0:00:02 > 0:00:05I'm Mary Berry and this series
0:00:05 > 0:00:09I'm going to be showing you some of my absolute favourites.
0:00:09 > 0:00:12Not too difficult to make, not too many ingredients
0:00:12 > 0:00:15and the sort of recipes that the family are going to say,
0:00:15 > 0:00:18"Oh" and "Ah" and, "Please can we have them again?"
0:00:19 > 0:00:25These favourites have been inspired by the places I love.
0:00:25 > 0:00:31The countryside, by the sea, markets and gardens.
0:00:31 > 0:00:34And, of course, my home.
0:00:34 > 0:00:36I'll be sharing with you some brand-new ideas
0:00:36 > 0:00:40and some recipes that I never, ever tire of.
0:00:40 > 0:00:42Tonight...
0:00:42 > 0:00:44You're enjoying it, aren't you, darling?
0:00:44 > 0:00:47..it's my favourite dishes inspired by my family.
0:00:57 > 0:01:02One of my joys in life is spending time with my grandchildren.
0:01:02 > 0:01:05However busy I am, top priority is to have
0:01:05 > 0:01:09all the family round for a meal whenever I can.
0:01:09 > 0:01:12And there's nothing I enjoy more
0:01:12 > 0:01:15than when one of the dishes becomes a family favourite.
0:01:17 > 0:01:24Tonight - an easy pasta dish that my grandsons can't get enough of.
0:01:24 > 0:01:29A spiced lamb casserole that's a real family pleaser.
0:01:29 > 0:01:34Easy biscuits that are such fun for small hands to make
0:01:34 > 0:01:39and a cheat's pudding that they'll love every time.
0:01:39 > 0:01:43But first, a rice dish that's always the top of my husband's list.
0:01:49 > 0:01:55My husband Paul's absolute favourite is Malaysian fried rice.
0:01:55 > 0:01:59He would have it every day of the week and I bet that he'll
0:01:59 > 0:02:05be popping in when he smells it because you get that wonderful aroma from all the spices.
0:02:05 > 0:02:08The reason why Paul likes this so much
0:02:08 > 0:02:13is because before I married him, he worked in Malaya, as it was then called,
0:02:13 > 0:02:18and I gather that he used to have it once a week, always.
0:02:18 > 0:02:24So when I married him, I had to look up recipes for it and I've been making it ever since.
0:02:24 > 0:02:29Start the fried rice by slicing two chicken breasts into strips.
0:02:31 > 0:02:34Season and fry on a high heat.
0:02:34 > 0:02:38There is a real tendency to overcook chicken and what I do is put
0:02:38 > 0:02:42some honey in the pan and the honey makes it go golden brown
0:02:42 > 0:02:47in no time because each little strip is only going to take about a minute to cook.
0:02:54 > 0:02:57That has been cooking fast.
0:02:57 > 0:03:02I'm going to turn it over now and you've got a nice bit of brown.
0:03:02 > 0:03:05Look at it. That's what I wanted.
0:03:05 > 0:03:09Doesn't that look tempting when it's a gorgeous golden brown colour?
0:03:09 > 0:03:11I'm going to just tip that out on the plate.
0:03:15 > 0:03:16Now for the vegetables.
0:03:16 > 0:03:19Add two large chopped onions to the same pan.
0:03:21 > 0:03:27I'm going to put a lid on that and let it partly fry, partly cook.
0:03:27 > 0:03:31Roughly chop a red pepper and crush three cloves of garlic.
0:03:33 > 0:03:34Bit of brute force.
0:03:38 > 0:03:45Fry for five minutes and then add 200 grams of sliced button mushrooms.
0:03:45 > 0:03:47Mix all those together.
0:03:51 > 0:03:53Now the spices that go in.
0:03:53 > 0:03:58I've got some mild chilli powder here and I've got some curry powder.
0:03:58 > 0:04:04You can buy a mixture of Malaysian spices to make this,
0:04:04 > 0:04:07but I just use curry powder because that's what I've got on my shelf.
