0:00:03 > 0:00:07I'm Mary Berry and in this series I'll be sharing some of my best
0:00:07 > 0:00:09foolproof secrets with you.
0:00:10 > 0:00:14I think it's really important to have a selection of trusted recipes
0:00:14 > 0:00:17that you know will never let you down.
0:00:17 > 0:00:23No matter what the occasion, I'll show you how to make it simple.
0:00:23 > 0:00:26From my delicious ideas for lazy days...
0:00:26 > 0:00:28Here you are, darling. A treat for you.
0:00:28 > 0:00:31I could get quite used to this. Very nice.
0:00:31 > 0:00:36..to moments when you feel like something a little comforting
0:00:36 > 0:00:39and scrumptious goodies to thrill the family.
0:00:39 > 0:00:42Mm...that's the best thing I've had all day!
0:00:42 > 0:00:47Tonight, some of my favourite dishes perfect for a party.
0:00:47 > 0:00:51There's absolutely no calories in here whatsoever!
0:01:03 > 0:01:05I love putting on a party,
0:01:05 > 0:01:09but to some people cooking for a crowd is very daunting.
0:01:11 > 0:01:15I've always enjoyed sharing my ideas for party recipes.
0:01:15 > 0:01:19It's a time when you want food that's fun and different,
0:01:19 > 0:01:21but doesn't take forever to prepare.
0:01:21 > 0:01:24Entertaining shouldn't be complicated,
0:01:24 > 0:01:27so I'm sharing with you some foolproof recipes.
0:01:31 > 0:01:35'A colourful salad platter, great for a party table...
0:01:36 > 0:01:40'..a classic terrine, that's seen me through many happy occasions,
0:01:43 > 0:01:47'..a filo surprise that always has them coming back for more...
0:01:49 > 0:01:51'..and a truly impressive gateau.
0:01:54 > 0:01:57'But first, a delicious curry
0:01:57 > 0:02:00'that makes a delightfully different party piece.'
0:02:02 > 0:02:06When I was first married, I loved having people round
0:02:06 > 0:02:08and there was certainly no room to sit down,
0:02:08 > 0:02:11people sat on the stairs, they sat on the floor -
0:02:11 > 0:02:15I could never get up now - and all the rage was a fork supper.
0:02:15 > 0:02:18That meant that you had a plate and a fork.
0:02:18 > 0:02:20And I think it's a splendid idea.
0:02:20 > 0:02:24Right now, I'm going to do a Thai chicken curry.
0:02:24 > 0:02:28It's perfect for a crowd and all people need is a fork and a bowl.
0:02:31 > 0:02:37'Add six sliced chicken breasts to a tablespoonful of red curry paste.'
0:02:37 > 0:02:39It really couldn't be easier.
0:02:41 > 0:02:45Keep turning it over so that every bit is coated.
0:02:50 > 0:02:54The heat releases all those lovely spices and it will help to flavour
0:02:54 > 0:02:58the meat, it also helps to give the meat a nice colour.
0:03:02 > 0:03:05'When all the meat's sealed, put it to one side
0:03:05 > 0:03:08'and use the same pan for the sauce.
0:03:08 > 0:03:11'Starting with two sliced onions.'
0:03:11 > 0:03:14So, on with the lid.
0:03:16 > 0:03:20I'm going to turn the heat down and I'm going to leave that to cook
0:03:20 > 0:03:25in its own steam until it's become really, really tender.
0:03:27 > 0:03:30'After about ten minutes, turn up the heat
0:03:30 > 0:03:32'and add some finely grated fresh ginger.'
0:03:35 > 0:03:40Oh, the freshness of that, it's a lovely smell - strong.
0:03:40 > 0:03:43Lovely, lemony ginger smell. It's lovely.
0:03:44 > 0:03:48I'm now going to add two more tablespoons of Thai paste.
0:03:48 > 0:03:50Go steady if you like it on the mild side.
0:03:53 > 0:03:59'My secret for a thick, velvety sauce is a tablespoonful of plain flour...'
0:03:59 > 0:04:01Sprinkle it evenly over.
