Big Crowd Pleasers Mary Berry Everyday


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Big Crowd Pleasers

Mary Berry opens her garden to host a village fete and shares her brilliant flair for turning easy dishes into spectacular crowd-pleasers.


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I'm Mary Berry

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and in this series, I'll be celebrating the very best

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of my everyday cooking.

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Day-to-day cooking needn't be mundane.

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Even the simplest recipes can be a joy.

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I want to show you easy ways to transform dishes

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into something really special.

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From my indulgent and delicious ideas...

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It's sheer heaven on a plate.

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Mm!

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..to recipes that stir fond memories...

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Welcome home, Mary.

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I'm here to stay!

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..and my surprisingly easy show-stoppers

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for when you really want to show off.

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Oh, wow!

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How about that, then?

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In this programme,

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the everyday dishes I love to whip up into fabulous crowd-pleasers.

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How about sorbet?

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I think we've got enough for everyone.

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To me, there's nothing more enjoyable

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than sharing our garden with everyone in our village.

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Today, our local church are having an event in the garden

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and there are loads of helping hands making cakes, tarts and scones.

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So, Alex, where would you like me to put them?

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-Oh, if you could just put them here, please. Lovely.

-Right.

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-Yeah.

-Lovely and fresh.

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It's wonderful to see everybody tucking in.

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-That was very good.

-Mm!

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I have so many exciting recipes to feed a crowd,

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though perhaps not quite as big as this one.

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Here's my very own version of one we all love to share.

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A little something that's perfect to get them in the mood.

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A fruity number that gets plenty of oohs and ahs.

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And a cheesecake elevated to the spectacular.

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But first, a rich mouth-watering stew

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I've served up to hungry hordes for many a year.

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I've always been a fan of food that's easy to make for a crowd.

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So I'm making a timeless classic -

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beef and ale stew.

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And this one is really special.

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Good-quality braising beef makes all the difference.

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And I'm going to fry it, first of all,

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until it's a gorgeous golden-brown colour.

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SIZZLING

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Because I have got it hot,

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I know it's making an awful noise and an awful lot of spitting,

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but this is just what I want.

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Look at this pan - it's browning beautifully quickly.

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Once all the meat is beautifully browned,

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keep the same pan to fry off the vegetables.

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I'll have to have just a little drop more.

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Pickling onions or small shallots go perfectly.

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In they go.

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Then it's two carrots and 200g of little button mushrooms.

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And I've left the stalk on.

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They're nice and small.

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I love making stews. You can always do them ahead.

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It really is a winner.

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Now for the star ingredient, this wonderful ale.

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That's what's giving it the flavour.

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I'm going to use a whole bottle, that's 500 mil.

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My secret to make a smooth, velvety stew

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is to slowly whisk 50g of flour with the ale.

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If you sprinkle the meat with flour,

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often it gets in the crevices and doesn't really thicken it well.

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Whereas, if you do it this way,

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every little grain of flour is used to thicken the casserole.

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Don't worry, all the bubbles will go!

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So pour it in all at once.

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In goes 150ml of beef stock

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and then, for a full flavour, some rich onion marmalade.

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Now, I've got to add the meat back into there.

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Finally a splash of Worcester sauce, seasoning and a few bay leaves.

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Now this is a really gorgeous golden-brown colour.

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My grandmother, I just remember her in the kitchen,

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and she would take an old spoon and she'd put a little sugar on it

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and hold it over a naked flame

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and just watch it bubble to a dark caramel.

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She would then stir it in with the liquid

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and it would add a lovely golden-brown.

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Well, mine's a lovely colour, so I'm not doing anything to it.

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So that's ready for a long, slow cook,

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two-and-a-half hours at 140 fan,

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until the meat is soft and tender.

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What livens up a stew more than dumplings?

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Not just plain, round dumplings, but spiral dumplings

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with the wonderful flavour of parsley and horseradish.

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This is a light dough made with suet and self-raising flour

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and it's good to remember a wet dough is a lighter dough.

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All these things will give you fluffy dumplings.

