0:00:03 > 0:00:06I'm Mary Berry and in this series I'll be sharing
0:00:06 > 0:00:10some of my best, foolproof secrets with you.
0:00:10 > 0:00:13I think it's really important to have a selection of trusted
0:00:13 > 0:00:17recipes that you know will never let you down.
0:00:17 > 0:00:22No matter what the occasion, I will show you how to make it simple.
0:00:22 > 0:00:25From my delicious ideas for lazy days...
0:00:25 > 0:00:29- Here you are, darling, treat for you.- I could get quite used to this.
0:00:29 > 0:00:31Very nice.
0:00:31 > 0:00:33..to moments when you need a little comfort...
0:00:33 > 0:00:35Life doesn't get better than that.
0:00:35 > 0:00:39..and stylish treats to delight your guests.
0:00:39 > 0:00:43Tonight, it's foolproof recipes for those days
0:00:43 > 0:00:45when you're simply run off your feet.
0:00:45 > 0:00:48Mm, maybe I should have chosen a bigger spoon.
0:00:48 > 0:00:51It really is absolutely delicious.
0:01:03 > 0:01:07I've always been a working mum and, as time goes by, I get busier
0:01:07 > 0:01:09and busier.
0:01:09 > 0:01:11My mantra has always been,
0:01:11 > 0:01:15get organised and try and do things ahead.
0:01:16 > 0:01:20Today, I'll be preparing some dishes that, when I'm very
0:01:20 > 0:01:22short of time and run off my feet,
0:01:22 > 0:01:25I can get together in no time.
0:01:25 > 0:01:29A rich and elegant one-pot wonder,
0:01:29 > 0:01:34my delicious fail-safe that feeds the family in minutes,
0:01:34 > 0:01:37a hearty favourite you can prepare ahead
0:01:37 > 0:01:42and an effortless pud that is unbelievably good.
0:01:42 > 0:01:45But first it's my scrumptious
0:01:45 > 0:01:47store cupboard standby.
0:01:50 > 0:01:53Chopped tomatoes are perfect for busy people.
0:01:53 > 0:01:57I always have them and I buy them in sixes and they're just there.
0:01:57 > 0:02:00It gives me a great comforting feeling to know that
0:02:00 > 0:02:05I can knock up a quick soup or a quick sauce in no time.
0:02:05 > 0:02:09Something else I keep in the cupboard for times like this
0:02:09 > 0:02:11are sundried tomatoes.
0:02:11 > 0:02:16Six of these and a touch of oil, with some pressed garlic will give
0:02:16 > 0:02:20a beautifully intense flavour.
0:02:20 > 0:02:24Then add three cans of chopped tomatoes.
0:02:25 > 0:02:29Only at the end of the season, when tomatoes are really cheap,
0:02:29 > 0:02:31would I use fresh tomatoes.
0:02:31 > 0:02:36These are really the most useful thing to have in the cupboard.
0:02:36 > 0:02:40And a real foolproof tip is to add some sugar.
0:02:40 > 0:02:43The sugar brings out the flavour of tomatoes.
0:02:43 > 0:02:47Even if I'm grilling tomatoes I just put a little sprinkle of sugar.
0:02:47 > 0:02:50It just gives it extra flavour.
0:02:50 > 0:02:52As well as a bit of pepper and salt.
0:02:52 > 0:02:57And finally I'm going to add some stock. I've got 500ml of stock.
0:02:57 > 0:03:01Now, you may not have fresh stock. If not, use a stock cube.
0:03:04 > 0:03:07Now, all I've got to do is give that a good stir,
0:03:07 > 0:03:12bring it to the boil and simmer it for ten minutes.
0:03:17 > 0:03:21Then, give it a quick blend until it's beautifully smooth.
0:03:24 > 0:03:26That's it.
0:03:26 > 0:03:29I've managed to get none of the tomato on my shirt.
0:03:30 > 0:03:35Some milk and double cream will make it lovely and rich.
0:03:35 > 0:03:39If you want it less rich, put all milk in.
0:03:39 > 0:03:42If you want it very rich and special, all cream.
0:03:46 > 0:03:49Look at that colour, it's most tempting.
