0:00:02 > 0:00:04I've got a mix of the old and new for you today.
0:00:04 > 0:00:07I'm playing with the classics, Scottish salmon and afternoon tea,
0:00:07 > 0:00:09and I'll be trying my hand at the new craze
0:00:09 > 0:00:11of putting cakes on a stick.
0:00:24 > 0:00:26Hello, and welcome to Pies And Puds.
0:00:26 > 0:00:29Sweet or savoury, there'll be something for everyone,
0:00:29 > 0:00:33as I show YOU how to make simple recipes that are perfect to share.
0:00:33 > 0:00:35Here's what's on the menu today.
0:00:38 > 0:00:40'I take a trip back in time,
0:00:40 > 0:00:42'revisiting London's Dorchester Hotel,
0:00:42 > 0:00:44'where I used to be the head baker.'
0:00:44 > 0:00:47If you want to work in places like this, passion.
0:00:47 > 0:00:48Passion, that's all you need.
0:00:50 > 0:00:54'I create my own version of afternoon tea, finger-shaped scones
0:00:54 > 0:00:55'and a strawberry compote
0:00:55 > 0:00:58'with the help of food historian, Dr Annie Gray.'
0:00:58 > 0:01:01- No cream?- Cream?!
0:01:01 > 0:01:03You put cream ON it, not in it.
0:01:03 > 0:01:05'From London to Scotland, I get to grips
0:01:05 > 0:01:07'with a true Scottish delicacy - salmon.
0:01:07 > 0:01:10'It's my Hollywood's Temptation -
0:01:10 > 0:01:14'a creamy filo pastry filled with hot-smoked salmon.'
0:01:14 > 0:01:17You can imagine when you cut into this what it's going to be like.
0:01:17 > 0:01:19That's gorgeous.
0:01:19 > 0:01:22'And the latest cake sensation fills my kitchen -
0:01:22 > 0:01:24'bite-sized bakes on a stick.
0:01:24 > 0:01:29'Cake pop queen Clare O'Connell is here to show ME how it's done.'
0:01:29 > 0:01:33- They look good. A lot of people can't roll, so you'd get the job. - I'm very good at that.
0:01:35 > 0:01:37'I'll be baking a mouthwatering toffee and apple cake
0:01:37 > 0:01:39'covered with delicious decorations.'
0:01:39 > 0:01:42So as it cooks, the apples burst
0:01:42 > 0:01:45and the flavour just goes all the way through the cake.
0:01:45 > 0:01:47Look at that, beautiful.
0:01:47 > 0:01:50'You too can try all my recipes in today's show.
0:01:50 > 0:01:53'Details are on the BBC website.'
0:01:57 > 0:02:00Many years ago I was the head baker at the Dorchester in London,
0:02:00 > 0:02:03where I had to bake all the pastries and breads for the breakfast
0:02:03 > 0:02:06and their amazing afternoon teas.
0:02:06 > 0:02:09But in all my years there I never sat on the other side
0:02:09 > 0:02:12of the serving hatch...until now.
0:02:14 > 0:02:18I've worked at some beautiful hotels during my career
0:02:18 > 0:02:20and none more so than the Dorchester.
0:02:20 > 0:02:22I haven't been back here for over 20 years,
0:02:22 > 0:02:26where my role included baking all the bread, doing all the pastry,
0:02:26 > 0:02:29but also, more importantly, afternoon tea.
0:02:29 > 0:02:31I just can't wait to go in there again. 20 years!
0:02:33 > 0:02:36The Dorchester is a five-star hotel on London's Park Lane.
0:02:36 > 0:02:40It's one of the world's most prestigious and exclusive hotels.
0:02:40 > 0:02:44But when I worked here 20 years ago, I wasn't working upstairs,
0:02:44 > 0:02:45but downstairs.
0:02:45 > 0:02:49This is the heart of the hotel - the kitchen.
0:02:51 > 0:02:54'Once I'm inside, the memories come flooding back.'
0:02:54 > 0:02:58The feeling of it hasn't changed. It's still here.
0:02:58 > 0:03:00This was a home from home for me for quite a while.
0:03:00 > 0:03:01I was homesick at the beginning -
0:03:01 > 0:03:03I remember when I first worked here -
0:03:03 > 0:03:05I came down from the north
0:03:05 > 0:03:07and it was the first time I'd been in London.
0:03:07 > 0:03:11I got used to it in the end. But, yeah, I had a good time here.
0:03:11 > 0:03:12I miss it.
0:03:13 > 0:03:16If you look in the kitchens they've got different hats on -
0:03:16 > 0:03:19flat hats mean you are a chef de partie.
0:03:19 > 0:03:22If you got a domed hat it means you're sous chef.
0:03:22 > 0:03:24It means you're one of the executives, really powerful.
0:03:24 > 0:03:27So the bigger the hat, the more powerful you are.
0:03:27 > 0:03:31'I'm on a search to find the current executive chef, Henry Brosi,
0:03:31 > 0:03:33'because he is the one who's going to give me the OK
0:03:33 > 0:03:35'to have a sneaky look around the kitchen.'