0:04:07 > 0:04:12So I'm going to have half a teaspoon of mild chilli powder
0:04:12 > 0:04:15and then a level tablespoon of the curry powder.
0:04:18 > 0:04:22It's at this stage that, if the doors are open in the house,
0:04:22 > 0:04:24and you get that sort of spicy smell,
0:04:24 > 0:04:30Paul comes round the corner and just wonders what I'm up to.
0:04:30 > 0:04:33I wouldn't change my husband for the world,
0:04:33 > 0:04:36but in the kitchen, he doesn't become involved.
0:04:36 > 0:04:41If I'm poorly, which is so rare, he can do two things -
0:04:41 > 0:04:43boil eggs and make an excellent omelette.
0:04:43 > 0:04:45And even then we argue about the omelette
0:04:45 > 0:04:48because he said his French godmother taught him
0:04:48 > 0:04:52to put milk in the omelette and I always put water,
0:04:52 > 0:04:55so I don't think we'd be very compatible in the kitchen.
0:04:55 > 0:04:59I think I like being there and just having him come in to enjoy it.
0:05:02 > 0:05:09I've already cooked 250 grams of long-grain rice with 150 grams of frozen peas.
0:05:09 > 0:05:12Now it's cool, I can add it to the mix.
0:05:12 > 0:05:15It will fry and become crispy if it's cold.
0:05:15 > 0:05:21If it's warm it will be soggy. So cold rice, cold peas and give it a good fry.
0:05:21 > 0:05:25Mix it all together, add four tablespoons of soy sauce
0:05:25 > 0:05:29and fry on a high heat until it's lovely and crispy.
0:05:32 > 0:05:35Put the chicken on the top to warm through
0:05:35 > 0:05:39and fry one egg for each person who's eating.
0:05:39 > 0:05:43That's it, it's ready. It didn't take many moments.
0:05:43 > 0:05:45So, I'm going to stir in the chicken.
0:05:52 > 0:05:56I know that familiar tread.
0:05:56 > 0:05:59- Yeah.- Have a try.
0:05:59 > 0:06:02I'll take mine straight from the pan. See what you think.
0:06:08 > 0:06:11Delicious. This is very, very nice.
0:06:11 > 0:06:14Well up to the standard, I would say.
0:06:14 > 0:06:18- Tuck into the rest and I'll pinch more from the pan.- OK.
0:06:18 > 0:06:20So I do hope that you have a go at home.
0:06:20 > 0:06:22It's our great family favourite
0:06:22 > 0:06:23and I hope it'll become one of yours.
0:06:36 > 0:06:41With five grandchildren who are always on the move,
0:06:41 > 0:06:45I'm never short of hungry visitors or helping hands in the kitchen.
0:06:48 > 0:06:52This next dish is a perfect way to get them cooking.
0:06:56 > 0:07:01Pasta in our house is always the first choice for supper.
0:07:01 > 0:07:04They started off with pesto with pasta
0:07:04 > 0:07:06and now they have much more exciting things.
0:07:06 > 0:07:08But this time it's going to be chicken.
0:07:08 > 0:07:11And, as you can see, I've got a bit of help.
0:07:11 > 0:07:15This is Hobie and Louis and we're all going to do it together.
0:07:15 > 0:07:17Wish us luck.
0:07:17 > 0:07:21Start by cooking 250 grams of dried penne pasta
0:07:21 > 0:07:26and add one roughly chopped onion to the boiling salted water.
0:07:26 > 0:07:30You must be wondering why I put onion in with the pasta.
0:07:30 > 0:07:34I find it's much easier to cook the pasta with the onion,
0:07:34 > 0:07:37they cook at the same time, rather than frying it,
0:07:37 > 0:07:40which sometimes it catches, sometimes it's not even tender.
0:07:40 > 0:07:45While the pasta cooks, move on to the chicken - for six people,
0:07:45 > 0:07:48use three chicken breasts cut into little strips.
0:07:48 > 0:07:53If you've got a bag there, Louis, if you put one tablespoon of
0:07:53 > 0:07:59paprika pepper in the bag first and that makes it really, really brown and crispy.