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Just like scones, it doesn't need a lot of kneading.

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It feels a nice, wet dough. Look, it's sticking to my fingers.

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I know that's a good dough.

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To make the spiral, the trick is to roll it out on a nonstick sheet.

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Then roll that out...

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..into an oblong.

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So imagine we're going to do a Swiss roll.

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And to make them really flavoursome,

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I'm using lashings of hot horseradish.

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What goes better with beef than horseradish?

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And fresh parsley?

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Not only does the parsley add to the flavour,

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you can imagine, in the spirals, you get a green layer, which is lovely.

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Rather like a Catherine wheel.

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And just like when you're doing a roulade,

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let the paper do the work

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and then make a tight roll in the middle.

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Can you see? I'm tucking that in.

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For perfect results,

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firm it up in the fridge

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before you slice it into even spirals.

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The stew has had its time. Let's see how it is.

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And I might say, it's quite a weight.

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Give the dumplings plenty of space on top of the stew,

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so they can spread as they cook.

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And then, back in the oven, lid off, for 25 minutes

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with the temperature up to 200 fan.

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It looks pretty good to me.

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That's just what I wanted.

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I promised you that they would spread out.

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They've got a lovely crispy round top.

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So there it is,

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an everyday favourite transformed into a hearty crowd-pleaser.

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It's a perfect dish.

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I love having people round.

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But the first rule is make it simple, be organised

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and get as much as you can done ahead.

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My next recipe is the perfect thing for a sharing platter.

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A heavenly dip that's blissfully easy to make.

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So, all I'm going to do is put all those ingredients into a processor,

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season it, have a little taste and it's done.

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The only thing that's low-fat in this

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is 200g of light mayonnaise.

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The rest is jolly rich, starting with 150g of sour cream.

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Then, I've got Cheddar cheese grated

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and it's a really nice mature one.

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In goes 100g of that and, for a really full flavour,

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25g of grated Parmesan.

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I'll only need a quarter of an onion

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and then just sort of it cut it up roughly.

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In goes the onion.

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I love onion and garlic together.

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So I'm adding a couple of cloves into the mix.

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And all that remains is for me to add the artichokes.

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Now, I have strained those.

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You've got the sort of the base of the artichoke here

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and just a little bit of the leaf.

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In France it's called the foin.

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All that will go into a puree and give it a flavour.

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And just put them in all at once.

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All the ingredients are in there.

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Yes, it is a bit rich, but we're serving with it crudites,

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raw vegetables, so they're very good for you.

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Don't forget, a little pepper and salt

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and then whiz it into a fine puree.

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Like magic, it's done.

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It's really scrumptious!

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I'm serving this alongside quail's eggs,

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marinated prawns and beetroot hummus.

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I'm going to let everybody enjoy that now.

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So I'll take it down.

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This artichoke dip is a huge hit with friends and family.

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Sometimes, it's the simple pleasures we all love most

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and there's one sharing plate that never fails to please.

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I've called for my first-ever pizza delivery

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in the form of brothers James and Tom from Dorset,

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who love it so much that they went all the way to Naples

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to discover the secret of the very best pizza in the world.

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-Ah...

-Hello, hello.

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-Hello! Now, it's Tom and James.

-James.

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I've got a big confession.

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I've never had a home delivery of a pizza.

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I've made lots for my children in my time,

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but I have never had a delivery.

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Well, we're slow getting here, but we're quick once the oven's on.

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I was expecting two Italians.

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We did a pizza pilgrimage through Italy.

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In fact, we bought this van just over the water from Sicily

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and we drove it back from Italy.

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We budgeted one week to do that and it took six

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because the lovely van, as great as she is,

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she has a top speed of 18mph.

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And where does the best pizza come from?

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Well, it comes from one-third of the way up - Naples.

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-Right.

-We didn't even need to do the rest of the trip.

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Once we landed in Naples and we tasted this pizza,

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it was a no-brainer.

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So what's so special about a Neapolitan pizza?

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In Naples, it's all about the dough.

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This... This is the dough.