0:03:35 > 0:03:37- Hello, Chef.- Oh!
0:03:37 > 0:03:40- You've come back to the Dorchester's kitchens.- Nice to meet you.
0:03:40 > 0:03:43- Nice to meet you too.- Fantastic. It's just so weird being back.
0:03:43 > 0:03:46- It has a little bit changed.- Yeah!
0:03:46 > 0:03:49That area is still the same as when you were here, 1991?
0:03:49 > 0:03:54- I was there just when it reopened. - That was '91.
0:03:56 > 0:04:00'A new addition since my time here is the Chef's Table, somewhere diners
0:04:00 > 0:04:03'can book if they really want a close-up view of the chefs at work.
0:04:03 > 0:04:05'At a price, of course.'
0:04:05 > 0:04:08Wow! Wow! I like that.
0:04:08 > 0:04:11I like that a lot. That's theatre right there.
0:04:11 > 0:04:15'Very impressive, but it's more familiar territory I'm keen to see.'
0:04:15 > 0:04:18This, in the morning, when I used to come in...
0:04:18 > 0:04:21three, two in the morning, I used to come into work,
0:04:21 > 0:04:26and this was the main corridor to the pastry area.
0:04:26 > 0:04:29This was the chocolate room. Is this still the chocolate room? It is!
0:04:29 > 0:04:31It's still the chocolate room!
0:04:31 > 0:04:35This in here is like a chilled room and I used to go playing in here sometimes in the afternoon.
0:04:35 > 0:04:39We used to do little curls, and little chocolate things to go on top of the afternoon tea.
0:04:39 > 0:04:41It's really cold in there.
0:04:41 > 0:04:45Wow, it's still here. That's... It's weird!
0:04:46 > 0:04:48In the morning when I used to come in,
0:04:48 > 0:04:51the first job was to lay out all the pastries.
0:04:51 > 0:04:55So we'd produce all the croissants, pain au chocolate...
0:04:55 > 0:04:58And these... I think they are the same ovens as well.
0:04:58 > 0:05:00I burned myself on that guy, more than once!
0:05:02 > 0:05:05No, I think the scars have worn away now.
0:05:05 > 0:05:06Hello.
0:05:08 > 0:05:14I remember when I took this job on I was so excited, extremely nervous.
0:05:14 > 0:05:17It was a big responsibility. This was the Dorchester Hotel.
0:05:17 > 0:05:20You were becoming part of a team and part of a hotel
0:05:20 > 0:05:24that had been around for a long time and had stood for excellence.
0:05:24 > 0:05:27Gave you a buzz. Gave you a little edgy bit.
0:05:27 > 0:05:31You've got to have that passion. If you want to work in places like this, passion.
0:05:31 > 0:05:32Passion, that's all you need.
0:05:34 > 0:05:37'I'm immensely proud of the part I played in creating
0:05:37 > 0:05:41'the legendary afternoon tea here at the Dorchester.
0:05:41 > 0:05:43'But there's one regret I still have.'
0:05:43 > 0:05:47I never had a chance to actually eat one, but it's now my turn to
0:05:47 > 0:05:51go upstairs and experience this beautiful afternoon treat.
0:05:54 > 0:05:57'I've always been fascinated how my work down in the kitchens
0:05:57 > 0:06:00'fitted into the history of afternoon tea.
0:06:00 > 0:06:05'So I've invited my friend and food historian Dr Annie Gray along.
0:06:05 > 0:06:09'She tells me that I've been part of a long tradition of eating food with tea.'
0:06:09 > 0:06:11Tea comes into the country in about 1640
0:06:11 > 0:06:14and you have snacks with it straightaway.
0:06:14 > 0:06:16There are pictures from the early 18th century of people with
0:06:16 > 0:06:21bread and butter. So tea with something to eat with it is quite a long-standing phenomenon.
0:06:21 > 0:06:23Its heyday's really the late 19th century,
0:06:23 > 0:06:27early Edwardian period, and that's when you think of people in terribly
0:06:27 > 0:06:30elegant dresses, and that's when you get this explosion of
0:06:30 > 0:06:33small cakes and biscuits and elegance, really.
0:06:35 > 0:06:37'Today, it's tea for two, as we're
0:06:37 > 0:06:41'served with the Dorchester's current selection of afternoon tea.'
0:06:42 > 0:06:43Lovely, thank you.
0:06:43 > 0:06:46'On the menu is a tray of delicate finger sandwiches,
0:06:46 > 0:06:48'the cakes I saw being made downstairs
0:06:48 > 0:06:52'and one of my favourites - scones with cream and jam.'
0:06:52 > 0:06:55- Plain and raisin.- Lovely.
0:06:55 > 0:06:57Wow!
0:06:57 > 0:07:00'The style of cakes served with afternoon tea has changed
0:07:00 > 0:07:01'a bit over the years.
0:07:01 > 0:07:04'Annie has arranged for us to see some examples.
0:07:04 > 0:07:07'First, classics from the 1970s.'
