0:00:02 > 0:00:03I'm Mary Berry
0:00:03 > 0:00:06and in this series, I'll be celebrating the very best
0:00:06 > 0:00:09of my everyday cooking.
0:00:10 > 0:00:13Day-to-day cooking needn't be mundane.
0:00:13 > 0:00:17Even the simplest recipes can be a joy.
0:00:17 > 0:00:21I want to show you easy ways to transform dishes
0:00:21 > 0:00:23into something really special.
0:00:23 > 0:00:27From my indulgent and delicious ideas...
0:00:27 > 0:00:29It's sheer heaven on a plate.
0:00:29 > 0:00:30Mm!
0:00:30 > 0:00:34..to recipes that stir fond memories...
0:00:34 > 0:00:35Welcome home, Mary.
0:00:35 > 0:00:37I'm here to stay!
0:00:38 > 0:00:40..and my surprisingly easy show-stoppers
0:00:40 > 0:00:42for when you really want to show off.
0:00:42 > 0:00:44Oh, wow!
0:00:45 > 0:00:46How about that, then?
0:00:46 > 0:00:48In this programme,
0:00:48 > 0:00:53the everyday dishes I love to whip up into fabulous crowd-pleasers.
0:00:53 > 0:00:55How about sorbet?
0:00:55 > 0:00:56I think we've got enough for everyone.
0:01:05 > 0:01:07To me, there's nothing more enjoyable
0:01:07 > 0:01:10than sharing our garden with everyone in our village.
0:01:10 > 0:01:14Today, our local church are having an event in the garden
0:01:14 > 0:01:19and there are loads of helping hands making cakes, tarts and scones.
0:01:20 > 0:01:22So, Alex, where would you like me to put them?
0:01:22 > 0:01:25- Oh, if you could just put them here, please. Lovely.- Right.
0:01:25 > 0:01:27- Yeah.- Lovely and fresh.
0:01:29 > 0:01:33It's wonderful to see everybody tucking in.
0:01:33 > 0:01:35- That was very good. - Mm!
0:01:36 > 0:01:39I have so many exciting recipes to feed a crowd,
0:01:39 > 0:01:42though perhaps not quite as big as this one.
0:01:45 > 0:01:49Here's my very own version of one we all love to share.
0:01:51 > 0:01:54A little something that's perfect to get them in the mood.
0:01:57 > 0:02:01A fruity number that gets plenty of oohs and ahs.
0:02:03 > 0:02:06And a cheesecake elevated to the spectacular.
0:02:09 > 0:02:12But first, a rich mouth-watering stew
0:02:12 > 0:02:15I've served up to hungry hordes for many a year.
0:02:18 > 0:02:23I've always been a fan of food that's easy to make for a crowd.
0:02:23 > 0:02:26So I'm making a timeless classic -
0:02:26 > 0:02:28beef and ale stew.
0:02:28 > 0:02:30And this one is really special.
0:02:30 > 0:02:34Good-quality braising beef makes all the difference.
0:02:34 > 0:02:36And I'm going to fry it, first of all,
0:02:36 > 0:02:39until it's a gorgeous golden-brown colour.
0:02:40 > 0:02:42SIZZLING
0:02:47 > 0:02:49Because I have got it hot,
0:02:49 > 0:02:53I know it's making an awful noise and an awful lot of spitting,
0:02:53 > 0:02:54but this is just what I want.
0:02:56 > 0:02:59Look at this pan - it's browning beautifully quickly.
0:03:01 > 0:03:04Once all the meat is beautifully browned,
0:03:04 > 0:03:06keep the same pan to fry off the vegetables.
0:03:08 > 0:03:10I'll have to have just a little drop more.
0:03:11 > 0:03:15Pickling onions or small shallots go perfectly.
0:03:15 > 0:03:17In they go.
0:03:17 > 0:03:22Then it's two carrots and 200g of little button mushrooms.
0:03:22 > 0:03:26And I've left the stalk on.
0:03:26 > 0:03:27They're nice and small.
0:03:29 > 0:03:32I love making stews. You can always do them ahead.
0:03:32 > 0:03:34It really is a winner.
0:03:34 > 0:03:38Now for the star ingredient, this wonderful ale.
0:03:39 > 0:03:40That's what's giving it the flavour.
0:03:40 > 0:03:43I'm going to use a whole bottle, that's 500 mil.