0:03:52 > 0:03:56Mm, maybe I should have chosen a bigger spoon.
0:03:56 > 0:03:58It really is absolutely delicious.
0:04:00 > 0:04:05To finish, a generous swirl of fresh pesto.
0:04:05 > 0:04:09So there you have it, my ten-minute delicious tomato soup.
0:04:09 > 0:04:13All from ingredients from the store cupboard. Perfect for a busy day.
0:04:15 > 0:04:18That's just so quick to make,
0:04:18 > 0:04:20but if you have lots of hungry mouths to feed,
0:04:20 > 0:04:24there's another foolproof favourite that always springs to mind.
0:04:27 > 0:04:30I can remember sort of back in the '60s,
0:04:30 > 0:04:33when pasta was something quite different.
0:04:33 > 0:04:35People were a little bit shy of it.
0:04:35 > 0:04:38You think how often we have pasta now.
0:04:38 > 0:04:41This, I reckon, is only going to take me 15 or 20 minutes,
0:04:41 > 0:04:43so let's see.
0:04:43 > 0:04:45To start with, I'm going to take one onion,
0:04:45 > 0:04:48which I've chopped just roughly.
0:04:48 > 0:04:51I'm going to cook it with the pasta, that means you don't have an
0:04:51 > 0:04:55extra dish, and onion that is boiled is delicious.
0:04:55 > 0:04:58We always fry it, but cook it alongside pasta
0:04:58 > 0:05:01and it gives a really good flavour.
0:05:01 > 0:05:05This works for any pasta dish. Today, I'm using penne.
0:05:06 > 0:05:12I like it cooked al dente, so it's just got a little bite to it.
0:05:12 > 0:05:16That can take care of itself, while I get on with the bacon.
0:05:16 > 0:05:20Use smoked, to make it even tastier.
0:05:20 > 0:05:22I've left the fat on the bacon.
0:05:22 > 0:05:27I'm using a nonstick pan, so I don't need to add any extra oil.
0:05:27 > 0:05:31And I'm going to keep an eye on it.
0:05:31 > 0:05:34For a splash of colour, broccoli works a treat,
0:05:34 > 0:05:38but peas will stand out just as well.
0:05:38 > 0:05:40Now, imagine doing it at home -
0:05:40 > 0:05:43you've got your pan on over there, you've got to have
0:05:43 > 0:05:47eyes in the back of your head and listen to how the fat's doing.
0:05:47 > 0:05:51Going over there just to give it a quick turn.
0:05:51 > 0:05:53The smell is wonderful.
0:05:53 > 0:05:55Now, I've got this stalk and
0:05:55 > 0:05:58do you know, I really can't throw that away.
0:05:58 > 0:06:01I'm not making soup at the moment, so I'll tell you what I'm going
0:06:01 > 0:06:06to do - I'm going to peel this and then I'm going to include it.
0:06:09 > 0:06:14And we waste not, want not. I hope I come across these nice crunchy bits.
0:06:17 > 0:06:20That's it. Let's have a look at that pasta.
0:06:25 > 0:06:29There's still a bite in it. It's still very al dente.
0:06:29 > 0:06:32I reckon that has just two minutes to go,
0:06:32 > 0:06:35just enough time to cook the broccoli.
0:06:35 > 0:06:38All in one pan, saves on the washing up.
0:06:43 > 0:06:45Now, can you see that's just taking colour.
0:06:45 > 0:06:48And that's how I want it to be.
0:06:50 > 0:06:52That's it.
0:06:54 > 0:06:57A clever way to keep the broccoli vibrant is to give it a quick
0:06:57 > 0:07:00rinse in cold water.
0:07:01 > 0:07:04Now add the pasta to the bacon,
0:07:04 > 0:07:07so it can take on that lovely smokiness.
0:07:07 > 0:07:10I love the bright green of the broccoli
0:07:10 > 0:07:14and then the little sparkling jewels of tomatoes.
0:07:14 > 0:07:17Already that's looking special, isn't it?
0:07:17 > 0:07:21Bring it all together with a carton of basil pesto, shop-bought,
0:07:21 > 0:07:24of course, when time is tight.