0:07:59 > 0:08:03That's it. And then a little bit of pepper and salt.
0:08:03 > 0:08:05That's it.
0:08:05 > 0:08:09And then put the chicken in there, all of it.
0:08:09 > 0:08:11Well done.
0:08:11 > 0:08:15And then if you hold the top of the bag
0:08:15 > 0:08:17and rub until you've coated,
0:08:17 > 0:08:21rub it like that with your hands. That's right, that's it.
0:08:21 > 0:08:23Give it a good rub.
0:08:25 > 0:08:30Heat one tablespoon of oil and in goes the coated chicken.
0:08:30 > 0:08:37Now, it goes in in a lump, but I'm going to divide all that up and then each piece will get browned.
0:08:39 > 0:08:43While Louis chops and deseeds two tomatoes,
0:08:43 > 0:08:46Hobie and I make a start on the white sauce.
0:08:46 > 0:08:50Melt 50 grams of butter and add 50 grams of plain flour.
0:08:52 > 0:08:54Sprinkle it in.
0:08:56 > 0:09:01Now when you stir that, just like you... What did you make for Grandpa this morning?
0:09:01 > 0:09:04- Porridge.- And you were stirring it with that,
0:09:04 > 0:09:08so left hand on the pan to steady it and just stir it to start with.
0:09:12 > 0:09:16Now add 750ml of hot milk in two lots.
0:09:19 > 0:09:24- That's right. Now would you say that was getting smooth?- Kind of.
0:09:24 > 0:09:28Kind of, I think that's pretty good.
0:09:28 > 0:09:32Add most of 100 grams of Parmesan to the pan.
0:09:32 > 0:09:36That's it and we'll keep that for the top.
0:09:36 > 0:09:41- And then one teaspoon of Dijon mustard.- So all of it or half?
0:09:41 > 0:09:46Just one level one. That's it, in it goes.
0:09:46 > 0:09:48Give that a bit of a stir.
0:09:50 > 0:09:57Finally, season, then add the cooked pasta and onion.
0:09:57 > 0:10:01Pour half the mix into a three-pint buttered ovenproof dish.
0:10:01 > 0:10:04Then we're going to put the chicken in.
0:10:04 > 0:10:10I'm going to do that in one layer like that. Then all the rest of the
0:10:10 > 0:10:15pasta over the top and well done, it's not a bit burnt on the bottom.
0:10:15 > 0:10:19You stirred it all the time. That's it.
0:10:19 > 0:10:23Sprinkle the rest of the cheese and the chopped tomatoes on top.
0:10:23 > 0:10:27That's still warm so I'm going to put it in the oven at 200 degrees fan
0:10:27 > 0:10:32and it will be all bubbling and crispy on top in about 20 minutes.
0:10:32 > 0:10:36How about going out and having a bit of a play till it's done?
0:10:51 > 0:10:55When it's ready, leave it to cool down a bit and then dig in.
0:10:57 > 0:11:02- Who wants a taste?- Me.- Me.- OK, are you going to have some, Atalanta?
0:11:02 > 0:11:03Yes.
0:11:03 > 0:11:07Look at all these crunchy bits on top there. That's for you two.
0:11:09 > 0:11:11I need to get that bit.
0:11:13 > 0:11:16This has always been one of my favourites.
0:11:16 > 0:11:19I think it's going to be one of their favourites too.
0:11:27 > 0:11:33There's nothing I love more than a fun and relaxed Sunday lunch.
0:11:33 > 0:11:37With three generations around the table, there's always plenty to catch up on.
0:11:40 > 0:11:43- Wow, what have we got here? - Mashed potato.- Mashed potato?
0:11:43 > 0:11:45Is that all there is?
0:11:45 > 0:11:49Family meals really mean time where everyone can stop what
0:11:49 > 0:11:51they're doing and just be together.
0:11:51 > 0:11:52Ta-da.
0:11:52 > 0:11:56It just gives us all a chance to have a good chat, talk about what's been
0:11:56 > 0:11:58going on in the day and I love it.