0:03:43 > 0:03:46My secret to make a smooth, velvety stew
0:03:46 > 0:03:50is to slowly whisk 50g of flour with the ale.
0:03:50 > 0:03:54If you sprinkle the meat with flour,
0:03:54 > 0:03:57often it gets in the crevices and doesn't really thicken it well.
0:03:57 > 0:04:00Whereas, if you do it this way,
0:04:00 > 0:04:04every little grain of flour is used to thicken the casserole.
0:04:04 > 0:04:06Don't worry, all the bubbles will go!
0:04:08 > 0:04:10So pour it in all at once.
0:04:14 > 0:04:18In goes 150ml of beef stock
0:04:18 > 0:04:21and then, for a full flavour, some rich onion marmalade.
0:04:23 > 0:04:27Now, I've got to add the meat back into there.
0:04:30 > 0:04:34Finally a splash of Worcester sauce, seasoning and a few bay leaves.
0:04:36 > 0:04:40Now this is a really gorgeous golden-brown colour.
0:04:40 > 0:04:44My grandmother, I just remember her in the kitchen,
0:04:44 > 0:04:48and she would take an old spoon and she'd put a little sugar on it
0:04:48 > 0:04:51and hold it over a naked flame
0:04:51 > 0:04:54and just watch it bubble to a dark caramel.
0:04:54 > 0:04:57She would then stir it in with the liquid
0:04:57 > 0:04:59and it would add a lovely golden-brown.
0:04:59 > 0:05:03Well, mine's a lovely colour, so I'm not doing anything to it.
0:05:03 > 0:05:06So that's ready for a long, slow cook,
0:05:06 > 0:05:09two-and-a-half hours at 140 fan,
0:05:09 > 0:05:12until the meat is soft and tender.
0:05:14 > 0:05:18What livens up a stew more than dumplings?
0:05:19 > 0:05:23Not just plain, round dumplings, but spiral dumplings
0:05:23 > 0:05:27with the wonderful flavour of parsley and horseradish.
0:05:28 > 0:05:33This is a light dough made with suet and self-raising flour
0:05:33 > 0:05:37and it's good to remember a wet dough is a lighter dough.
0:05:37 > 0:05:40All these things will give you fluffy dumplings.
0:05:42 > 0:05:45Just like scones, it doesn't need a lot of kneading.
0:05:45 > 0:05:49It feels a nice, wet dough. Look, it's sticking to my fingers.
0:05:49 > 0:05:51I know that's a good dough.
0:05:51 > 0:05:57To make the spiral, the trick is to roll it out on a nonstick sheet.
0:05:57 > 0:05:59Then roll that out...
0:06:00 > 0:06:01..into an oblong.
0:06:02 > 0:06:05So imagine we're going to do a Swiss roll.
0:06:05 > 0:06:08And to make them really flavoursome,
0:06:08 > 0:06:11I'm using lashings of hot horseradish.
0:06:11 > 0:06:14What goes better with beef than horseradish?
0:06:14 > 0:06:16And fresh parsley?
0:06:16 > 0:06:20Not only does the parsley add to the flavour,
0:06:20 > 0:06:25you can imagine, in the spirals, you get a green layer, which is lovely.
0:06:25 > 0:06:27Rather like a Catherine wheel.
0:06:27 > 0:06:30And just like when you're doing a roulade,
0:06:30 > 0:06:32let the paper do the work
0:06:32 > 0:06:34and then make a tight roll in the middle.
0:06:34 > 0:06:37Can you see? I'm tucking that in.
0:06:42 > 0:06:44For perfect results,
0:06:44 > 0:06:46firm it up in the fridge
0:06:46 > 0:06:49before you slice it into even spirals.
0:06:53 > 0:06:57The stew has had its time. Let's see how it is.
0:06:58 > 0:07:00And I might say, it's quite a weight.
0:07:03 > 0:07:07Give the dumplings plenty of space on top of the stew,
0:07:07 > 0:07:09so they can spread as they cook.
0:07:09 > 0:07:14And then, back in the oven, lid off, for 25 minutes
0:07:14 > 0:07:17with the temperature up to 200 fan.
0:07:26 > 0:07:27It looks pretty good to me.
0:07:27 > 0:07:29That's just what I wanted.
0:07:29 > 0:07:31I promised you that they would spread out.
0:07:31 > 0:07:33They've got a lovely crispy round top.