0:07:24 > 0:07:28It's a matter of getting everything really piping hot,
0:07:28 > 0:07:30but it does look so tempting,
0:07:30 > 0:07:33all these lovely colours.
0:07:34 > 0:07:38Now, you think, this has got no sauce to go with it,
0:07:38 > 0:07:42it's all done in two pans, in a very short time.
0:07:43 > 0:07:46A scattering of toasted pine nuts
0:07:46 > 0:07:49and Parmesan shavings finish it off.
0:07:50 > 0:07:54So there you have it, my express bacon and pesto pasta.
0:07:54 > 0:08:00Perfect when you're in a hurry and a lovely dish for the family supper.
0:08:00 > 0:08:05Mary, just look up a moment, if you would. That's it, that's great.
0:08:05 > 0:08:08I'm so grateful that my days are very busy
0:08:08 > 0:08:13and they have become even more so over the last few years.
0:08:13 > 0:08:17So this is for Holly. Happy 12th birthday. And Alice.
0:08:17 > 0:08:21I try to keep on top of everything and I have my lovely assistant,
0:08:21 > 0:08:23Lucy, to help.
0:08:23 > 0:08:25There we are.
0:08:25 > 0:08:28But when I feel the need to unwind,
0:08:28 > 0:08:31there's one recipe perfect for slowing things down.
0:08:34 > 0:08:38Now, fennel, you either like it or loathe it,
0:08:38 > 0:08:40but I'm going to make you love it.
0:08:43 > 0:08:47And I'm going to cut it into small dice.
0:08:47 > 0:08:51If it's in too big of pieces, it won't become tender.
0:08:51 > 0:08:53So there it is.
0:08:53 > 0:08:56Some people take out that middle bit there, but I'm not going to.
0:08:56 > 0:08:58I find there's no need
0:08:58 > 0:09:02and it becomes a little more crunchy than the outside.
0:09:08 > 0:09:11That's it. Now, just give that a turn.
0:09:11 > 0:09:15I'm going to add some garlic.
0:09:16 > 0:09:19Then I'm going to add the rice.
0:09:20 > 0:09:24This is round rice, it's not pudding rice.
0:09:24 > 0:09:28It's arborio rice or sometimes known as risotto rice.
0:09:32 > 0:09:37Then we need to add some wine - very important, a white wine.
0:09:37 > 0:09:40I'm going to add 300ml.
0:09:40 > 0:09:45This is a new bottle and I know just about where my finger should be,
0:09:45 > 0:09:49how far we should go down. So 300ml.
0:09:52 > 0:09:54Tiny drop more.
0:09:56 > 0:10:00And we'll just let that absorb for a few minutes.
0:10:02 > 0:10:08I've got here 750ml of fish stock. It could be vegetable stock.
0:10:08 > 0:10:14My foolproof tip is to make sure the stock is really hot.
0:10:14 > 0:10:16I'll give it a stir.
0:10:16 > 0:10:21The rice will absorb it much quicker and it won't overcook.
0:10:21 > 0:10:26It is important to add it little by little and the total time, from
0:10:26 > 0:10:30when you start adding the stock, it will be about 20 minutes.
0:10:30 > 0:10:34Slowly, carefully and make sure it's all absorbed.
0:10:36 > 0:10:39This is the bit I find very relaxing.
0:10:39 > 0:10:42Perfect after a busy day.
0:10:44 > 0:10:47Can you see now, that's thickening up?
0:10:53 > 0:10:55That is perfect.
0:10:55 > 0:10:59There's still a little bite into it, but I've got other
0:10:59 > 0:11:03ingredients to add and it'll need a few more moments longer.
0:11:03 > 0:11:07Some peas, lemon juice and, for that touch of class,
0:11:07 > 0:11:11generous chunks of succulent salmon.
0:11:11 > 0:11:15But you could always use prawns or chicken if you prefer.
0:11:15 > 0:11:19Now, you'll notice that the salmon is, at once,
0:11:19 > 0:11:23changing colour from that shiny pink to an opaque pink.
0:11:24 > 0:11:29And it takes no time to cook at all.
0:11:29 > 0:11:32For sheer luxury, add three tablespoons of creme fraiche
0:11:32 > 0:11:35and some grated Parmesan.