0:04:03 > 0:04:05'..and full fat coconut milk.'
0:04:05 > 0:04:07Thai curry is fairly new to me.
0:04:07 > 0:04:11I think I had it at my daughter's, I suppose two or three years ago,
0:04:11 > 0:04:14and absolutely loved it and I've made it ever since.
0:04:15 > 0:04:18'For those special Thai flavours,
0:04:18 > 0:04:22'I'm adding kaffir lime leaves,
0:04:22 > 0:04:26'the zest and juice of half a lime,
0:04:26 > 0:04:28'a tablespoonful of brown sugar
0:04:28 > 0:04:31'and the essential fish sauce.'
0:04:31 > 0:04:34I must say, when I first heard of fish sauce
0:04:34 > 0:04:37I didn't like the idea at all, but it really brings out the flavour
0:04:37 > 0:04:41and is part of the what you expect in Thai food.
0:04:42 > 0:04:46'And, of course, lemon grass.'
0:04:46 > 0:04:48Just bash it with a rolling pin.
0:04:48 > 0:04:50Now, the sort of rolling pin I have is a wooden one.
0:04:50 > 0:04:53Which is ideal for it, don't do it with a glass one!
0:04:59 > 0:05:02Now, I'm going to return the chicken
0:05:02 > 0:05:05and as you're going to be doing this for a party,
0:05:05 > 0:05:08it's essential not to overcook it.
0:05:10 > 0:05:13'About five minutes should do it.'
0:05:13 > 0:05:15Right.
0:05:15 > 0:05:17'For some gorgeous colour and crunch,
0:05:17 > 0:05:20'I'm adding sugar snap peas and water chestnuts.
0:05:31 > 0:05:32It's awfully good.
0:05:34 > 0:05:37'I love exploring new ideas,
0:05:37 > 0:05:42'but sometimes there's nothing quite like the classics.
0:05:42 > 0:05:47'And this recipe is one I've served at many a happy celebration.'
0:05:47 > 0:05:50I love going back to my old favourite recipes
0:05:50 > 0:05:53when I'm having friends round for a party.
0:05:53 > 0:05:58Now, this one is a ham hock and I'm going to make it into a terrine.
0:05:58 > 0:06:02Many people are really frightened of making a terrine,
0:06:02 > 0:06:06but I promise you this one is very easy and it's foolproof.
0:06:10 > 0:06:14Neither trotters or ham hocks are very popular,
0:06:14 > 0:06:19but it is an excellent cut and it's going to make a very inexpensive terrine.
0:06:21 > 0:06:25'The secret to this terrine is slow cooking the meat with celery,
0:06:25 > 0:06:28'carrots, onions and some peppercorns
0:06:28 > 0:06:31'and fresh thyme to give it plenty of flavour.'
0:06:31 > 0:06:34All I've got to do is top up with water.
0:06:34 > 0:06:37It's important to cover the meat,
0:06:37 > 0:06:38that's it.
0:06:38 > 0:06:40So, I'm going to bring that to the boil
0:06:40 > 0:06:43and then I'll transfer it to the oven.
0:06:46 > 0:06:49That weighs a tonne, but I'm going to be very careful.
0:06:51 > 0:06:56'That goes into the oven at 140 fan for about four hours,
0:06:56 > 0:07:01'so all the flavours can infuse and the meat melts away from the bone.'
0:07:06 > 0:07:10If the smell is anything to go by, it's going to be wonderful.
0:07:13 > 0:07:17Oh, it's soft and it's absolutely falling away from the bone.
0:07:17 > 0:07:19That's exactly what I want.
0:07:22 > 0:07:24It's come off the bone without being asked. There we are.
0:07:24 > 0:07:26Oops!
0:07:26 > 0:07:28Look at that lovely chunk of meat there.
0:07:30 > 0:07:33Then you're left with the bone there
0:07:33 > 0:07:34and I know who will like that!
0:07:37 > 0:07:39'Break the meat into pieces.'
0:07:39 > 0:07:41I want to keep it in shapes,
0:07:41 > 0:07:45because as you cut through it gives a lovely effect.