0:07:33 > 0:07:35So there it is,
0:07:35 > 0:07:40an everyday favourite transformed into a hearty crowd-pleaser.
0:07:40 > 0:07:42It's a perfect dish.
0:07:50 > 0:07:52I love having people round.
0:07:52 > 0:07:56But the first rule is make it simple, be organised
0:07:56 > 0:07:58and get as much as you can done ahead.
0:07:59 > 0:08:04My next recipe is the perfect thing for a sharing platter.
0:08:04 > 0:08:07A heavenly dip that's blissfully easy to make.
0:08:08 > 0:08:12So, all I'm going to do is put all those ingredients into a processor,
0:08:12 > 0:08:16season it, have a little taste and it's done.
0:08:16 > 0:08:19The only thing that's low-fat in this
0:08:19 > 0:08:22is 200g of light mayonnaise.
0:08:22 > 0:08:27The rest is jolly rich, starting with 150g of sour cream.
0:08:28 > 0:08:30Then, I've got Cheddar cheese grated
0:08:30 > 0:08:32and it's a really nice mature one.
0:08:33 > 0:08:38In goes 100g of that and, for a really full flavour,
0:08:38 > 0:08:4025g of grated Parmesan.
0:08:41 > 0:08:44I'll only need a quarter of an onion
0:08:44 > 0:08:47and then just sort of it cut it up roughly.
0:08:47 > 0:08:49In goes the onion.
0:08:51 > 0:08:54I love onion and garlic together.
0:08:54 > 0:08:57So I'm adding a couple of cloves into the mix.
0:08:59 > 0:09:02And all that remains is for me to add the artichokes.
0:09:02 > 0:09:04Now, I have strained those.
0:09:04 > 0:09:06You've got the sort of the base of the artichoke here
0:09:06 > 0:09:09and just a little bit of the leaf.
0:09:09 > 0:09:10In France it's called the foin.
0:09:10 > 0:09:13All that will go into a puree and give it a flavour.
0:09:13 > 0:09:16And just put them in all at once.
0:09:17 > 0:09:19All the ingredients are in there.
0:09:19 > 0:09:23Yes, it is a bit rich, but we're serving with it crudites,
0:09:23 > 0:09:26raw vegetables, so they're very good for you.
0:09:26 > 0:09:29Don't forget, a little pepper and salt
0:09:29 > 0:09:32and then whiz it into a fine puree.
0:09:38 > 0:09:39Like magic, it's done.
0:09:42 > 0:09:45It's really scrumptious!
0:09:55 > 0:09:58I'm serving this alongside quail's eggs,
0:09:58 > 0:10:01marinated prawns and beetroot hummus.
0:10:02 > 0:10:05I'm going to let everybody enjoy that now.
0:10:05 > 0:10:06So I'll take it down.
0:10:06 > 0:10:11This artichoke dip is a huge hit with friends and family.
0:10:11 > 0:10:15Sometimes, it's the simple pleasures we all love most
0:10:15 > 0:10:19and there's one sharing plate that never fails to please.
0:10:27 > 0:10:30I've called for my first-ever pizza delivery
0:10:30 > 0:10:33in the form of brothers James and Tom from Dorset,
0:10:33 > 0:10:37who love it so much that they went all the way to Naples
0:10:37 > 0:10:41to discover the secret of the very best pizza in the world.
0:10:41 > 0:10:43- Ah...- Hello, hello.
0:10:43 > 0:10:47- Hello! Now, it's Tom and James. - James.
0:10:47 > 0:10:48I've got a big confession.
0:10:48 > 0:10:50I've never had a home delivery of a pizza.
0:10:50 > 0:10:52I've made lots for my children in my time,
0:10:52 > 0:10:54but I have never had a delivery.
0:10:54 > 0:10:58Well, we're slow getting here, but we're quick once the oven's on.
0:10:58 > 0:11:01I was expecting two Italians.
0:11:01 > 0:11:03We did a pizza pilgrimage through Italy.
0:11:03 > 0:11:06In fact, we bought this van just over the water from Sicily
0:11:06 > 0:11:08and we drove it back from Italy.
0:11:08 > 0:11:11We budgeted one week to do that and it took six
0:11:11 > 0:11:13because the lovely van, as great as she is,
0:11:13 > 0:11:15she has a top speed of 18mph.
0:11:15 > 0:11:18And where does the best pizza come from?
0:11:18 > 0:11:20Well, it comes from one-third of the way up - Naples.