0:11:35 > 0:11:38And finish with some fresh tarragon.
0:11:40 > 0:11:43It's just the right consistency.
0:11:43 > 0:11:46You can see that it's sort of creamy
0:11:46 > 0:11:49and I'm keeping the fish whole.
0:11:55 > 0:11:59To crown the glory, a little bit of pea shoot.
0:12:09 > 0:12:12You know, there's plenty of body in the middle of that rice.
0:12:12 > 0:12:15It's just cooked, it's lovely and creamy,
0:12:15 > 0:12:20the fennel flavour's coming through and the salmon is just perfect.
0:12:20 > 0:12:25I don't just like it, I love it and I'm going back for another one.
0:12:31 > 0:12:32Not bad.
0:12:35 > 0:12:38For me, nothing beats the convenience of cooking fresh
0:12:38 > 0:12:41veg straight from the garden.
0:12:41 > 0:12:45But we don't all have the time or space to grow our own.
0:12:46 > 0:12:51But there is a way to get seasonal veg delivered to your doorstep.
0:12:51 > 0:12:54And you don't even have to write a shopping list.
0:12:55 > 0:12:59I've come to Coleshill, in Wiltshire, to meet Sonya,
0:12:59 > 0:13:02who runs one of over 600 veg box schemes
0:13:02 > 0:13:06that are growing in popularity up and down the country.
0:13:08 > 0:13:12So you're growing all different vegetables. How many do you grow?
0:13:12 > 0:13:15Probably throughout the year about 70.
0:13:15 > 0:13:18And that obviously includes some fruit as well,
0:13:18 > 0:13:20but we need to get a range of vegetables to go in the boxes,
0:13:20 > 0:13:24just to keep people interested throughout the year.
0:13:24 > 0:13:27Let's go and see what we can find then.
0:13:30 > 0:13:32So these are borlotti beans.
0:13:32 > 0:13:35Do I have to feel whether the beans are inside them before I pick them?
0:13:35 > 0:13:38Yes. The pods look awful, but the beans inside, if you look at that,
0:13:38 > 0:13:41they're just like little birds' eggs.
0:13:41 > 0:13:43- They're beautiful, aren't they? - Aren't they.- Mm.
0:13:43 > 0:13:45What do you suggest people do with them?
0:13:45 > 0:13:47OK, well, obviously, you've got to pod them.
0:13:47 > 0:13:50So you're just going to use the beans.
0:13:50 > 0:13:54Boil them for at least 30 minutes, and then once they're soft I would
0:13:54 > 0:13:59put them into something like a nice tomato sauce with maybe
0:13:59 > 0:14:00some green beans as well.
0:14:00 > 0:14:03And some seasoning and basil and garlic.
0:14:03 > 0:14:05Or you could do, if you want to be really adventurous,
0:14:05 > 0:14:07you could make borlotti bean hummus.
0:14:07 > 0:14:09- That's what I would do. - I'm tempted.- Yeah.
0:14:09 > 0:14:11SONYA LAUGHS
0:14:11 > 0:14:15This is certainly a fun way of getting veg you might not
0:14:15 > 0:14:17choose for your weekly shop.
0:14:19 > 0:14:22So these are all romanesco.
0:14:22 > 0:14:25It's a cross between two different vegetables, isn't it?
0:14:25 > 0:14:28That's right, it's a cross between broccoli and cauliflower.
0:14:28 > 0:14:32And in fact it translates as Italian cauliflower.
0:14:32 > 0:14:34- That is sheer beauty.- Isn't it?
0:14:34 > 0:14:38- It's like a little mountain of cauliflower, isn't it?- Yes.
0:14:38 > 0:14:40So what do you like to do with it?
0:14:40 > 0:14:44Well, you can roast it whole, it really brings out the flavour.
0:14:44 > 0:14:47It's a beautiful nutty flavour with some spices and things.
0:14:50 > 0:14:53So there you go, look at that.
0:14:53 > 0:14:57Within minutes of being picked, today's selection is being boxed.
0:14:59 > 0:15:02I've got some nice romaine lettuce.
0:15:02 > 0:15:07- So they'll be having Caesar salad, I'm sure.- Salad, yeah, absolutely.