0:07:45 > 0:07:47Now, that is perfect, it's all done.
0:07:50 > 0:07:54'All those delicious juices from the cooking can now be reduced
0:07:54 > 0:07:57'to make a beautiful jelly to hold the terrine together.'
0:08:01 > 0:08:04'I'm using 5g of gelatine.'
0:08:06 > 0:08:08Can you see that?
0:08:08 > 0:08:13It's soft, squidgy and then you take it and you drop it into that
0:08:13 > 0:08:18very hot stock. It wants to be not boiling, just very, very hot.
0:08:18 > 0:08:23And it is slightly cloudy, but that is all part of its charm.
0:08:23 > 0:08:25If it's terribly clear I'm suspicious,
0:08:25 > 0:08:28because it will have no flavour.
0:08:28 > 0:08:31'Now I'm ready to assemble the terrine.'
0:08:31 > 0:08:35In the very bottom, I'm going to put chopped parsley, so that when I turn
0:08:35 > 0:08:39this out, I have this wonderful green layer
0:08:39 > 0:08:42and it does look very smart.
0:08:42 > 0:08:44So, just a little in there.
0:08:46 > 0:08:51Not too much, I don't want all the parsley to float about.
0:08:51 > 0:08:54And I've got some mustard seed here,
0:08:54 > 0:08:57I'll just put a little over here now.
0:08:57 > 0:09:00The mustard seeds add interest.
0:09:00 > 0:09:03So, you do it in layers.
0:09:07 > 0:09:10'Make sure you ladle the stock on every layer.
0:09:10 > 0:09:15'It will fill all the gaps and hold everything together when it's cut.
0:09:21 > 0:09:24I'm quite chuffed with that. I think it's going to be something that is
0:09:24 > 0:09:29just a little bit different and I bet it's something you haven't tried making before.
0:09:29 > 0:09:33And leave that until it becomes stone cold
0:09:33 > 0:09:36and then put it in the fridge overnight.
0:09:46 > 0:09:48I think it's coming away quite easily.
0:09:48 > 0:09:51It should do with the clingfilm all round it.
0:09:51 > 0:09:53That's it.
0:09:53 > 0:09:55I think that parsley top looks lovely,
0:09:55 > 0:09:59it looks very inviting and... Well, let's see how it cuts.
0:10:03 > 0:10:06I think that looks pretty good.
0:10:06 > 0:10:09You see how well it holds together.
0:10:12 > 0:10:14It is beautiful, it is tender,
0:10:14 > 0:10:17the jelly is so well flavoured.
0:10:17 > 0:10:21I'd rather have that than just plain cold ham any day.
0:10:31 > 0:10:35When I am planning a party, I make sure some of the dishes
0:10:35 > 0:10:36are blissfully quick to prepare.
0:10:38 > 0:10:42The secret is to use fruit and veg in season at its best.
0:10:43 > 0:10:48And at this time of year, what could be better than sweet, ripe tomatoes?
0:10:51 > 0:10:55With more sunshine hours than other parts of the UK,
0:10:55 > 0:10:58the Isle of Wight is perfect for tomatoes
0:10:58 > 0:11:01and I've come to discover some of the wonderful varieties
0:11:01 > 0:11:03grown in Newport.
0:11:04 > 0:11:08Brian, when I was growing up, there was only one kind of tomato -
0:11:08 > 0:11:13all the same size, quite big - I think they were called Moneymaker -
0:11:13 > 0:11:14but that was it.
0:11:14 > 0:11:17We've got about 40 varieties we're growing at the moment.
0:11:17 > 0:11:19So, we've got everything from big beef tomatoes
0:11:19 > 0:11:21to tiny cherry tomatoes.
0:11:21 > 0:11:24Some on the vine, some off the vine.
0:11:24 > 0:11:26Lots of different colours - yellows, orange, pinks.
0:11:26 > 0:11:29We have one guy who goes around looking for lots of different varieties
0:11:29 > 0:11:33and his quest is to basically find the tastiest tomato.
0:11:33 > 0:11:35I think he's got a very cushy number.