0:11:58 > 0:12:01I love weekends when we're all there too.
0:12:01 > 0:12:05- Tastes good. - I can taste the flavour, yeah!
0:12:05 > 0:12:07I love my granny's cooking
0:12:07 > 0:12:11because she never overdoes it or never underdoes it.
0:12:11 > 0:12:14And it's always really yummy.
0:12:15 > 0:12:19I love coming to Granny's to have a meal with all my family.
0:12:19 > 0:12:21And I like...
0:12:21 > 0:12:23Falling over.
0:12:23 > 0:12:25..eating all the food.
0:12:26 > 0:12:29You're enjoying it, aren't you, darling?
0:12:29 > 0:12:32Look at Hobie, he's away.
0:12:32 > 0:12:37'My next recipe is a fantastic alternative to the Sunday roast
0:12:37 > 0:12:40'and always has them coming back for more.'
0:12:43 > 0:12:49It's a great family dish, it's aromatic, it's also spicy
0:12:49 > 0:12:51but not too hot.
0:12:51 > 0:12:57To feed six, use one kilo of lamb neck fillet cut into small pieces.
0:12:57 > 0:13:01Coat with two tablespoons of ground cumin
0:13:01 > 0:13:04and two tablespoons of ground coriander.
0:13:04 > 0:13:07Then just turn the meat in those spices.
0:13:10 > 0:13:14Heat two tablespoons of oil and start browning the meat.
0:13:18 > 0:13:21With this much, it's best to do it in two batches.
0:13:24 > 0:13:27Now just look at that - a gorgeous golden brown colour.
0:13:27 > 0:13:29Now that takes time, but keep a single layer
0:13:29 > 0:13:33in the bottom of the pan and keep turning it.
0:13:36 > 0:13:38That's it.
0:13:38 > 0:13:41Then I'm going to put a little more oil in there, only a little,
0:13:41 > 0:13:45just enough to stop it from catching the bottom.
0:13:45 > 0:13:51Add two sliced onions and around a tablespoon of freshly grated ginger.
0:13:51 > 0:13:54Give that a good stir.
0:13:54 > 0:13:58Now looking in the bottom of the pan there, you see that the onions
0:13:58 > 0:14:02have in fact cleaned all of that lovely brown crusty
0:14:02 > 0:14:06bit of flavour and it's now on the onions.
0:14:06 > 0:14:08Now I'm going to add the other ingredients.
0:14:08 > 0:14:13First of all, the wine - 250ml of white wine.
0:14:19 > 0:14:21Exactly.
0:14:21 > 0:14:24Two tablespoons of tomato puree
0:14:24 > 0:14:27and one of mild rose harissa paste.
0:14:29 > 0:14:33Two tablespoons of runny honey.
0:14:33 > 0:14:37A 400 gram tin of chopped tomatoes.
0:14:37 > 0:14:44Season and add the zest of a whole lemon and the juice of half.
0:14:48 > 0:14:51So there's the meat all beautifully browned and
0:14:51 > 0:14:55if there's any little bit of juice in the bottom, that'll go in too.
0:14:59 > 0:15:00Give that a good stir.
0:15:03 > 0:15:05Gosh, doesn't that look good?
0:15:05 > 0:15:10Beautiful lamb and all those spices and tomato.
0:15:10 > 0:15:12On with the lid.
0:15:14 > 0:15:19So that goes in the oven at 140 fan for about one and a half hours -
0:15:19 > 0:15:21just until it's tender.
0:15:28 > 0:15:32So here it is, straight out of the oven. It should be hot
0:15:32 > 0:15:35and bubbling. Oh, that's what I was hoping for.
0:15:35 > 0:15:38A gorgeous colour, looking really tempting.
0:15:38 > 0:15:42All I've got to do now is add the cannellini beans.
0:15:42 > 0:15:46I'm using a 400 gram tin of beans, rinsed.
0:15:46 > 0:15:51And very often I add a couple more cans if everybody is starving.
0:15:51 > 0:15:55If the children are very young, you can just put baked beans in there.