0:15:08 > 0:15:11And, as if I didn't have a busy enough life,
0:15:11 > 0:15:14I've now become a delivery woman.
0:15:14 > 0:15:17Hello?
0:15:17 > 0:15:20- Hello.- Oh, hi.- Here's your veg box. - Oh, excellent.
0:15:20 > 0:15:22So, what's the best thing about the veg box?
0:15:22 > 0:15:26As a working mum, it's very easy just to feed your kids peas,
0:15:26 > 0:15:28carrots and broccoli, cos you know they're going to eat it.
0:15:28 > 0:15:30And having a box like this
0:15:30 > 0:15:33definitely makes their vegetable eating more varied.
0:15:33 > 0:15:37It must save you time not having to go shopping, make those lists,
0:15:37 > 0:15:39find the stuff.
0:15:39 > 0:15:41It's one less thing to worry about, absolutely.
0:15:41 > 0:15:44- Well, you enjoy it. - Thank you very much, I will.
0:15:47 > 0:15:52So, delivery can certainly make your life that little bit easier.
0:15:52 > 0:15:56But, if you're wondering what to do with all this wonderful veg,
0:15:56 > 0:15:58I've just the thing.
0:16:02 > 0:16:05Most people just do cauliflower cheese,
0:16:05 > 0:16:08but I'm going to do roasted cauliflower.
0:16:08 > 0:16:12All I'm going to do is take all the sprigs off and roast them
0:16:12 > 0:16:14in a little olive oil.
0:16:19 > 0:16:23Then just pull off each of the heads.
0:16:27 > 0:16:31They want to be sort of about that size.
0:16:33 > 0:16:37And if you want to split them, just take a knife like that,
0:16:37 > 0:16:41then pull them apart and they'll hold together like that.
0:16:41 > 0:16:46To get the perfect roast, coat evenly in a little olive oil.
0:16:50 > 0:16:53You could do this in a bowl, but on the other hand
0:16:53 > 0:16:57somebody's got to wash up the bowl and we're all in for saving time.
0:17:01 > 0:17:07Then I'm going to put a little seasoning under the cauliflower.
0:17:07 > 0:17:09Like that.
0:17:12 > 0:17:15A little bit of seasoning on top.
0:17:16 > 0:17:20And it's nice to use sea salt cos you get a bit of crunch.
0:17:20 > 0:17:23So nothing could've been simpler than that.
0:17:23 > 0:17:27All it's got to do is to roast now and that wants to go in a
0:17:27 > 0:17:31really hot oven, a fan oven, 200,
0:17:31 > 0:17:34and it'll take about 30 minutes.
0:17:34 > 0:17:37While the oven works its magic,
0:17:37 > 0:17:40I'll show you the quickest dressing imaginable.
0:17:40 > 0:17:43Lemon juice, olive oil,
0:17:43 > 0:17:47seasoning and a few capers.
0:17:48 > 0:17:52I love capers, they seem to go very well with cauliflower.
0:17:52 > 0:17:57Then some chopped parsley and just whisk that together.
0:18:00 > 0:18:04That's the dressing, really very easy.
0:18:08 > 0:18:11For me, it's just a little on the sharp side.
0:18:11 > 0:18:14Maybe you like dressings sharp, but I like them a little
0:18:14 > 0:18:18on the sweet side, so I'm going to just add a little sugar to that.
0:18:18 > 0:18:20Just caster sugar.
0:18:24 > 0:18:28That's more my style, a little less sharp.
0:18:28 > 0:18:30The cauliflower's going to be ready.
0:18:36 > 0:18:39Coat the roasted caulie with the dressing.
0:18:41 > 0:18:44That has got a lovely shine to it now.
0:18:44 > 0:18:48And I'm just going to tip that while it's piping hot.
0:18:50 > 0:18:53Doesn't that look gorgeous?
0:18:53 > 0:18:58Something totally different, very quick to do and so simple.
0:18:59 > 0:19:03This is so good, I love it on its own.
0:19:03 > 0:19:07But if you're making the family supper, why not try it with these,
0:19:07 > 0:19:12which can be prepared ahead to make life easy?