0:11:35 > 0:11:38I wouldn't mind going around the world tasting tomatoes.
0:11:38 > 0:11:40Try one of these, Mary.
0:11:45 > 0:11:47- That is perfect for me.- Good.
0:11:47 > 0:11:50It's full of flavour, it's beautifully sweet
0:11:50 > 0:11:53and I feel it's doing me an awful lot of good!
0:11:55 > 0:12:00- Would you like to have a look at the tops of the plants, Mary?- Yeah, why not.
0:12:00 > 0:12:03Do you know, I thought I was going to have to put my leg over those
0:12:03 > 0:12:06- and you've got longer legs than me. So, up here?- Yeah.
0:12:06 > 0:12:10Oh, good thing. You couldn't get a big person in here, could you?
0:12:10 > 0:12:12Shut the gate.
0:12:12 > 0:12:14- Now, this is very safe for your workers, isn't it?- Yes.
0:12:14 > 0:12:17They can't fall out into the tomatoes.
0:12:17 > 0:12:19- We're going to go up now.- OK.
0:12:21 > 0:12:23Third floor, please.
0:12:25 > 0:12:29'These plants grow to a staggering 13 metres high.
0:12:29 > 0:12:33'Shoots are removed weekly, allowing the flowering tops to take in
0:12:33 > 0:12:35'all the glorious sunshine.'
0:12:40 > 0:12:44It really is another world right up here.
0:12:44 > 0:12:46It seems acres and acres of it.
0:12:46 > 0:12:49As far as I can see, there are tomato plants.
0:12:51 > 0:12:54It is amazing, it's sort of breathtaking.
0:12:58 > 0:13:00'But the best is yet to come.
0:13:00 > 0:13:04'I'm going to choose a selection for my party platter.'
0:13:07 > 0:13:09There are so many varieties here.
0:13:09 > 0:13:13Now, I'm tempted by the green-y ones over here
0:13:13 > 0:13:16and I think you call them zebra and I'm going to use those in my platter,
0:13:16 > 0:13:19because they look so stunning and so different.
0:13:19 > 0:13:21Let me show you one here, Mary.
0:13:21 > 0:13:24- It's almost black, isn't it, around the outside?- Yes.
0:13:27 > 0:13:31Mm! That tastes really good.
0:13:31 > 0:13:35It's got a very firm texture and a lovely flavour.
0:13:35 > 0:13:39Those yellow ones, I'm very tempted, in the front.
0:13:39 > 0:13:42- Are they cherry yellow, or something?- They're a yellow cherry type, yes.
0:13:42 > 0:13:44Have a taste of this one.
0:13:46 > 0:13:50They are very firm, they hold together well.
0:13:50 > 0:13:54I think they're lovely and they'll certainly add interest to my platter.
0:13:54 > 0:13:58- Have you got a box down there? - I have, yes. There is a decent size box here.
0:13:58 > 0:14:03Well, let's have the old flavour - these lovely cherry tomatoes here.
0:14:08 > 0:14:12I've got a really colourful, magical spread of tomatoes.
0:14:12 > 0:14:15Lots of variety.
0:14:15 > 0:14:18'And a glorious harvest for my next recipe.'
0:14:19 > 0:14:22'As simple and fresh as it gets.
0:14:22 > 0:14:24'Perfect for a celebration.'
0:14:28 > 0:14:31Just look at this selection of tomatoes.
0:14:31 > 0:14:33The colours are spectacular,
0:14:33 > 0:14:38it's amazing how in many vegetables we're turning to different colours.
0:14:40 > 0:14:45If you're preparing it ahead, don't put salt on the tomatoes,
0:14:45 > 0:14:48because if you do it will draw out all the moisture
0:14:48 > 0:14:51and you'll be left with a pool of liquid underneath.
0:14:53 > 0:14:57I think I rather like the look of these.
0:14:57 > 0:15:01'A simple dish like this makes the ingredients the star of the show.
0:15:01 > 0:15:03'So, you can't really go wrong.'
0:15:08 > 0:15:12But I'll just toss them in so that they're all quite haphazard.