0:07:07 > 0:07:09What's changed recently
0:07:09 > 0:07:12is we've moved away from sort of classic British
0:07:12 > 0:07:15into almost classic French style of patisserie
0:07:15 > 0:07:19because we class that as more delicate, more finesse.
0:07:19 > 0:07:20But that's our background.
0:07:20 > 0:07:23That's our heritage, the big, bulky, full of flavour cakes.
0:07:27 > 0:07:28Strawberry sandwiches.
0:07:28 > 0:07:31'Next, we're served cakes from the Edwardian era.'
0:07:31 > 0:07:33- Raspberry tart.- Wow!
0:07:35 > 0:07:38Shortbread.
0:07:38 > 0:07:42'These are slices of baking history on a plate.'
0:07:42 > 0:07:45- It's a Victoria sandwich.- Yeah. - With cream and strawberries.
0:07:45 > 0:07:49Cream and real strawberries, rather than jam. But they're cut into very delicate pieces
0:07:49 > 0:07:53and they're presented like that. The advantage, of course, is that what doesn't get eaten can be stored
0:07:53 > 0:07:58and brought out for afternoon tea the next day and nobody will realise that you've already served them.
0:07:59 > 0:08:03- Looks very...Empire, doesn't it? - Pudding moulds were the same at this era.
0:08:03 > 0:08:06They tend to be quite Gothic-looking
0:08:06 > 0:08:09and cake design echoes the prevailing fashion.
0:08:09 > 0:08:13You have your deconstructed Victoria sandwich, you have a gateaux,
0:08:13 > 0:08:15technically, which could be cut into to serve,
0:08:15 > 0:08:18whatever size you want, and then you have your biscuit
0:08:18 > 0:08:21with your little bit of finesse, the cream and everything on the top.
0:08:21 > 0:08:26I mean, they knew how to really serve tea in the Edwardian times.
0:08:26 > 0:08:29And it's tea orientated cos of course, you can dunk a shortbread!
0:08:29 > 0:08:32You can't dunk a raspberry tart.
0:08:33 > 0:08:35'Well, I've loved being back at the Dorchester
0:08:35 > 0:08:39'and I've enjoyed those Edwardian cakes with their dunkability.
0:08:39 > 0:08:43'It's inspired my next recipe, which is my tribute to afternoon tea.'
0:08:47 > 0:08:50Well, I'm sorry my kitchen is not quite the Dorchester Hotel,
0:08:50 > 0:08:55but I'm hoping to recreate their afternoon tea and Dr Annie Gray is here to help me.
0:08:55 > 0:08:57- Hello, Annie.- Hello again.
0:08:57 > 0:09:00What I'm going to do is actually deconstruct the afternoon tea.
0:09:02 > 0:09:05'And I've taken one of my favourite afternoon treats,
0:09:05 > 0:09:07'scones with cream and jam.
0:09:07 > 0:09:10'But I'm presenting them in a totally different way,
0:09:10 > 0:09:12'a nod to the Edwardian Victoria sandwich,
0:09:12 > 0:09:15'which was served to us in the Dorchester in slices.'
0:09:15 > 0:09:20So what we're going to do, I'm going to show you how to make a scone, a proper scone.
0:09:20 > 0:09:23First of all, I've got some strong white flour.
0:09:23 > 0:09:26Strong white flour, you may think is unusual. It's not.
0:09:26 > 0:09:29Now, everybody else has got it wrong. I've got it right.
0:09:29 > 0:09:30You don't have to believe me,
0:09:30 > 0:09:33you just have to try it yourselves and let me know.
0:09:33 > 0:09:36So you're kind of working on converting me towards scones, given
0:09:36 > 0:09:42that I don't normally like them very much and don't really see the point.
0:09:42 > 0:09:43- Of a scone?- Yeah.
0:09:43 > 0:09:45HE SIGHS
0:09:45 > 0:09:49It's the taste of the baking powder. I'm used to making historic cakes which are risen by eggs alone,
0:09:49 > 0:09:51- where you don't add raising agents. - OK.
0:09:51 > 0:09:54So for me, in a scone, cos I'm not used to baking powder in anything,
0:09:54 > 0:09:57all I taste, normally, is the baking powder
0:09:57 > 0:10:00and you can't toast them because they're short and...
0:10:00 > 0:10:04I'm just not entirely convinced that I see the point of a scone.
0:10:07 > 0:10:08I'll go through the ingredients, right?
0:10:08 > 0:10:12I'm using strong white flour, into which I'm going to add my baking powder.
0:10:12 > 0:10:15- ALL my baking powder!- Oh, so much!
0:10:15 > 0:10:19And then, I'm going to add my caster sugar, butter,
0:10:19 > 0:10:25and then you get stuck in there and just rub the butter into the flour.
0:10:25 > 0:10:30- The next thing I'm going to add is my two eggs, straight in.- No cream?
0:10:30 > 0:10:32- Cream?!- Yeah, yeah.
0:10:32 > 0:10:34All these historic recipes, cream scones, it's the thing you do.
0:10:34 > 0:10:36You put cream ON it, not in it!