0:19:12 > 0:19:15First of all, the stuffing.
0:19:15 > 0:19:20Take 350g of sausage meat and liven it up with chopped thyme,
0:19:20 > 0:19:23parsley, lemon zest and Parmesan.
0:19:25 > 0:19:32I can see it's well-mixed, because the parsley is evenly throughout.
0:19:32 > 0:19:35So I've got the chicken thighs here.
0:19:35 > 0:19:39Now, you can buy chicken thighs without bone in.
0:19:39 > 0:19:42In some regions, you may find that you have to have it with the
0:19:42 > 0:19:46bone in, so I'll just show you how easy it is to take that bone out.
0:19:46 > 0:19:49There it is in the middle there.
0:19:50 > 0:19:56So if you just do even strokes down either side of that bone.
0:20:02 > 0:20:05Once you've got the end of it to hold,
0:20:05 > 0:20:10can you see? The weight of the chicken brings it down.
0:20:10 > 0:20:15And then it just comes off quite easily at the end, like that.
0:20:15 > 0:20:17Right, now to the actual stuffing.
0:20:19 > 0:20:23Simply cut it like a cake, for perfect portions.
0:20:25 > 0:20:29And I'm going to roll each one into a sausage shape.
0:20:29 > 0:20:34Think about it, it wants to be the same length as the chicken thigh.
0:20:38 > 0:20:41Just a little bit of seasoning,
0:20:41 > 0:20:44then we put our little sausage in the middle.
0:20:46 > 0:20:50That's it. Roll those round, like that.
0:20:51 > 0:20:54They want to feel rustic,
0:20:54 > 0:20:58so don't worry if the sausage meat peeks out at the ends.
0:20:58 > 0:21:01Now we need to put bacon round the outside.
0:21:02 > 0:21:07And make sure that it's really well wrapped round underneath.
0:21:10 > 0:21:14That's it. That is going to hold it together.
0:21:14 > 0:21:17My tip for a beautiful glaze is to drizzle some honey
0:21:17 > 0:21:20before they go into the oven.
0:21:21 > 0:21:28I've set it at 200 degrees fan and it will take about 25, 30 minutes.
0:21:31 > 0:21:34What could be easier or quicker?
0:21:42 > 0:21:45I'm well pleased with that, gorgeous colour.
0:21:45 > 0:21:49You know, looking at all of those, we always have beef burgers
0:21:49 > 0:21:53in buns, wouldn't that be absolutely delicious in a bun?
0:21:53 > 0:21:57I think I'd really enjoy that. Perhaps a bit of chutney underneath.
0:21:59 > 0:22:03Look what a wonderful colour that bacon's become.
0:22:04 > 0:22:09It looks very special, you can prepare it ahead and, gosh,
0:22:09 > 0:22:11it's good to eat.
0:22:18 > 0:22:24Despite life's demands, I always try and make time for my friends.
0:22:24 > 0:22:27And I've been playing tennis with the girls every
0:22:27 > 0:22:30week for over 20 years.
0:22:30 > 0:22:32THEY LAUGH
0:22:33 > 0:22:35Yours, she says.
0:22:35 > 0:22:39This really helps take my mind off my busy schedule.
0:22:44 > 0:22:47But when we've tired ourselves out,
0:22:47 > 0:22:51I love serving up a special treat.
0:22:51 > 0:22:55And this is the quickest little pud you can imagine.
0:22:58 > 0:23:02On a very busy day, you may think no time to make a pudding or
0:23:02 > 0:23:06indeed a biscuit, but I'm going to show you a pud that's
0:23:06 > 0:23:11so delicious, so quick to make and absolutely foolproof.
0:23:13 > 0:23:16For this guilty pleasure, you'll need to
0:23:16 > 0:23:21dissolve 100g of caster sugar in 600ml of double cream.
0:23:21 > 0:23:25Yes, double cream. It's a luxury pud, this.
0:23:26 > 0:23:31Now for the fruity bit. The juice of a lime and five passion fruit.
0:23:31 > 0:23:33Use a lemon if you prefer.
0:23:33 > 0:23:37You know, passion fruit is something that's become more
0:23:37 > 0:23:41and more popular as the years go by.