0:11:20 > 0:11:24- Right.- We didn't even need to do the rest of the trip.
0:11:24 > 0:11:26Once we landed in Naples and we tasted this pizza,
0:11:26 > 0:11:28it was a no-brainer.
0:11:28 > 0:11:31So what's so special about a Neapolitan pizza?
0:11:31 > 0:11:33In Naples, it's all about the dough.
0:11:33 > 0:11:34This... This is the dough.
0:11:34 > 0:11:36And if you have a feel of that, it's really soft
0:11:36 > 0:11:38and that's just four ingredients.
0:11:38 > 0:11:41That's 00 flour, water,
0:11:41 > 0:11:43salt and fresh baker's yeast.
0:11:43 > 0:11:45But the key to it is to allow a long prove
0:11:45 > 0:11:47- to really develop the flavour. - Right.
0:11:47 > 0:11:49And for that, you use an incredibly small amount of yeast.
0:11:49 > 0:11:52With pizza, we want this really soft
0:11:52 > 0:11:55kind of melt-in-the-mouth kind of chewiness.
0:11:55 > 0:11:58- It's very, very elastic, isn't it? - Yeah.
0:11:58 > 0:12:01Do you know, I can almost see you through it.
0:12:01 > 0:12:03You can make it three times the size. It's amazing how strong it is.
0:12:03 > 0:12:06If you look at this... So this is the gluten here
0:12:06 > 0:12:08and when you mix it, you develop the gluten
0:12:08 > 0:12:10and then that is what holds the whole thing together.
0:12:13 > 0:12:16In the same way that we were taught, shall we just have a go?
0:12:16 > 0:12:19I'm not experienced at it. We've got one dog underneath here.
0:12:19 > 0:12:22- Anything that drops, Milly is ready to eat.- He looks ready.
0:12:22 > 0:12:24We're going to take a dough ball each.
0:12:24 > 0:12:27Neapolitan pizza has quite a raised crust. It's quite characteristic.
0:12:27 > 0:12:33So what we do is we press, leaving a crust around the outside like that.
0:12:33 > 0:12:35So next is the theatre bit.
0:12:35 > 0:12:38Basically, you want to take the pizza dough on your hands like that,
0:12:38 > 0:12:40then you just pass it between your hands and keep stretching.
0:12:40 > 0:12:43- And the weight is pulling it down. - Very little effort and it's done.
0:12:43 > 0:12:44That's it.
0:12:44 > 0:12:46We thought we'd do a classic Margherita today.
0:12:46 > 0:12:48It's the most simple.
0:12:48 > 0:12:50It's the only pizza they'll actually recognise in Naples as a pizza.
0:12:50 > 0:12:52Anything else is not pizza.
0:12:52 > 0:12:54It's simplicity itself.
0:12:54 > 0:12:56It is just tomatoes blitzed down with some salt.
0:12:56 > 0:12:57These are called San Marzano tomatoes,
0:12:57 > 0:13:00which are deemed the best tomatoes in the world
0:13:00 > 0:13:03because they grow in the foothills of Mount Vesuvius
0:13:03 > 0:13:05and its volcanic soils and the sun.
0:13:05 > 0:13:07So then the next most important rule with pizza
0:13:07 > 0:13:09is to put on the ingredients in order of which way they burn.
0:13:09 > 0:13:13So basil burns very easily. So it needs to sit on the bottom.
0:13:13 > 0:13:15Quite a lot of basil and a little pinch of Parmesan.
0:13:15 > 0:13:18- Only that little bit? - Just a little pinch.
0:13:18 > 0:13:21Now, you see, I think we're being a bit mean with that,
0:13:21 > 0:13:22but this is the right amount?
0:13:22 > 0:13:24If you want more Parmesan, you go for it.
0:13:24 > 0:13:27And then, the last ingredient. This is fior di latte mozzarella,
0:13:27 > 0:13:29which is a special kind of mozzarella
0:13:29 > 0:13:32that came from the Naples region - Campania.
0:13:32 > 0:13:33It's a cow's milk mozzarella
0:13:33 > 0:13:36with a really high moisture and fat content.
0:13:36 > 0:13:38- We just want little pools. - Oh, I like that.
0:13:38 > 0:13:41The last thing is just a little drizzle of extra virgin olive oil.
0:13:41 > 0:13:44- Right, we're ready for the oven, are we?- Are you ready? Let's do it!