0:10:36 > 0:10:41'But what does go in is a full-fat milk to create a soft dough.
0:10:41 > 0:10:45'Bring together then gently fold.'
0:10:46 > 0:10:49Normally, when you're making a scone, you actually cut them out.
0:10:49 > 0:10:56But what I'm going to do is roll it into a rough rectangle.
0:10:56 > 0:10:59This is a docker. This makes holes in the pastry.
0:10:59 > 0:11:04So what you do is gently run the docker all over the top
0:11:04 > 0:11:10of the pastry and this again tries to restrict the growth of the scone.
0:11:10 > 0:11:11So as it grows, it grows more even.
0:11:12 > 0:11:16'Then, brush with eggwash and score with a sharp knife.'
0:11:16 > 0:11:20- It's starting to look like shortbread now.- Yeah, that's the idea.
0:11:20 > 0:11:22It's actually to use fingers of scones,
0:11:22 > 0:11:25rather than sort of traditional round scones.
0:11:25 > 0:11:32'Put the scone into a preheated oven at 220 degrees for 15 minutes.
0:11:32 > 0:11:36'Next. I'm making a compote, rather than a jam, to go with my scones.'
0:11:36 > 0:11:38What I've got in the pan at the moment is sugar
0:11:38 > 0:11:43and strawberries, and what I've done to that is bring it up to the simmer, just to melt the sugar.
0:11:43 > 0:11:47Then, I've turned the heat up and at the moment, it's beginning to boil.
0:11:47 > 0:11:48So I'm going to add
0:11:48 > 0:11:53the butter to that now and leave the butter to melt in there.
0:11:53 > 0:11:54Why are you adding butter?
0:11:54 > 0:11:58Again, it helps, it aids with the flavour and emulsifies it as well.
0:11:58 > 0:12:03'Annie may not like my baking powder but I'm sure she will like my next ingredient.'
0:12:03 > 0:12:05I knew you were coming and I thought,
0:12:05 > 0:12:07"What am I going to give Dr Annie Gray
0:12:07 > 0:12:09"for afternoon tea to make it special?"
0:12:09 > 0:12:12I thought, "There's only one thing, and it's champagne."
0:12:12 > 0:12:16So I've got my butter in there. I'm going to add about a good glug.
0:12:18 > 0:12:20Give it a little bit of a stir.
0:12:20 > 0:12:23That needs to cool before it goes into
0:12:23 > 0:12:26a sterilised pot like this, which is what I've got here.
0:12:26 > 0:12:29Take a quick look in there. It's more like a liquid.
0:12:29 > 0:12:30It's a compote rather than a jam.
0:12:30 > 0:12:33'My scones are ready to be cut into fingers
0:12:33 > 0:12:37'and my compote spooned into cups, not forgetting the clotted cream.'
0:12:37 > 0:12:41You've got something that's quintessentially...
0:12:41 > 0:12:43a very...
0:12:43 > 0:12:46British afternoon tea.
0:12:46 > 0:12:48A little bit of icing sugar around the outside.
0:12:50 > 0:12:55So what you've got, you pick up your scone, dip it in the compote,
0:12:55 > 0:12:58dip it in the clotted cream and eat it.
0:13:00 > 0:13:04'My cream tea - inspired by Edwardians, made by me,
0:13:04 > 0:13:07'and I'll be serving it up to my guests later on.'
0:13:13 > 0:13:18My kitchen right now smells divine and that's because of this.
0:13:18 > 0:13:21Hot-smoked salmon, which I'm using in my next recipe.
0:13:23 > 0:13:27And where is the place to find the best smoked salmon around?
0:13:27 > 0:13:28Scotland, of course.
0:13:28 > 0:13:32Now, I've always assumed that wild salmon is better than farmed salmon,
0:13:32 > 0:13:36but these days, that's not necessarily true.
0:13:36 > 0:13:40One thing's for sure though, as wild salmon numbers dwindle,
0:13:40 > 0:13:44we need to find a more sustainable source of this fish.
0:13:44 > 0:13:48Here on the banks of the River Tay in Dunkeld in Perthshire
0:13:48 > 0:13:50is Springwells, an artisan smokehouse
0:13:50 > 0:13:56with a reputation for smoking wild salmon caught by local fishermen.
0:13:56 > 0:13:59Here we are. Here's your salmon, that's been sliced into packs.
0:13:59 > 0:14:00There we are.
0:14:00 > 0:14:02Absolutely beautiful.
0:14:03 > 0:14:08The number of Tay salmon fishermen who bring their fish for smoking is getting less each year.
0:14:08 > 0:14:14Of course, these days, far more fish are put back, quite rightly, to preserve stocks.
0:14:14 > 0:14:17As catch and release policies came in, as the netting stations
0:14:17 > 0:14:21have been brought out to reduce the pressure on wild salmon stocks,
0:14:21 > 0:14:25we have gradually built up the amount of farmed salmon we produce.
0:14:27 > 0:14:30'Rob now champions farmed salmon.'
0:14:30 > 0:14:32So here is a delivery of high quality farmed fish.