0:15:55 > 0:15:59So, there it is. You've got beautifully soft, tender meat,
0:15:59 > 0:16:02the onion is tender.
0:16:02 > 0:16:05It just smells all spicy and aromatic
0:16:05 > 0:16:06but they'll be a bit of a kick to it.
0:16:10 > 0:16:14This dish is great to serve with rice or couscous
0:16:14 > 0:16:18and I always finish mine with a good dollop of sour cream.
0:16:24 > 0:16:28Mmm, that is so good.
0:16:28 > 0:16:32Do you know, the sour cream really makes it because it's a little
0:16:32 > 0:16:36spicy and a little bit on the hot side and that cools it down.
0:16:36 > 0:16:38It's just lovely.
0:16:45 > 0:16:47I've been baking with my granddaughters,
0:16:47 > 0:16:50Abby and Grace, ever since they were small.
0:16:50 > 0:16:54And this is a simple biscuit recipe with a great twist that
0:16:54 > 0:16:56I know they will love.
0:16:59 > 0:17:02We're going to make a mixture that makes quite a lot of biscuits.
0:17:02 > 0:17:05We're going to divide the mixture in three
0:17:05 > 0:17:10and we're going to make almond biscuits and chocolate chip
0:17:10 > 0:17:15and lemon biscuits. So we've got a variety of biscuits all from one mixture.
0:17:15 > 0:17:19So, shall we start off with the butter? How much have we got there?
0:17:19 > 0:17:21175.
0:17:21 > 0:17:24175 grams of softened butter.
0:17:24 > 0:17:29Then 175 grams of flour.
0:17:29 > 0:17:31That's it, no sieving either.
0:17:31 > 0:17:34And then 75 grams of caster sugar
0:17:34 > 0:17:40and to give the biscuits a little bit of crunch, 75 grams of semolina.
0:17:40 > 0:17:42Now mix it all together.
0:17:55 > 0:17:57That looks about ready.
0:17:57 > 0:18:01As you sort of squeeze it, it comes together like a biscuit mixture
0:18:01 > 0:18:05- so, Abby, you're going to get that together.- Yep.
0:18:05 > 0:18:08So how long have we been baking together?
0:18:08 > 0:18:11Well, I remember in the kitchen there is this one photo of
0:18:11 > 0:18:17me and Abby when we were about four and we were making little cupcakes
0:18:17 > 0:18:19and we were putting the sweets on the top.
0:18:19 > 0:18:21And do you remember eating all those little bits
0:18:21 > 0:18:24and far more important than making the cakes.
0:18:24 > 0:18:26That's come together really well.
0:18:26 > 0:18:30Now, make it into a sausage shape and divide it into three.
0:18:32 > 0:18:36- Can I make the almond ones, please? - There's your almond things.
0:18:36 > 0:18:39- Thank you.- Can I make the chocolate ones, please?
0:18:39 > 0:18:42I knew you were going to ask for the chocolate, that's good.
0:18:42 > 0:18:47Abby's chosen 50 grams of milk chocolate chips to mix into the dough.
0:18:47 > 0:18:49You need to get it everywhere
0:18:49 > 0:18:52because when you separate it into different biscuits you don't
0:18:52 > 0:18:55want to have one with all the chocolate chips in and one with
0:18:55 > 0:18:57none of them in, so you have to get it everywhere.
0:18:57 > 0:19:01Well, the person with all the chocolate chips would be quite lucky.
0:19:01 > 0:19:04Grace is adding a teaspoon of almond extract
0:19:04 > 0:19:07and most of the 40 grams of flaked almonds to her dough.
0:19:10 > 0:19:13- Do you enjoy helping? - BOTH: Yes, it's really fun.
0:19:13 > 0:19:18- What's the best part?- Knowing that you can eat it at the end.
0:19:18 > 0:19:21And also the mixture is really nice to eat as well.
0:19:21 > 0:19:22- Do you like raw mixture?- Yeah.
0:19:24 > 0:19:28Each mixture is divided into 20 even rounds.