0:13:50 > 0:13:52So the oven is really hot.
0:13:52 > 0:13:54It's about 500 degrees Celsius
0:13:54 > 0:13:56and the idea is that you can't cook pizza quick enough.
0:13:56 > 0:13:58If you want to keep it soft and chewy,
0:13:58 > 0:14:01you need to get it cooked and get the colour on it
0:14:01 > 0:14:03- and get it out before it goes crispy.- Right.
0:14:03 > 0:14:04You take this.
0:14:04 > 0:14:07You put it down so that the front of the pizza is touching like that.
0:14:07 > 0:14:09It's all about speed.
0:14:09 > 0:14:10Oh...
0:14:10 > 0:14:12- Perfect.- In here?
0:14:12 > 0:14:13In.
0:14:13 > 0:14:15How long are you going to leave it in this at 500 degrees?
0:14:15 > 0:14:17It'll be in there for a minute. No more.
0:14:25 > 0:14:28What you do is, it's called doming.
0:14:28 > 0:14:30So now, you take that and you just show it up to the flame.
0:14:30 > 0:14:32- There you go.- That's it. - That's enough!
0:14:32 > 0:14:35And that just puts a little bit more colour on the top.
0:14:35 > 0:14:38That's it. Look at that. Perfect pizza!
0:14:38 > 0:14:40Gosh, it's all melting over the top.
0:14:40 > 0:14:42It's all crispy-brown on the outside
0:14:42 > 0:14:44- and, of course, the mozzarella is runny in the middle...- Yeah.
0:14:44 > 0:14:46..and they look so tempting.
0:14:46 > 0:14:48So we're going to show you how to eat pizza Naples style.
0:14:48 > 0:14:50So you take a slice like this
0:14:50 > 0:14:53and you fold the corner point into the middle
0:14:53 > 0:14:56- and then the other corner point into the middle, as well.- Like that?
0:14:56 > 0:14:57And then you just catch the end
0:14:57 > 0:14:59like that and fold that over
0:14:59 > 0:15:02and you create what's technically known as a pizza boat.
0:15:03 > 0:15:06- Straight in.- I've waited for this for a long time!
0:15:06 > 0:15:09- Now, that's what I like - the crunch.- Get in there.
0:15:09 > 0:15:12Mm! CRUNCHING
0:15:12 > 0:15:13Do you know something?
0:15:13 > 0:15:16- It's the best pizza I've ever had. - Oh...!
0:15:16 > 0:15:18It's quite different
0:15:18 > 0:15:21and yet the ingredients, themselves, are so simple.
0:15:21 > 0:15:23It's really good. Well worth trying.
0:15:23 > 0:15:26I can see it now, look - a pizza oven just there by the pond.
0:15:26 > 0:15:27Perfect.
0:15:27 > 0:15:29Above dog height, please!
0:15:29 > 0:15:32- Yeah. - THEY ALL LAUGH
0:15:33 > 0:15:37There's nothing quite like authentic Italian pizza.
0:15:38 > 0:15:40But I'm going to show you
0:15:40 > 0:15:42how to make a really special version at home,
0:15:42 > 0:15:44even without that wonderful pizza oven.
0:15:46 > 0:15:48Just as Tom and James said,
0:15:48 > 0:15:51a good pizza is all about the dough.
0:15:51 > 0:15:55And don't be afraid, this is very simple to make.
0:15:55 > 0:15:58First of all, I'm going to start with the flour, strong flour,
0:15:58 > 0:16:01the sort that you use for bread makes it best.
0:16:04 > 0:16:06Then, I'm going to add the yeast.
0:16:06 > 0:16:09And this is dried yeast - a teaspoonful.
0:16:09 > 0:16:12I know the boys used fresh yeast,
0:16:12 > 0:16:15but they're making mountains of pizza every day.
0:16:15 > 0:16:17This dried yeast has the advantage that it will keep, too.
0:16:17 > 0:16:21Always put the yeast on the opposite side of the bowl to the salt.
0:16:21 > 0:16:24If you add them together,
0:16:24 > 0:16:27the salt can stop the yeast from doing its job.
0:16:27 > 0:16:31And my idea for a bit of extra flavour is fresh garlic.
0:16:31 > 0:16:34A little unusual to put garlic actually in the dough,
0:16:34 > 0:16:35but I like it.
0:16:35 > 0:16:40Now slowly add around 175ml of cold water
0:16:40 > 0:16:42until it forms a dough.