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And if you have a feel of that, it's really soft

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and that's just four ingredients.

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That's 00 flour, water,

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salt and fresh baker's yeast.

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But the key to it is to allow a long prove

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-to really develop the flavour.

-Right.

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And for that, you use an incredibly small amount of yeast.

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With pizza, we want this really soft

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kind of melt-in-the-mouth kind of chewiness.

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-It's very, very elastic, isn't it?

-Yeah.

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Do you know, I can almost see you through it.

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You can make it three times the size. It's amazing how strong it is.

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If you look at this... So this is the gluten here

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and when you mix it, you develop the gluten

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and then that is what holds the whole thing together.

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In the same way that we were taught, shall we just have a go?

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I'm not experienced at it. We've got one dog underneath here.

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-Anything that drops, Milly is ready to eat.

-He looks ready.

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We're going to take a dough ball each.

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Neapolitan pizza has quite a raised crust. It's quite characteristic.

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So what we do is we press, leaving a crust around the outside like that.

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So next is the theatre bit.

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Basically, you want to take the pizza dough on your hands like that,

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then you just pass it between your hands and keep stretching.

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-And the weight is pulling it down.

-Very little effort and it's done.

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That's it.

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We thought we'd do a classic Margherita today.

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It's the most simple.

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It's the only pizza they'll actually recognise in Naples as a pizza.

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Anything else is not pizza.

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It's simplicity itself.

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It is just tomatoes blitzed down with some salt.

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These are called San Marzano tomatoes,

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which are deemed the best tomatoes in the world

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because they grow in the foothills of Mount Vesuvius

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and its volcanic soils and the sun.

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So then the next most important rule with pizza

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is to put on the ingredients in order of which way they burn.

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So basil burns very easily. So it needs to sit on the bottom.

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Quite a lot of basil and a little pinch of Parmesan.

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-Only that little bit?

-Just a little pinch.

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Now, you see, I think we're being a bit mean with that,

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but this is the right amount?

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If you want more Parmesan, you go for it.

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And then, the last ingredient. This is fior di latte mozzarella,

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which is a special kind of mozzarella

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that came from the Naples region - Campania.

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It's a cow's milk mozzarella

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with a really high moisture and fat content.

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-We just want little pools.

-Oh, I like that.

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The last thing is just a little drizzle of extra virgin olive oil.

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-Right, we're ready for the oven, are we?

-Are you ready? Let's do it!

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So the oven is really hot.

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It's about 500 degrees Celsius

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and the idea is that you can't cook pizza quick enough.

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If you want to keep it soft and chewy,

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you need to get it cooked and get the colour on it

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-and get it out before it goes crispy.

-Right.

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You take this.

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You put it down so that the front of the pizza is touching like that.

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It's all about speed.

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Oh...

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-Perfect.

-In here?

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In.

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How long are you going to leave it in this at 500 degrees?

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It'll be in there for a minute. No more.

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What you do is, it's called doming.

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So now, you take that and you just show it up to the flame.

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-There you go.

-That's it.

-That's enough!

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And that just puts a little bit more colour on the top.

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That's it. Look at that. Perfect pizza!

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Gosh, it's all melting over the top.

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It's all crispy-brown on the outside

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-and, of course, the mozzarella is runny in the middle...

-Yeah.

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..and they look so tempting.

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So we're going to show you how to eat pizza Naples style.

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So you take a slice like this

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and you fold the corner point into the middle

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-and then the other corner point into the middle, as well.

-Like that?

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And then you just catch the end

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like that and fold that over

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and you create what's technically known as a pizza boat.

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-Straight in.

-I've waited for this for a long time!

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-Now, that's what I like - the crunch.

-Get in there.

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Mm! CRUNCHING

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Do you know something?

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-It's the best pizza I've ever had.

-Oh...!

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It's quite different

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and yet the ingredients, themselves, are so simple.

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It's really good. Well worth trying.

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I can see it now, look - a pizza oven just there by the pond.

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Perfect.

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Above dog height, please!

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-Yeah.