0:19:29 > 0:19:31For the lemon biscuits,
0:19:31 > 0:19:36add the finely grated zest of one lemon to the dough.
0:19:36 > 0:19:40Years ago I used to work for the Dutch Dairy Bureau
0:19:40 > 0:19:44and their favourite Dutch biscuit were botermoppen
0:19:44 > 0:19:49and what you do is you made a sausage and then you took
0:19:49 > 0:19:54demerara sugar and sprinkled it on the table like this.
0:19:54 > 0:19:58Then all you do is you roll that in it.
0:19:58 > 0:20:01So if you can imagine, if you cut slices from this,
0:20:01 > 0:20:06you'll get a lovely crunchy outside.
0:20:06 > 0:20:10Wrap it in clingfilm and put it in the fridge to firm up.
0:20:12 > 0:20:18Put the rounds on baking trays lined with nonstick baking parchment.
0:20:18 > 0:20:21For the almond biscuits, gently press the balls flat
0:20:21 > 0:20:24and top with a few flaked almonds.
0:20:26 > 0:20:29Press the chocolate chip rounds evenly.
0:20:32 > 0:20:37Finally, slice the firm lemon biscuit dough into 20 rounds.
0:20:39 > 0:20:43- Would they last long in your household?- BOTH: No way.
0:20:43 > 0:20:45- Dad would eat them.- He's always poking around in the fridge.
0:20:45 > 0:20:48Wherever we try and hide them, he's always there.
0:20:49 > 0:20:53Cook all the biscuits at 160 fan for 10 to 12 minutes
0:20:53 > 0:20:59until they're a lovely pale golden brown around the edges.
0:20:59 > 0:21:02I'm going to leave you two in charge. Keep your eye on them.
0:21:13 > 0:21:15Granny, we think they might be ready.
0:21:15 > 0:21:18Oh, good, I'm coming.
0:21:18 > 0:21:21- Let's have a look, then. - They look ready.
0:21:23 > 0:21:26You're absolutely right. There we are.
0:21:31 > 0:21:33And those are perfect too. Well done.
0:21:36 > 0:21:42Once the biscuits cool, it's the bit that we've all been waiting for.
0:21:42 > 0:21:44Come on, let's have a taste.
0:21:44 > 0:21:46Which would you like?
0:21:46 > 0:21:49Now, who's going to pass it to Granny? Because I can't reach that far.
0:21:49 > 0:21:52That's lovely. Now I'm going for the lemon one.
0:21:55 > 0:21:58- Mmm, they're really nice. Can I have another one?- Mmmm.
0:22:00 > 0:22:02My family have always loved my cooking
0:22:02 > 0:22:07and there's nothing they like more than a delicious pudding -
0:22:07 > 0:22:10especially my take on an old classic.
0:22:14 > 0:22:17There's nothing more popular than lemon meringue pie,
0:22:17 > 0:22:21in my family anyway. It is so impressive.
0:22:21 > 0:22:23But I've got a cheat's one.
0:22:23 > 0:22:28It's using a crumb crust and it's so simple to make.
0:22:28 > 0:22:33For the crust, add 12 crushed digestives to melted butter.
0:22:33 > 0:22:39I like a little sugar in that and I'm going to use some demerara sugar - about a tablespoon.
0:22:41 > 0:22:44That's it. Then you just mix that together.
0:22:44 > 0:22:46It's all so simple.
0:22:46 > 0:22:49I mean, some other crumb crusts I do, I use ginger biscuits,
0:22:49 > 0:22:53but for lemon meringue pie, it has to be digestive.
0:22:53 > 0:22:59Pour the mixture into a 23-centimetre, eight-inch flan dish.
0:22:59 > 0:23:05And then just level it in the middle and work it round the sides.
0:23:07 > 0:23:10I really enjoy this crumb crust
0:23:10 > 0:23:14and I find I make it so often because it's so easy.
0:23:14 > 0:23:17You know, I do think twice about, if you've got to make a pastry,
0:23:17 > 0:23:20bake it blind, it all takes time.
0:23:20 > 0:23:22But this is really very, very quick.
