45 > 0:24:47Smells good.
0:24:47 > 0:24:51Need 20-centimetre tins. They've got a loose bottom.
0:24:51 > 0:24:53Just makes it much easier to take the cake out.
0:24:58 > 0:25:01Then I'll pop these into the oven.
0:25:03 > 0:25:06They'll go in for about 25 to 30 minutes at 180 degrees.
0:25:06 > 0:25:10Next, melt 100 grams of plain chocolate.
0:25:10 > 0:25:13I'm going to leave that to cool down just a little bit
0:25:13 > 0:25:16so that when I add it to the buttercream, it mixes in nicely.
0:25:16 > 0:25:18Now for the buttercream.
0:25:18 > 0:25:22So I need 250 grams of softened butter.
0:25:22 > 0:25:24Just the whole thing, put it in.
0:25:24 > 0:25:28And then 550 grams of icing sugar, which is rather a lot,
0:25:28 > 0:25:30but it's worth it for this recipe.
0:25:32 > 0:25:36And then about two tablespoons of milk,
0:25:36 > 0:25:39just to loosen up the buttercream a bit.
0:25:39 > 0:25:42# Tonight... #
0:25:42 > 0:25:46And then I'll give this a good mix.
0:25:46 > 0:25:48Low to start off with.
0:25:48 > 0:25:52# ..So I set the world on fire
0:25:52 > 0:25:58# We can grow brighter than the sun... #
0:25:58 > 0:25:59OK, chocolate time.
0:26:06 > 0:26:07And then mix again
0:26:07 > 0:26:10to get it all nicely combined.
0:26:16 > 0:26:19Now, that is just what I'm looking for -
0:26:19 > 0:26:22it's soft, it's light, it's fluffy. Just perfect.
0:26:22 > 0:26:24Time to get those cakes out of the oven.
0:26:27 > 0:26:31Leave the cakes to cool slightly in the tin for a couple of minutes.
0:26:32 > 0:26:36Then gently remove them to cool completely on a wire rack.
0:26:41 > 0:26:43Now I'm going to sandwich these cakes together.
0:26:44 > 0:26:49I'm going to put a big blob of buttercream on the plate here,
0:26:49 > 0:26:52that's going to stop the sponge from sliding off.
0:26:57 > 0:27:00And just smooth it all around the cake.
0:27:00 > 0:27:04It just needs to be thick enough so that the malted balls can stick on.
0:27:06 > 0:27:08OK, I'm happy with that.
0:27:08 > 0:27:10Now for the malted balls.
0:27:12 > 0:27:13Right, let's go.
0:27:14 > 0:27:18# ..Tonight
0:27:18 > 0:27:22# We are young
0:27:23 > 0:27:27# So let's set the world on fire
0:27:27 > 0:27:35# We can burn brighter than the sun... #
0:27:35 > 0:27:37This cake is a real showstopper
0:27:37 > 0:27:40that will make any occasion really special.
0:27:44 > 0:27:48I've shown you how easy it is to add a little luxury into your cooking,
0:27:48 > 0:27:53whether it's an elegant snack like my Parmesan puffs,
0:27:53 > 0:27:55indulgent chocolate treats...
0:27:55 > 0:28:00or a fuss-free meal, fit for the most sophisticated dinner table.
0:28:01 > 0:28:05I believe we all deserve a bit of posh nosh in our lives.
0:28:06 > 0:28:08So, next time you really want to wow your guests,
0:28:08 > 0:28:10I hope you'll try one of my recipes.
0:28:10 > 0:28:13They're so easy and make a big impact.
0:28:13 > 0:28:15Right, cake, anyone?
0:28:31 > 0:28:34Subtitles by Red Bee Media Ltd