-THEY ALL LAUGH

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There's nothing quite like authentic Italian pizza.

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But I'm going to show you

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how to make a really special version at home,

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even without that wonderful pizza oven.

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Just as Tom and James said,

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a good pizza is all about the dough.

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And don't be afraid, this is very simple to make.

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First of all, I'm going to start with the flour, strong flour,

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the sort that you use for bread makes it best.

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Then, I'm going to add the yeast.

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And this is dried yeast - a teaspoonful.

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I know the boys used fresh yeast,

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but they're making mountains of pizza every day.

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This dried yeast has the advantage that it will keep, too.

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Always put the yeast on the opposite side of the bowl to the salt.

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If you add them together,

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the salt can stop the yeast from doing its job.

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And my idea for a bit of extra flavour is fresh garlic.

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A little unusual to put garlic actually in the dough,

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but I like it.

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Now slowly add around 175ml of cold water

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until it forms a dough.

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A splash of olive oil,

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then knead it slowly for about four minutes.

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If you're doing it all by hand, it'll take about ten minutes

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to get a nice, smooth dough.

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It's a slightly wet dough, which I like.

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You get a better rise.

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And then I'm going to do the last bit of kneading by hand.

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And it's very manageable and it'll be very easy to shape.

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Pop the dough into a greased bowl

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and let it rise for a couple of hours,

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until it's doubled its size.

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Once it's risen, knock it back

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and give it a quick knead before you shape it.

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So, I've got my nonstick paper here.

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Here's the dough.

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And I'm going to be just like James and Tom

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and not use a rolling pin.

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Very Italian.

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I love pizza when it's thin and it's home-made

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and I know exactly what's gone into it and this is just...

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perfect.

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Now, down to business.

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Season some passata...

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..scatter on some delicious caramelised onion...

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..pile on the Parma ham...

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..and I just love a mild goat's cheese to finish it off.

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I really like doing this.

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It's great fun to do

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and it makes a special everyday meal, for me.

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Delicious!

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A perfect pizza needs to cook as quickly and evenly as possible.

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What I'm trying to recreate is that wonderful hot surface

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that Tom and James had in their little van.

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Slip it onto a hot baking tray

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and into an oven, as hot as it will go,

0:18:510:18:54

for about 12 minutes.

0:18:540:18:56

Well, I'm pretty proud of that. It looks good, doesn't it?

0:19:020:19:05

Now, it needs a little bit of fresh basil.

0:19:050:19:07

Basil goes so well with tomatoes.

0:19:070:19:10

A few leaves.

0:19:110:19:12

Now, what it needs is some good olive oil just over the top.

0:19:130:19:17

Just helps to give it a nice flavour and shine.

0:19:170:19:21

Now, who can I get to share a slice of this?

0:19:220:19:25

-There we are, boys, what you've been waiting for.

-Oh, my goodness!

0:19:250:19:28

How does that look?

0:19:280:19:30

-That is a picture.

-That is amazing.

0:19:300:19:32

-It is so nice to eat someone else's pizza for once.

-I know!

0:19:320:19:35

-That's a nice feeling.

-Thank you very much.

0:19:350:19:37

-That's delicious.

-That mild goat's cheese is really nice.

0:19:370:19:40

-It is.

-It's kind of almost like mozzarella. It's perfect.

0:19:400:19:43

-It's a good family recipe and great for a crowd.

-Mm!

0:19:430:19:46

Everyone loves pizza. That's the thing.

0:19:460:19:48

Over 1,000 people have come to the garden today,

0:19:540:19:57

raising lots of money for our local church.

0:19:570:20:00

There were crowds going past the vicarage heading this way,

0:20:010:20:05

which is fantastic.

0:20:050:20:06

This year we've got two lots of teas and still we've got a queue.

0:20:060:20:10

Thankfully, I'm not in charge of all the baking,

0:20:100:20:14

but I do have a lovely idea you can whip up in no time

0:20:140:20:17

that makes a simple cheesecake a great centrepiece.