0:15:15 > 0:15:18'Spring onions go beautifully with tomatoes
0:15:18 > 0:15:20'and these will add a bit of crunch.'
0:15:20 > 0:15:25That's it, sprinkle that over the top. All over.
0:15:25 > 0:15:28So, I've left a little hole in the middle because I'm going to put a
0:15:28 > 0:15:33little bowl there of my goat's cheese and I'm going to make it into a little sort of mousse.
0:15:33 > 0:15:36I think a great change from mozzarella.
0:15:36 > 0:15:40After all, we're changing the colour of the tomatoes, why don't we change the type of cheese?
0:15:42 > 0:15:45'This mousse is definitely foolproof.
0:15:45 > 0:15:51'Just whip 100ml of double cream with 150g of soft goat's cheese.'
0:15:52 > 0:15:56Mixing the goat's cheese with the cream makes it a lighter texture
0:15:56 > 0:15:58and a little bit richer.
0:16:00 > 0:16:03'What could be easier?'
0:16:03 > 0:16:06So, that goes into the centre.
0:16:06 > 0:16:08We're getting there.
0:16:11 > 0:16:13'To bring it all together, blend fresh basil,
0:16:13 > 0:16:16'garlic and olive oil for the dressing.'
0:16:16 > 0:16:18Delicious.
0:16:18 > 0:16:21Don't put this on till the very last minute.
0:16:24 > 0:16:29'Finish with some beautiful Parma ham and the last sprig of basil.'
0:16:32 > 0:16:35I think this is perfect for a summer celebration.
0:16:35 > 0:16:38It really is sunshine coming through the windows.
0:16:38 > 0:16:40Absolutely stunning.
0:16:47 > 0:16:51Whether I'm laying on a spread for a few, or scaling up the numbers,
0:16:51 > 0:16:55I've always loved a dish on the table that's just a little bit different.
0:17:03 > 0:17:07I've served salmon coulibiac on all sorts of occasions.
0:17:07 > 0:17:12It's easy to serve because you know that each one will serve...
0:17:12 > 0:17:16say ten people and so you can up the recipe very easily.
0:17:16 > 0:17:19I think that this is a very good centrepiece for a party,
0:17:19 > 0:17:23especially when you want to be a little bit more economical than usual.
0:17:26 > 0:17:32'Start by baking 500g of salmon at 180 fan for 15 to 20 minutes.
0:17:35 > 0:17:39'And while that cooks, I can get on with the rest of the filling.
0:17:39 > 0:17:44'Lightly fry onion, crushed garlic and chilli in a little butter
0:17:44 > 0:17:46'and add sliced mushrooms.'
0:17:49 > 0:17:54'Then add the zest and juice of half a lemon to some cooked rice.'
0:17:57 > 0:17:59The smell is great.
0:17:59 > 0:18:03Beautifully garlicky.
0:18:03 > 0:18:07'When the salmon is cooked and cooled, break it into pieces.'
0:18:07 > 0:18:12Can you see, as I put my knife in it, it is just beautifully done?
0:18:12 > 0:18:15Just as I want it and there's plenty of moisture there.
0:18:15 > 0:18:18This used to be a half term treat for the children when they were young
0:18:18 > 0:18:21and their friends would come in and I'd make a big coulibiac.
0:18:24 > 0:18:28'For a lovely fresh flavour, use a handful of chopped chives and parsley.'
0:18:30 > 0:18:32That looks good enough to me.
0:18:32 > 0:18:35And shoosh it all in.
0:18:36 > 0:18:38And then I'll give it a good mix.
0:18:38 > 0:18:40That's it.
0:18:40 > 0:18:42And you see how gentle I'm being?
0:18:42 > 0:18:44I'm not, sort of, mashing it down,
0:18:44 > 0:18:47because I want to be able... As people eat it, they think,
0:18:47 > 0:18:51"Oh, this is salmon, I can see the nice, big, generous pieces of salmon."
0:18:51 > 0:18:54That's it. So, I'm just going to put that to one side
0:18:54 > 0:18:57and get on with the filo part.
0:19:00 > 0:19:03'Don't be put off by using filo.'