0:23:26 > 0:23:30There's my crumb crust, done, finished.
0:23:30 > 0:23:33Put it there just ready to have the filling in.
0:23:33 > 0:23:39Add one 394 gram tin of full-fat condensed milk.
0:23:39 > 0:23:41They used to be in tubes when I was a child
0:23:41 > 0:23:44and you used to have this tube and take it out like toothpaste.
0:23:44 > 0:23:47It was absolutely delicious.
0:23:47 > 0:23:49Add three egg yolks.
0:23:49 > 0:23:52I'm just going to combine that for a moment
0:23:52 > 0:23:56and then it gets this lovely colour.
0:23:56 > 0:24:00Next you'll need the zest and juice of two lemons.
0:24:00 > 0:24:03You know, this is a real showstopper.
0:24:03 > 0:24:07Anything with meringue, my lot absolutely love.
0:24:07 > 0:24:10We've often had it for a birthday pud,
0:24:10 > 0:24:14just putting sparklers in the top and walking in with it.
0:24:14 > 0:24:17It all makes it very, very special if it's a birthday.
0:24:17 > 0:24:20And so add the lemon juice
0:24:20 > 0:24:25and you'll notice instantly it's beginning to get thick, can you see?
0:24:25 > 0:24:27It's almost like magic.
0:24:31 > 0:24:33That's it.
0:24:37 > 0:24:40Just level it.
0:24:40 > 0:24:43Right into the edges, like that.
0:24:44 > 0:24:48Leave it in the fridge to set and start making the meringue.
0:24:49 > 0:24:53Whisk three egg whites on full speed until stiff.
0:24:56 > 0:25:01And then slowly add 175 grams of caster sugar.
0:25:05 > 0:25:07I think that will just about be right.
0:25:09 > 0:25:13Now let's have a look at that. I want it to be shiny,
0:25:13 > 0:25:16standing up in peaks, that's a perfect meringue.
0:25:19 > 0:25:24Once the pie has set, carefully spread the meringue over it.
0:25:26 > 0:25:33And the aim is to cover all the crumb crust and the middle as well.
0:25:33 > 0:25:37So you have to put it on and just push it to the side.
0:25:37 > 0:25:38It's not easy.
0:25:38 > 0:25:42I find it best to go round in sort of blobs
0:25:42 > 0:25:43and then into the middle.
0:25:46 > 0:25:51So press it down.
0:25:51 > 0:25:52That's it.
0:25:52 > 0:25:55Now you can do little swirls all the way round.
0:25:55 > 0:25:59Make it the sort of same mountain in the middle
0:25:59 > 0:26:02and I think that's far nicer than piping.
0:26:02 > 0:26:05I think it looks home-made
0:26:05 > 0:26:10and I love making these little swirls and peaks.
0:26:13 > 0:26:18All right, stop playing with it - it's perfectly all right.
0:26:18 > 0:26:23Cook at 190 fan for 15 to 20 minutes,
0:26:23 > 0:26:28then set aside for at least half an hour before serving warm.
0:26:28 > 0:26:31I think it looks very special but, I do warn you,
0:26:31 > 0:26:34the first slice is always difficult to get out.
0:26:37 > 0:26:42Have a little prayer and hope for the best. How does that look?
0:26:42 > 0:26:44I think it looks delicious.
0:26:48 > 0:26:53Mmm. Oh, so good. I think everybody's going to enjoy that.
0:26:57 > 0:27:03Who's got room for my favourite pudding?
0:27:03 > 0:27:06- 'So there you have it.'- Wow.
0:27:06 > 0:27:09- Tom, you won't want any of this.- No.
0:27:09 > 0:27:13'Recipes to bring your whole family together.'
0:27:13 > 0:27:14Is that meringue?
0:27:14 > 0:27:17- This is meringue.- Mmm.
0:27:17 > 0:27:21'I hope you'll enjoy them as much as we do.'
0:27:23 > 0:27:25Atalanta, is it nice?
0:27:25 > 0:27:27What does it taste like?
0:27:27 > 0:27:29- Strawberry.- Strawberry?