0:16:46 > 0:16:48A splash of olive oil,
0:16:48 > 0:16:51then knead it slowly for about four minutes.
0:16:55 > 0:16:58If you're doing it all by hand, it'll take about ten minutes
0:16:58 > 0:17:00to get a nice, smooth dough.
0:17:01 > 0:17:03It's a slightly wet dough, which I like.
0:17:03 > 0:17:04You get a better rise.
0:17:11 > 0:17:14And then I'm going to do the last bit of kneading by hand.
0:17:16 > 0:17:20And it's very manageable and it'll be very easy to shape.
0:17:20 > 0:17:22Pop the dough into a greased bowl
0:17:22 > 0:17:24and let it rise for a couple of hours,
0:17:24 > 0:17:26until it's doubled its size.
0:17:30 > 0:17:32Once it's risen, knock it back
0:17:32 > 0:17:34and give it a quick knead before you shape it.
0:17:36 > 0:17:39So, I've got my nonstick paper here.
0:17:41 > 0:17:42Here's the dough.
0:17:42 > 0:17:45And I'm going to be just like James and Tom
0:17:45 > 0:17:47and not use a rolling pin.
0:17:47 > 0:17:48Very Italian.
0:17:56 > 0:17:59I love pizza when it's thin and it's home-made
0:17:59 > 0:18:03and I know exactly what's gone into it and this is just...
0:18:03 > 0:18:04perfect.
0:18:04 > 0:18:06Now, down to business.
0:18:06 > 0:18:08Season some passata...
0:18:10 > 0:18:13..scatter on some delicious caramelised onion...
0:18:14 > 0:18:16..pile on the Parma ham...
0:18:18 > 0:18:22..and I just love a mild goat's cheese to finish it off.
0:18:22 > 0:18:23I really like doing this.
0:18:23 > 0:18:25It's great fun to do
0:18:25 > 0:18:28and it makes a special everyday meal, for me.
0:18:33 > 0:18:35Delicious!
0:18:35 > 0:18:41A perfect pizza needs to cook as quickly and evenly as possible.
0:18:41 > 0:18:45What I'm trying to recreate is that wonderful hot surface
0:18:45 > 0:18:48that Tom and James had in their little van.
0:18:49 > 0:18:51Slip it onto a hot baking tray
0:18:51 > 0:18:54and into an oven, as hot as it will go,
0:18:54 > 0:18:56for about 12 minutes.
0:19:02 > 0:19:05Well, I'm pretty proud of that. It looks good, doesn't it?
0:19:05 > 0:19:07Now, it needs a little bit of fresh basil.
0:19:07 > 0:19:10Basil goes so well with tomatoes.
0:19:11 > 0:19:12A few leaves.
0:19:13 > 0:19:17Now, what it needs is some good olive oil just over the top.
0:19:17 > 0:19:21Just helps to give it a nice flavour and shine.
0:19:22 > 0:19:25Now, who can I get to share a slice of this?
0:19:25 > 0:19:28- There we are, boys, what you've been waiting for.- Oh, my goodness!
0:19:28 > 0:19:30How does that look?
0:19:30 > 0:19:32- That is a picture.- That is amazing.
0:19:32 > 0:19:35- It is so nice to eat someone else's pizza for once.- I know!
0:19:35 > 0:19:37- That's a nice feeling. - Thank you very much.
0:19:37 > 0:19:40- That's delicious.- That mild goat's cheese is really nice.
0:19:40 > 0:19:43- It is.- It's kind of almost like mozzarella. It's perfect.
0:19:43 > 0:19:46- It's a good family recipe and great for a crowd.- Mm!
0:19:46 > 0:19:48Everyone loves pizza. That's the thing.
0:19:54 > 0:19:57Over 1,000 people have come to the garden today,
0:19:57 > 0:20:00raising lots of money for our local church.
0:20:01 > 0:20:05There were crowds going past the vicarage heading this way,
0:20:05 > 0:20:06which is fantastic.
0:20:06 > 0:20:10This year we've got two lots of teas and still we've got a queue.
0:20:10 > 0:20:14Thankfully, I'm not in charge of all the baking,
0:20:14 > 0:20:17but I do have a lovely idea you can whip up in no time
0:20:17 > 0:20:21that makes a simple cheesecake a great centrepiece.
0:20:23 > 0:20:27So good, this cheesecake, because there's no cooking.