0:14:32 > 0:14:35This is a naturally and ethically-reared fish.
0:14:35 > 0:14:38There has been no pigment or dye applied to the fish,
0:14:38 > 0:14:40so we know it is really good quality.
0:14:41 > 0:14:43These days the company has a reputation
0:14:43 > 0:14:46for smoking the best farmed salmon in town.
0:14:46 > 0:14:48The hot-smoked salmon was part of the starter
0:14:48 > 0:14:51used at the Queen's Diamond Jubilee lunch at Scone Palace.
0:14:51 > 0:14:53The caterers prepared hot-smoked salmon
0:14:53 > 0:14:56with our cold-smoked salmon with a beetroot compote.
0:14:56 > 0:14:58If farmed salmon is good enough for Her Majesty,
0:14:58 > 0:15:01it's good enough for me.
0:15:02 > 0:15:06'It's the job of master smoker Ronnie to transform the salmon
0:15:06 > 0:15:09'into gorgeous hot-smoked salmon,
0:15:09 > 0:15:11'the kind I'm looking for in my pie.'
0:15:12 > 0:15:15'First, the salmon is soaked for four hours in brine -
0:15:15 > 0:15:17'that's salted water to you and me.'
0:15:19 > 0:15:21'Placed on wire racks
0:15:21 > 0:15:25'and goes into an oven, and smoked over whisky oak barrel chips for 20 hours,
0:15:25 > 0:15:28'before being roasted at nearly 100 degrees.'
0:15:30 > 0:15:34'Ronnie's fish is then flaky, moist and rich in favour,
0:15:34 > 0:15:38'but does Ronnie think farmed will be better in my pie than wild salmon?'
0:15:38 > 0:15:41People tend to prefer the farmed, which is moister,
0:15:41 > 0:15:45and it is just an all-round nicer product.
0:15:47 > 0:15:51'The hot-smoked salmon looks amazing and I can't wait to taste it.
0:15:51 > 0:15:54'And Rob is bringing me some for my next dish.'
0:15:57 > 0:16:02And this is it. This is the salmon that has come all the way down from Scotland.
0:16:02 > 0:16:05- And Rob, thank you very much. - Nice to see you. Good to be here.
0:16:05 > 0:16:06Lovely to meet you.
0:16:06 > 0:16:09This looks a great piece of salmon. Smells lovely.
0:16:09 > 0:16:11I've got to try this. Let me just draw a knife in there.
0:16:13 > 0:16:16- And this is farmed, isn't it? - It is a farmed fish, yes.
0:16:17 > 0:16:19That is very special.
0:16:20 > 0:16:23- That really has got some depth of flavour, hasn't it?- It has.
0:16:23 > 0:16:25I've got a dish I'm going to use this in.
0:16:25 > 0:16:29Essentially, I'm going to call it a Hollywood Temptation.
0:16:30 > 0:16:33'This is a warming filo pastry pie,
0:16:33 > 0:16:35'filled with layers of creamy hot-smoked salmon,
0:16:35 > 0:16:37'sweet onions and potato.'
0:16:39 > 0:16:43To start with, over here, I've basically blanched
0:16:43 > 0:16:45the slices of potatoes in milk for about five minutes,
0:16:45 > 0:16:47just to soften them.
0:16:47 > 0:16:49They've still got a little bit of bite to them,
0:16:49 > 0:16:51but I'm going to finish them off
0:16:51 > 0:16:54with the salmon in a minute, inside an en croute.
0:16:54 > 0:16:56I'm actually going to use filo pastry.
0:16:56 > 0:16:58'You can make filo at home,
0:16:58 > 0:17:00'but, to be honest, it's incredibly tricky.
0:17:00 > 0:17:04'A good-quality shop-bought one will do the job.'
0:17:04 > 0:17:07I'm just going to brush some melted butter all over the top.
0:17:07 > 0:17:09Now, this is going to be
0:17:09 > 0:17:13the first layer going inside... the tin.
0:17:13 > 0:17:16Now, I'll show you - quite fiddly.
0:17:16 > 0:17:20Lift up a sheet of the pastry, drop it into the middle,
0:17:20 > 0:17:22and then take it into the sides as much as you can
0:17:22 > 0:17:24and let it drop down the outside.
0:17:24 > 0:17:27Don't worry, it's not going to cover all of it,
0:17:27 > 0:17:29which is why we've got many sheets.
0:17:29 > 0:17:32'Then gradually build up the layers of filo pastry
0:17:32 > 0:17:33'into the buttered tin.'
0:17:38 > 0:17:40'Now I'm layering my sliced potatoes,
0:17:40 > 0:17:42'which I cooked in milk and drained.'
0:17:43 > 0:17:46The thing I'm going to do next, actually, is add onions.
0:17:46 > 0:17:49Now, over here, I've got some onions which have cooked out,
0:17:49 > 0:17:51just for about five, ten minutes,
0:17:51 > 0:17:54release that little bit of sugar and caramel in there.
0:17:54 > 0:17:57Now that goes on top of the potatoes
0:17:57 > 0:18:02and that creates a little bit of a bed for the next layer.