0:20:170:20:21

So good, this cheesecake, because there's no cooking.

0:20:230:20:27

No gelatine.

0:20:270:20:28

Just put all the ingredients together

0:20:280:20:31

and let it set in the fridge.

0:20:310:20:32

First, I've got an easy crumb crust

0:20:340:20:37

of digestives and melted butter.

0:20:370:20:40

That's the base.

0:20:450:20:46

The coulis is ready to go over the top.

0:20:460:20:49

All I've got to do now is to make the actual cheesecake itself.

0:20:490:20:52

Take 250g of delicious full-fat mascarpone.

0:20:530:20:56

If you use low-fat, it won't set.

0:20:580:21:01

A teaspoonful of vanilla extract and 300ml of double cream...

0:21:010:21:06

..and whip them together until beautifully smooth.

0:21:070:21:11

To make it really special,

0:21:130:21:15

add 200g of molten white chocolate.

0:21:150:21:18

I'm very fond of white chocolate and I often use it in recipes.

0:21:190:21:23

It's very decadent, just like this cheesecake.

0:21:230:21:27

I love it.

0:21:270:21:29

Now, at this stage, take great care.

0:21:300:21:33

If you go on beating it for a long time it could separate.

0:21:330:21:36

And it's a beautiful, smooth mixture.

0:21:380:21:41

Very delicious.

0:21:410:21:43

Now, to create the cheesecake.

0:21:440:21:46

Now, I'm going to put half the mixture in.

0:21:470:21:49

I'll tell you why in a moment.

0:21:500:21:52

I'm going to spread that evenly across the base, like that.

0:21:540:21:58

Right to the edge.

0:21:590:22:01

Now, I'm going to do something a little secret.

0:22:030:22:05

So, if you take a spoon and you make about ten incisions

0:22:050:22:10

and then spoon a bit of the coulis into it.

0:22:100:22:14

As you come to serve it,

0:22:140:22:16

you'll get a little streak down it.

0:22:160:22:18

You want your friends to think you've made a lot of effort.

0:22:190:22:23

Complete with the rest of the topping

0:22:240:22:26

and it's ready to go into the fridge to chill until firm.

0:22:260:22:30

There it is, beautifully set firm.

0:22:380:22:40

I'm just going to very gently free the press here.

0:22:400:22:45

I'm doing it very, very slowly...

0:22:450:22:47

That's it.

0:22:500:22:52

And then I'm going to turn that upside down.

0:22:520:22:55

One, two, three...

0:22:550:22:56

There's the lovely crust that we made on top like that.

0:23:000:23:04

A wing and a prayer.

0:23:050:23:07

Peel that paper off there

0:23:080:23:10

and that's perfect.

0:23:100:23:11

All that remains is to give it a layer of lovely raspberries.

0:23:110:23:15

Just room for one more in there.

0:23:160:23:19

And my special finishing touch.

0:23:190:23:22

There it is.

0:23:220:23:24

I think that's a very beautiful pudding.

0:23:240:23:27

I can't wait to get in there.

0:23:270:23:29

In you come. In you come. In you come.

0:23:380:23:41

Beautiful!

0:23:410:23:42

It's wonderful to have a bit of fun with the food you share.

0:23:420:23:46

So here's a recipe that ticks all the boxes -

0:23:460:23:48

an exotic mango and passion fruit sorbet

0:23:480:23:52

you can serve up in style.

0:23:520:23:53

This sorbet is really easy to make.

0:23:560:23:58

You don't need a special machine or anything like that.

0:23:580:24:01

Start with a simple sugar syrup,

0:24:010:24:04

made from caster sugar and water

0:24:040:24:06

and stir until the sugar has dissolved.

0:24:060:24:10

I'm going to leave that to gently bubble away until it's a syrup,

0:24:100:24:15

a little bit thicker,

0:24:150:24:17

and then I'm going to dilute it with more water.

0:24:170:24:20

I'm using the juice of six delicious passion fruit...

0:24:200:24:24

I love passion fruit.

0:24:240:24:26

..and three limes.