0:20:27 > 0:20:28No gelatine.
0:20:28 > 0:20:31Just put all the ingredients together
0:20:31 > 0:20:32and let it set in the fridge.
0:20:34 > 0:20:37First, I've got an easy crumb crust
0:20:37 > 0:20:40of digestives and melted butter.
0:20:45 > 0:20:46That's the base.
0:20:46 > 0:20:49The coulis is ready to go over the top.
0:20:49 > 0:20:52All I've got to do now is to make the actual cheesecake itself.
0:20:53 > 0:20:56Take 250g of delicious full-fat mascarpone.
0:20:58 > 0:21:01If you use low-fat, it won't set.
0:21:01 > 0:21:06A teaspoonful of vanilla extract and 300ml of double cream...
0:21:07 > 0:21:11..and whip them together until beautifully smooth.
0:21:13 > 0:21:15To make it really special,
0:21:15 > 0:21:18add 200g of molten white chocolate.
0:21:19 > 0:21:23I'm very fond of white chocolate and I often use it in recipes.
0:21:23 > 0:21:27It's very decadent, just like this cheesecake.
0:21:27 > 0:21:29I love it.
0:21:30 > 0:21:33Now, at this stage, take great care.
0:21:33 > 0:21:36If you go on beating it for a long time it could separate.
0:21:38 > 0:21:41And it's a beautiful, smooth mixture.
0:21:41 > 0:21:43Very delicious.
0:21:44 > 0:21:46Now, to create the cheesecake.
0:21:47 > 0:21:49Now, I'm going to put half the mixture in.
0:21:50 > 0:21:52I'll tell you why in a moment.
0:21:54 > 0:21:58I'm going to spread that evenly across the base, like that.
0:21:59 > 0:22:01Right to the edge.
0:22:03 > 0:22:05Now, I'm going to do something a little secret.
0:22:05 > 0:22:10So, if you take a spoon and you make about ten incisions
0:22:10 > 0:22:14and then spoon a bit of the coulis into it.
0:22:14 > 0:22:16As you come to serve it,
0:22:16 > 0:22:18you'll get a little streak down it.
0:22:19 > 0:22:23You want your friends to think you've made a lot of effort.
0:22:24 > 0:22:26Complete with the rest of the topping
0:22:26 > 0:22:30and it's ready to go into the fridge to chill until firm.
0:22:38 > 0:22:40There it is, beautifully set firm.
0:22:40 > 0:22:45I'm just going to very gently free the press here.
0:22:45 > 0:22:47I'm doing it very, very slowly...
0:22:50 > 0:22:52That's it.
0:22:52 > 0:22:55And then I'm going to turn that upside down.
0:22:55 > 0:22:56One, two, three...
0:23:00 > 0:23:04There's the lovely crust that we made on top like that.
0:23:05 > 0:23:07A wing and a prayer.
0:23:08 > 0:23:10Peel that paper off there
0:23:10 > 0:23:11and that's perfect.
0:23:11 > 0:23:15All that remains is to give it a layer of lovely raspberries.
0:23:16 > 0:23:19Just room for one more in there.
0:23:19 > 0:23:22And my special finishing touch.
0:23:22 > 0:23:24There it is.
0:23:24 > 0:23:27I think that's a very beautiful pudding.
0:23:27 > 0:23:29I can't wait to get in there.
0:23:38 > 0:23:41In you come. In you come. In you come.
0:23:41 > 0:23:42Beautiful!
0:23:42 > 0:23:46It's wonderful to have a bit of fun with the food you share.
0:23:46 > 0:23:48So here's a recipe that ticks all the boxes -
0:23:48 > 0:23:52an exotic mango and passion fruit sorbet
0:23:52 > 0:23:53you can serve up in style.
0:23:56 > 0:23:58This sorbet is really easy to make.
0:23:58 > 0:24:01You don't need a special machine or anything like that.
0:24:01 > 0:24:04Start with a simple sugar syrup,
0:24:04 > 0:24:06made from caster sugar and water
0:24:06 > 0:24:10and stir until the sugar has dissolved.
0:24:10 > 0:24:15I'm going to leave that to gently bubble away until it's a syrup,
0:24:15 > 0:24:17a little bit thicker,
0:24:17 > 0:24:20and then I'm going to dilute it with more water.
0:24:20 > 0:24:24I'm using the juice of six delicious passion fruit...