0:18:02 > 0:18:04Now the next layer is your salmon.
0:18:04 > 0:18:09Now, what I'm going to do here, I'm not going to be all cheffy about it.
0:18:09 > 0:18:11I'm literally just going to rip stuff off and lay it on.
0:18:11 > 0:18:13Look at the colour of it!
0:18:13 > 0:18:16That's gorgeous. The smell is...
0:18:16 > 0:18:18It's difficult to describe,
0:18:18 > 0:18:21the salmon with that heady mixture of the butter as well.
0:18:21 > 0:18:25And the onions. And then these gratin potatoes going on the top.
0:18:25 > 0:18:29'Then keep layering with onions and salmon.'
0:18:31 > 0:18:34The idea is you want to get those big chunks, you know,
0:18:34 > 0:18:36don't break it up too much.
0:18:36 > 0:18:39I like to keep quite bulky pieces of fish in there.
0:18:39 > 0:18:42I would agree with that, because I think that chunkiness...
0:18:42 > 0:18:45You keep hat flavour really, really well like that.
0:18:45 > 0:18:47Yeah, I think if you shred it down too much,
0:18:47 > 0:18:50you're going to lose what this pie is all about.
0:18:50 > 0:18:52What's your favourite way of eating salmon?
0:18:52 > 0:18:55Well, I would tend to eat hot-smoked salmon a lot,
0:18:55 > 0:18:57I think it's a great and flexible dish to eat,
0:18:57 > 0:18:59I think you can have it on a barbecue,
0:18:59 > 0:19:02or you can just eat it as it is, it's just great to eat on its own.
0:19:02 > 0:19:03Lovely with a bit of mayonnaise.
0:19:03 > 0:19:06And for a meal with small buttered new potatoes,
0:19:06 > 0:19:09bit of peppery salad, bit of creme fraiche, with a touch of horseradish.
0:19:09 > 0:19:12- Goes beautifully.- You've forgotten one thing.- What's this?
0:19:12 > 0:19:15- Hollywood sensation. - Well, this could be the new thing!
0:19:15 > 0:19:18- It WILL be the new thing! - It WILL be the new thing!
0:19:18 > 0:19:20OK. So you've got a good layer,
0:19:20 > 0:19:22two double layers all the way up.
0:19:22 > 0:19:26'Then into the milk the potatoes were cooked in,
0:19:26 > 0:19:27'add cream and season.
0:19:27 > 0:19:32'Then pour into the pie, finishing with a final layer of potatoes.'
0:19:36 > 0:19:38Now, this is going to be ready to flip over,
0:19:38 > 0:19:40so you literally just grab the filo pastry
0:19:40 > 0:19:44and fold it all over the top, trying to keep it all...
0:19:44 > 0:19:47It's like a parcel, it's like wrapping a parcel.
0:19:47 > 0:19:48Bit of pressure in there.
0:19:49 > 0:19:53Finally, I've got a little bit of butter here,
0:19:53 > 0:19:55drizzle that over the top.
0:19:56 > 0:19:59This, again, will bind and coat all the filo pastry on the top
0:19:59 > 0:20:01and stick it all together.
0:20:01 > 0:20:03And there you have it.
0:20:03 > 0:20:06It's ready to go in the oven at 200 degrees,
0:20:06 > 0:20:0830-35 minutes,
0:20:08 > 0:20:10to be beautiful and golden-brown.
0:20:15 > 0:20:21I've got one here that's just... been done. Now, look at that.
0:20:21 > 0:20:25There it is. It's beautiful, it's golden-brown.
0:20:27 > 0:20:30The Hollywood Temptation.
0:20:33 > 0:20:37'This gorgeously rich pie crammed full of hot-smoked salmon can be
0:20:37 > 0:20:41'served hot or cold, and we'll be tasting it at the end of the show.'
0:20:41 > 0:20:44Rob, sorry, mate, you're going to have to wait
0:20:44 > 0:20:48- a bit longer before you get a chance to tuck in.- I'm looking forward to it, it looks great.
0:20:51 > 0:20:55You might think you know me for the classics - the timeless breads
0:20:55 > 0:20:56and the traditional British cakes.
0:20:56 > 0:21:01But today I'm embracing the latest phenomenon, that is cake pops.
0:21:02 > 0:21:06'These are cakes on sticks and these miniature masterpieces
0:21:06 > 0:21:08'could be something for the kids, perhaps,
0:21:08 > 0:21:10'or maybe for the big kid inside you.
0:21:10 > 0:21:13'And they are surprisingly easy to make.
0:21:13 > 0:21:16'Well, so the maker of these cake pops, Clare O'Connell, tells me.'
0:21:16 > 0:21:20These look mad. They look very good. I've never seen...
0:21:20 > 0:21:24I've seen cake pops before, but not in such detail as this.
0:21:24 > 0:21:28- They are amazing!- Yeah, we can make basically anything into a cake pop.
0:21:28 > 0:21:32The whole idea of cake pops now is fun. The kids are getting into it.