0:23:41 > 0:23:45To begin with, I was very shy of it, but I absolutely love it now.
0:23:46 > 0:23:48Whizz that for a few seconds.
0:23:48 > 0:23:51Here we go.
0:23:51 > 0:23:55It will crush the seeds and give a gorgeously intense flavour.
0:23:57 > 0:24:00And then with a spoon just push it through.
0:24:00 > 0:24:04That goes through like lightning.
0:24:04 > 0:24:07Right, now I'm going to have a look at that cream.
0:24:07 > 0:24:12For a lovely smooth texture, there must be no trace of sugar.
0:24:13 > 0:24:19So in goes the lime juice and then the passion fruit juice.
0:24:20 > 0:24:26Give it a stir and as you do it, you see it is thickening.
0:24:29 > 0:24:34It's a reaction of the lime, it thickens the cream instantly.
0:24:34 > 0:24:38The passion fruit also helps, too.
0:24:42 > 0:24:45This is very rich, you certainly don't want big sundae
0:24:45 > 0:24:49glasses to fill, because it would just be too much.
0:24:49 > 0:24:52So these little glasses I think are great.
0:24:52 > 0:24:56They need to go in the fridge for three to four hours to set firmly.
0:24:56 > 0:24:58See, there's a real wobble now.
0:24:58 > 0:25:02I'm going to make a special, very quick biscuit to go with them.
0:25:03 > 0:25:07First of all a little flour on the table.
0:25:08 > 0:25:13Roll out half a block of all-butter puff pastry.
0:25:13 > 0:25:18And I'm aiming to get this about eight inches across.
0:25:18 > 0:25:23Don't panic if it starts to stick, some clingfilm will save the day.
0:25:26 > 0:25:30Keep rolling until it's really, really thin.
0:25:31 > 0:25:35Imagine you're making something like millefeuille -
0:25:35 > 0:25:37that wants to be just as thin as this, too.
0:25:37 > 0:25:42And because puff pastry rises in flaky layers,
0:25:42 > 0:25:46you'll get a really crisp, thin biscuit.
0:25:47 > 0:25:52That's it. Now, I want to have squares of four inches.
0:25:52 > 0:25:57So to get a square, you just fold it over like that.
0:25:57 > 0:26:00OK.
0:26:00 > 0:26:03And then another square on the way down.
0:26:06 > 0:26:08Like that.
0:26:09 > 0:26:12And like that.
0:26:12 > 0:26:14And then, for my triangular biscuits,
0:26:14 > 0:26:17you just cut each square into four.
0:26:19 > 0:26:22Nothing could be simpler, could it?
0:26:22 > 0:26:26For a delicious topping, just brush with egg white
0:26:26 > 0:26:30and sprinkle evenly with a mix of lemon zest and sugar.
0:26:31 > 0:26:36Really so quick, easy, simple to do
0:26:36 > 0:26:39and you haven't even made the pastry.
0:26:39 > 0:26:41Now, these need very careful baking.
0:26:41 > 0:26:46I've set the oven at 180 centigrade and they take about 8-10 minutes,
0:26:46 > 0:26:50because they want to be a very pale golden on the outside.
0:26:50 > 0:26:54If they're brown, they'll be bitter, so you've been warned.
0:26:58 > 0:27:02Very steady hand. And they've set.
0:27:07 > 0:27:10Finish them off with a dash of passion fruit.
0:27:12 > 0:27:15Now, those are perfectly baked.
0:27:15 > 0:27:20They're a lovely pale golden brown colour. And really original.
0:27:23 > 0:27:27I think they're winners, especially for the girls' lunch.
0:27:35 > 0:27:38- Have a go.- They look pretty. - They do look pretty.
0:27:38 > 0:27:42- Yummy, as my grandchildren would say.- They're absolutely glorious.
0:27:42 > 0:27:46- To the winners.- Cheers. - Cheers.- Cheers.
0:27:53 > 0:27:59Next time, it's my Foolproof Recipes for days when you want to show off.
0:27:59 > 0:28:02It's absolutely delicious, very summery.
0:28:03 > 0:28:06There's absolutely no calories in here, whatsoever.