0:19:03 > 0:19:06It's wonderful stuff, I think, filo.
0:19:06 > 0:19:10And, no, I am not going to make it.
0:19:10 > 0:19:13I made it at college and I vowed never again.
0:19:14 > 0:19:17'I have a foolproof trick that never fails.
0:19:18 > 0:19:21'All you need are six sheets of filo pastry,
0:19:21 > 0:19:25a sheet of nonstick paper and melted butter.'
0:19:25 > 0:19:30I am doing it that way, then that way and then that way,
0:19:30 > 0:19:32so that it holds together well.
0:19:34 > 0:19:38'By crisscrossing the sheets like this, it just won't fall apart.'
0:19:40 > 0:19:42So, that wasn't too difficult, was it?
0:19:44 > 0:19:46'Now, for the salmon and rice filling.'
0:19:49 > 0:19:52A coulibiac traditionally is high,
0:19:52 > 0:19:58so we're going to mould it with the hands, first of all, like this.
0:20:03 > 0:20:05Like that.
0:20:05 > 0:20:09Take this end up here and fold it over
0:20:09 > 0:20:13and with the aid of the paper I'm going to turn that over -
0:20:13 > 0:20:15give it a push.
0:20:17 > 0:20:21And you want to end up with the join underneath.
0:20:26 > 0:20:27That's it.
0:20:31 > 0:20:34'For a perfect crispy golden brown finish,
0:20:34 > 0:20:38bake at 180 fan for 30 to 35 minutes.
0:20:49 > 0:20:52I'm really quite chuffed with that.
0:20:52 > 0:20:55I love the way it rises in flakes.
0:20:55 > 0:20:57It looks most tempting.
0:21:01 > 0:21:05The wafer thin pastry all the way around
0:21:05 > 0:21:10and a mass of that glorious salmon, herbs, chilli and rice.
0:21:10 > 0:21:13It just looks tempting.
0:21:27 > 0:21:30'I've always enjoyed cooking for lots of people
0:21:30 > 0:21:34'and a summer's day is the perfect excuse for a party in the garden.'
0:21:35 > 0:21:39Today, we have the garden owners of Buckinghamshire
0:21:39 > 0:21:42who open their gardens for National Gardens Scheme
0:21:42 > 0:21:46and they're all coming here on a jolly and to see our garden.
0:21:55 > 0:21:59So, a great welcome to all you owners of gorgeous gardens
0:21:59 > 0:22:02in Buckinghamshire and for once the weather forecast said
0:22:02 > 0:22:06the sun would come out between two and three.
0:22:06 > 0:22:08They're quite right, aren't they?
0:22:16 > 0:22:20Every party needs something grand as the finale
0:22:20 > 0:22:24and I've got a big, bold and beautiful cake.
0:22:30 > 0:22:33'What I love about this is the Genoise sponge.
0:22:33 > 0:22:35'One of my favourite things to make.
0:22:37 > 0:22:42'For each sponge, whisk four eggs and 125g of caster sugar.
0:22:44 > 0:22:49'A lifetime of baking has taught me to rest the bowl on a wet cloth
0:22:49 > 0:22:50or it will slip.'
0:22:50 > 0:22:52On it goes.
0:22:56 > 0:22:59'If it's pale, light and fluffy, it's done.
0:23:03 > 0:23:04That's about right.
0:23:04 > 0:23:09When I write an N there, I can just see the N and it quickly goes down.
0:23:09 > 0:23:12Did you notice, I was moving the whisk around?
0:23:12 > 0:23:17If you stand still, the outside won't mix very well.
0:23:17 > 0:23:22Follow exactly as I've done and you'll make a good Genoise sponge.
0:23:22 > 0:23:24Well, so far, so good.
0:23:26 > 0:23:30'Now, slowly add 125g of self-raising flour.'
0:23:30 > 0:23:35And folding in is going around the outside and cutting through the middle.
0:23:35 > 0:23:37Outside and cutting through the middle.
0:23:40 > 0:23:43'You'll need to be gentle to keep the air in
0:23:43 > 0:23:46and make your sponge lovely and light.