0:24:24 > 0:24:26I love passion fruit.
0:24:26 > 0:24:28..and three limes.
0:24:29 > 0:24:33Everyone's got their favourite lemon or lime squeezer.
0:24:33 > 0:24:35I've had this all my married life.
0:24:35 > 0:24:38So it must be 50 years old. And I remember seeing it.
0:24:38 > 0:24:40There used to be something called The Design Centre
0:24:40 > 0:24:41just off Piccadilly.
0:24:41 > 0:24:45And it won a Design Centre award and I've had it ever since.
0:24:46 > 0:24:49Then the flesh of two large, ripe mangoes,
0:24:49 > 0:24:51which need a quick whiz.
0:24:53 > 0:24:57Now, I'm going to add the juice from the passion fruit.
0:24:58 > 0:25:00The lime juice.
0:25:01 > 0:25:03Just give that a quick whiz
0:25:03 > 0:25:06and all we've got to add then is our sugar syrup.
0:25:10 > 0:25:12Now, the sugar syrup is cold.
0:25:12 > 0:25:14I'm going to put the whole lot in.
0:25:14 > 0:25:15So in it goes...
0:25:18 > 0:25:22Give it a whiz and then it's ready to be frozen.
0:25:25 > 0:25:26That's made.
0:25:26 > 0:25:27Wasn't that simple?
0:25:28 > 0:25:30But it's got to be frozen twice
0:25:30 > 0:25:33to get a beautiful texture for our sorbet.
0:25:35 > 0:25:38Doesn't it look an amazing colour?
0:25:40 > 0:25:42That fills right to the top.
0:25:52 > 0:25:55After six hours or so, the sorbet has formed.
0:25:56 > 0:26:00But I'll show you how to make it beautifully smooth and velvety.
0:26:01 > 0:26:05So, I'm going to cut that into squares.
0:26:05 > 0:26:10And actually, you can see it's all in lots of crystals
0:26:10 > 0:26:13and this will become a smooth sort of froth
0:26:13 > 0:26:18and it will be nice and aerated once we've frozen it again.
0:26:24 > 0:26:26Push those lumps down
0:26:26 > 0:26:27and you'll get a change of noise
0:26:27 > 0:26:30and it'll suddenly go zhoom and it'll all be smooth.
0:26:38 > 0:26:40That's absolutely perfect.
0:26:40 > 0:26:44It's going through in a lovely light mush.
0:26:45 > 0:26:48And it's lovely and creamy, but we want it to set again.
0:26:54 > 0:26:57So, back in the freezer to freeze solid
0:26:57 > 0:26:59and it's ready to serve.
0:27:01 > 0:27:03And that's the secret to a sorbet.
0:27:09 > 0:27:11This is an easy one to scale up
0:27:11 > 0:27:13and a good trick is to double the quantity
0:27:13 > 0:27:15and freeze it in balls,
0:27:15 > 0:27:17ready to bring out at the last minute.
0:27:17 > 0:27:19This is where the fun begins.
0:27:19 > 0:27:21I've got to be really, really quick.
0:27:35 > 0:27:38It's a little bit like building a croquembouche
0:27:38 > 0:27:40and my daughter had one of those for her wedding.
0:27:40 > 0:27:43And to top it off,
0:27:43 > 0:27:45flavours that bring out the best of mango -
0:27:45 > 0:27:49a sugar syrup made from fresh mint and passion fruit.
0:27:49 > 0:27:53And then just a little bit of mint here and there.
0:27:53 > 0:27:55It's light. It's exotic.
0:27:55 > 0:27:58It's perfect for a crowd on a lovely summer's day.
0:28:07 > 0:28:09How about sorbet?
0:28:09 > 0:28:11Do you enjoy it?
0:28:11 > 0:28:13I think we've got enough for everyone.
0:28:13 > 0:28:15I think it's girls first.
0:28:15 > 0:28:17Who's... There we are.
0:28:17 > 0:28:18Thank you.
0:28:18 > 0:28:20You must tell us just what you think of it.
0:28:20 > 0:28:22- There we are. - Thank you.
0:28:22 > 0:28:23It's really nice.
0:28:27 > 0:28:28Next time...
0:28:28 > 0:28:33How to turn the everyday into something truly indulgent.
0:28:33 > 0:28:35It's sheer heaven on a plate.
0:28:35 > 0:28:39I think it's my most favourite hot pudding.