0:21:32 > 0:21:34- Adults are seriously into this as well.- Yeah.
0:21:34 > 0:21:38How do you go about making the cake pop itself, the actual...?
0:21:38 > 0:21:41The cake is made from a normal chocolate cake you let cool,
0:21:41 > 0:21:44and then you crumble it up and add icing,
0:21:44 > 0:21:47and then you shape them and then we let them harden in the fridge.
0:21:47 > 0:21:49'Clare is going to show me
0:21:49 > 0:21:52'how to make one of her Russian doll designs.'
0:21:53 > 0:21:56'First, the cake mixture has to be shaped into balls.'
0:21:56 > 0:22:00- You want to split it one third into two thirds.- OK.
0:22:00 > 0:22:03And then you just want to roll a nice ball.
0:22:03 > 0:22:06This is basically a chocolate cake
0:22:06 > 0:22:09and it's also got buttercream in there, icing...
0:22:09 > 0:22:11- Yeah, we use cream cheese icing, actually.- Cream cheese icing? OK.
0:22:11 > 0:22:16- That makes it smooth as well, doesn't it?- Yeah. They look good.
0:22:16 > 0:22:19A lot of people can't roll balls, so you'd get the job.
0:22:19 > 0:22:21I'm very good at that. So, what's the next stage from this?
0:22:21 > 0:22:26'To coat the cake, Clare uses coloured melted candy.'
0:22:26 > 0:22:28So, basically, you want to take the purple,
0:22:28 > 0:22:33you dip the stick in the candy melts first and get the body.
0:22:33 > 0:22:35- And just glue it to the base. - Yeah, exactly.
0:22:35 > 0:22:38Go all the way through, leave about that much space,
0:22:38 > 0:22:43and then dip again and then put it into the head like that.
0:22:44 > 0:22:48Keep shaking. I kind of twist it a little bit as well.
0:22:48 > 0:22:51And then tap it and shake it when it's upright as well,
0:22:51 > 0:22:52so you don't have a little peak.
0:22:52 > 0:22:55And then we put it in some polystyrene to harden.
0:22:55 > 0:22:57They are very neat, though, aren't they? They are very precise.
0:22:57 > 0:23:00- Know what I mean? - Let's see how precise.
0:23:00 > 0:23:01Oh, here we go.
0:23:01 > 0:23:04- Have you made cake pops before?- No.
0:23:04 > 0:23:07It's better to hold it closer to the...
0:23:07 > 0:23:09Further down the stick, so you have more control.
0:23:09 > 0:23:11Otherwise it might just fling off.
0:23:11 > 0:23:13THEY LAUGH
0:23:13 > 0:23:17- Right, yes, OK. Got you. - Shake it when it's upright.- Oh, OK.
0:23:17 > 0:23:19SHE LAUGHS
0:23:19 > 0:23:23It's like The Generation Game. It's ridiculous. I've made a nose, see?
0:23:23 > 0:23:25- Yeah, that wouldn't make the cut, I don't think.- Wouldn't it?
0:23:25 > 0:23:27- No.- Sorry.
0:23:27 > 0:23:29Never mind.
0:23:29 > 0:23:32'Once it's dry, the face is created,
0:23:32 > 0:23:34'again using melted candy.'
0:23:34 > 0:23:35- Like that.- OK.
0:23:35 > 0:23:36Yeah?
0:23:36 > 0:23:38Let's see.
0:23:41 > 0:23:43Yeah. It's a little bit high up, but it's OK.
0:23:43 > 0:23:46SHE GIGGLES
0:23:46 > 0:23:49'I've created cream teas good enough for the Dorchester,
0:23:49 > 0:23:53'I've even baked for royalty, but apparently I can't even make a cake pop!'
0:23:53 > 0:23:56Then we're going to start doing the leopard print,
0:23:56 > 0:23:59so we'll just sit them down a second. I'm going to take your black powder
0:23:59 > 0:24:02and then I've got these little pipettes, because it makes it easier
0:24:02 > 0:24:05getting the leaf varnish that we use to mix with the black.
0:24:05 > 0:24:08And then start with the leopard spots.
0:24:08 > 0:24:12Which is like a pattern, kind of three rough spots...
0:24:14 > 0:24:17Just keep repeating the pattern over and over. Three, normally, I do.
0:24:17 > 0:24:19Why is that?
0:24:19 > 0:24:21- Because it looks like leopard print. - Ah!
0:24:22 > 0:24:25Um... No!
0:24:25 > 0:24:28- It's this way.- Yeah?!
0:24:28 > 0:24:31Yours just look like lines.
0:24:31 > 0:24:35They are supposed to go into like a little circle, like that.
0:24:35 > 0:24:37So what I'm going to do, I'll leave you with this
0:24:37 > 0:24:41and I'll get back to something I'm all right at. I'll bake a cake, OK?
0:24:41 > 0:24:44- Yeah.- So what I'm going to do is, I'm going to produce
0:24:44 > 0:24:47a toffee and apple cake
0:24:47 > 0:24:49that you'll be able to stick all these cake pops into.