0:24:260:24:28

Everyone's got their favourite lemon or lime squeezer.

0:24:290:24:33

I've had this all my married life.

0:24:330:24:35

So it must be 50 years old. And I remember seeing it.

0:24:350:24:38

There used to be something called The Design Centre

0:24:380:24:40

just off Piccadilly.

0:24:400:24:41

And it won a Design Centre award and I've had it ever since.

0:24:410:24:45

Then the flesh of two large, ripe mangoes,

0:24:460:24:49

which need a quick whiz.

0:24:490:24:51

Now, I'm going to add the juice from the passion fruit.

0:24:530:24:57

The lime juice.

0:24:580:25:00

Just give that a quick whiz

0:25:010:25:03

and all we've got to add then is our sugar syrup.

0:25:030:25:06

Now, the sugar syrup is cold.

0:25:100:25:12

I'm going to put the whole lot in.

0:25:120:25:14

So in it goes...

0:25:140:25:15

Give it a whiz and then it's ready to be frozen.

0:25:180:25:22

That's made.

0:25:250:25:26

Wasn't that simple?

0:25:260:25:27

But it's got to be frozen twice

0:25:280:25:30

to get a beautiful texture for our sorbet.

0:25:300:25:33

Doesn't it look an amazing colour?

0:25:350:25:38

That fills right to the top.

0:25:400:25:42

After six hours or so, the sorbet has formed.

0:25:520:25:55

But I'll show you how to make it beautifully smooth and velvety.

0:25:560:26:00

So, I'm going to cut that into squares.

0:26:010:26:05

And actually, you can see it's all in lots of crystals

0:26:050:26:10

and this will become a smooth sort of froth

0:26:100:26:13

and it will be nice and aerated once we've frozen it again.

0:26:130:26:18

Push those lumps down

0:26:240:26:26

and you'll get a change of noise

0:26:260:26:27

and it'll suddenly go zhoom and it'll all be smooth.

0:26:270:26:30

That's absolutely perfect.

0:26:380:26:40

It's going through in a lovely light mush.

0:26:400:26:44

And it's lovely and creamy, but we want it to set again.

0:26:450:26:48

So, back in the freezer to freeze solid

0:26:540:26:57

and it's ready to serve.

0:26:570:26:59

And that's the secret to a sorbet.

0:27:010:27:03

This is an easy one to scale up

0:27:090:27:11

and a good trick is to double the quantity

0:27:110:27:13

and freeze it in balls,

0:27:130:27:15

ready to bring out at the last minute.

0:27:150:27:17

This is where the fun begins.

0:27:170:27:19

I've got to be really, really quick.

0:27:190:27:21

It's a little bit like building a croquembouche

0:27:350:27:38

and my daughter had one of those for her wedding.

0:27:380:27:40

And to top it off,

0:27:400:27:43

flavours that bring out the best of mango -

0:27:430:27:45

a sugar syrup made from fresh mint and passion fruit.

0:27:450:27:49

And then just a little bit of mint here and there.

0:27:490:27:53

It's light. It's exotic.

0:27:530:27:55

It's perfect for a crowd on a lovely summer's day.

0:27:550:27:58

How about sorbet?

0:28:070:28:09

Do you enjoy it?

0:28:090:28:11

I think we've got enough for everyone.

0:28:110:28:13

I think it's girls first.

0:28:130:28:15

Who's... There we are.

0:28:150:28:17

Thank you.

0:28:170:28:18

You must tell us just what you think of it.

0:28:180:28:20

-There we are.

-Thank you.

0:28:200:28:22

It's really nice.

0:28:220:28:23

Next time...

0:28:270:28:28

How to turn the everyday into something truly indulgent.

0:28:280:28:33

It's sheer heaven on a plate.

0:28:330:28:35

I think it's my most favourite hot pudding.

0:28:350:28:39

Mary opens her garden to host a village fete and shares her brilliant flair for turning easy dishes into spectacular crowd-pleasers. She is visited by two passionate brothers for a lesson in the secrets of authentic Italian pizza making.