0:23:47 > 0:23:53'It's adding 50g of cold melted butter that makes this a Genoise.'
0:24:00 > 0:24:06So, that is absolutely scraped clean.
0:24:06 > 0:24:08My mother would be proud of me, wouldn't she?
0:24:08 > 0:24:10She always used to say I was a bit of a...
0:24:10 > 0:24:13I used to do things rather quickly when I was baking.
0:24:13 > 0:24:17I've learnt that it's a good idea to take every scrap out.
0:24:17 > 0:24:19It makes a bigger sponge.
0:24:23 > 0:24:25'Make the second one in just the same way
0:24:25 > 0:24:29'then into the oven for around 30 minutes at 160 fan
0:24:29 > 0:24:32'until golden and springy to the touch.'
0:24:46 > 0:24:48How about that, then? They look perfect.
0:24:48 > 0:24:52They're just shrinking away from the sides of the tin
0:24:52 > 0:24:55and when I put my finger on it, it springs back again.
0:24:58 > 0:25:01So, that will be the underneath and this will be the top
0:25:01 > 0:25:07and I'm going to let those get absolutely cold before splitting them.
0:25:08 > 0:25:10'This is anything but guilt free.
0:25:10 > 0:25:17'For the filling, I need one-and-a-half pints of lightly whipped double pouring cream.'
0:25:17 > 0:25:19Of course, you can do this with a mixer if you like,
0:25:19 > 0:25:21but keep your eye on it.
0:25:21 > 0:25:26That's beaten just the right amount - let's get to cutting these in half.
0:25:27 > 0:25:30Lie the knife absolutely flat...
0:25:31 > 0:25:35..and a sawing action until you meet where you started.
0:25:37 > 0:25:41It's quite fun to do, but you've really got to concentrate to get it right.
0:25:42 > 0:25:45And now it's an assembly job, the part that I like best.
0:25:48 > 0:25:53It's really generous, but this is a special party,
0:25:53 > 0:25:56I want everybody to say, "Gosh, this is good!"
0:25:56 > 0:26:00No extra cream needed - they're going to enjoy every single slice.
0:26:06 > 0:26:10'I'm adding blueberries, raspberries and blackberries.
0:26:12 > 0:26:14'But keep clear of the larger fruits,
0:26:14 > 0:26:16'which will need cutting.'
0:26:18 > 0:26:21Push it down so the cream that I've put there
0:26:21 > 0:26:25comes up between the fruit and when you cut it,
0:26:25 > 0:26:27it does look very good.
0:26:27 > 0:26:29Then a third of the cream again.
0:26:34 > 0:26:38'It's best to do all this the night before and keep it in the fridge.
0:26:38 > 0:26:43'The cream will soak into the sponge keeping everything lovely and moist.'
0:26:43 > 0:26:46There's absolutely no calories in here whatsoever(!)
0:26:55 > 0:26:57And some blackberries.
0:27:02 > 0:27:04Have I gilded the lily too much?
0:27:04 > 0:27:07No, I don't think so. I'll put a few more on!
0:27:09 > 0:27:13I think that's a most spectacular finale to any party.
0:27:24 > 0:27:26There we go.
0:27:30 > 0:27:33That looks amazing.
0:27:33 > 0:27:34SHE LAUGHS
0:27:34 > 0:27:36If I could eat it all, I would!
0:27:42 > 0:27:46I love having a crowd, I'd never write a book cooking for one.
0:27:48 > 0:27:50I like the friendship, I like the people,
0:27:50 > 0:27:52I like them to enjoy what I cook.
0:27:54 > 0:27:56It's absolutely delicious. Very summery.
0:27:56 > 0:27:58I hope I'm allowed seconds!
0:27:58 > 0:27:59THEY LAUGH
0:27:59 > 0:28:02All her recipes work, that's the lovely thing.
0:28:02 > 0:28:05You always know, if you want to make another recipe you've never done before,
0:28:05 > 0:28:08if it's a Mary Berry, it will work.
0:28:08 > 0:28:12Everybody seems to have enjoyed themselves and it's good to spoil them.