0:24:49 > 0:24:52- Oh, perfect!- I think it'll look quite decorative.
0:24:52 > 0:24:56'My toffee and apple cake is delicious enough on its own but,
0:24:56 > 0:24:58'topped off with Clare's decorations,
0:24:58 > 0:25:00'it'll make a perfect party treat.'
0:25:00 > 0:25:04All the dry ingredients are fairly straightforward.
0:25:04 > 0:25:08I'm putting the self-raising white flour,
0:25:08 > 0:25:10self-raising wholemeal flour, in the bowl.
0:25:10 > 0:25:14I'm also going to add baking powder and cinnamon,
0:25:14 > 0:25:16to give it a little bit of a kick.
0:25:16 > 0:25:19Cinnamon with toffee and apple is a marriage made in heaven.
0:25:19 > 0:25:23So the next stage is, I'm going to crack two eggs into the other bowl.
0:25:23 > 0:25:24What are you up to, Clare?
0:25:24 > 0:25:28I'm going to make some little apple pops to go on the apple cake.
0:25:28 > 0:25:31All right, fantastic. I've got my eggs in there.
0:25:31 > 0:25:35I'm going to add my oil to this... and my milk too.
0:25:37 > 0:25:41'Whisk the eggs and oil together until broken down.
0:25:41 > 0:25:44'Into the flour add brown sugar and mix together.
0:25:44 > 0:25:47'Then pour in the whisked eggs and oil.'
0:25:47 > 0:25:51Now, I'm going to use a spatula. Get around...
0:25:51 > 0:25:54and just begin to incorporate all these ingredients together.
0:25:55 > 0:25:57Beautiful mixture.
0:25:58 > 0:26:00There it is, that's what you're looking for -
0:26:00 > 0:26:03a sort of soft dropping consistency.
0:26:03 > 0:26:05'So that's the basic cake mix done.
0:26:05 > 0:26:08'Next I'm adding peeled and chopped apples
0:26:08 > 0:26:11'and toffee broken into smallish chunks.'
0:26:11 > 0:26:14Fold all the ingredients together.
0:26:17 > 0:26:20It's a moist cake, this. It's delicious,
0:26:20 > 0:26:22because as it cooks, the apples burst as well
0:26:22 > 0:26:26and the flavour just goes all the way through the cake. Look at that.
0:26:28 > 0:26:30- I like those apples. - Cute, aren't they?
0:26:30 > 0:26:33- You could have done with a leaf on the other side as well.- Ah!
0:26:33 > 0:26:34So what I'm going to do,
0:26:34 > 0:26:38this mix goes straight into a bowl which has been buttered.
0:26:38 > 0:26:40So you get your mixture...
0:26:40 > 0:26:43tip it all the way down to the edge...
0:26:43 > 0:26:47and throw it straight into your bowl.
0:26:47 > 0:26:51This whole thing goes into the oven at 180 degrees C
0:26:51 > 0:26:53for 50 to 60 minutes.
0:26:54 > 0:26:55Now, over here...
0:26:57 > 0:26:59..I have the one that's been out and it's cooled,
0:26:59 > 0:27:02because if I bring it out when it's hot it'll just collapse.
0:27:02 > 0:27:05'Now, take a palette knife and just work around the cake
0:27:05 > 0:27:07'until it comes loose.'
0:27:07 > 0:27:08How many apple ones have you done?
0:27:08 > 0:27:10I've done four, but I've got more.
0:27:10 > 0:27:12Turn it upside down...
0:27:12 > 0:27:15There you go. Straight out.
0:27:15 > 0:27:18Now, that should hold some of your beautiful cake pops.
0:27:18 > 0:27:22- Here are the green ones I made earlier.- Oh, right, OK.
0:27:22 > 0:27:24And then I've got the little red guys over here.
0:27:24 > 0:27:26'If you don't have freshly-made cake pops to hand,
0:27:26 > 0:27:30'just serve the cake as it is with custard or cream.'
0:27:31 > 0:27:34I think with the expertise of Clare and her beautiful painting,
0:27:34 > 0:27:39what we've created is a toffee and apple cake that's been flooded
0:27:39 > 0:27:41with beautiful cake pops.
0:27:47 > 0:27:50'It's been great to have new friends who've helped me create some
0:27:50 > 0:27:52'wonderful dishes today.
0:27:52 > 0:27:55'My Scottish hot-smoked salmon pie, thanks to Rob.
0:27:55 > 0:28:00'My twist on an afternoon tea with added inspiration from Dr Annie,
0:28:00 > 0:28:04'and of course my toffee apple cake festooned with Clare's cake pops.'
0:28:06 > 0:28:08Please, tuck in and see what you think.
0:28:08 > 0:28:10It smells good.
0:28:10 > 0:28:12You've definitely got the textures there.
0:28:12 > 0:28:15- The creaminess that you get with the hot-smoked salmon, it's great.- Yeah.
0:28:15 > 0:28:16I'll take some of this...
0:28:18 > 0:28:19Yeah, I really like this.
0:28:19 > 0:28:22The little pockets of toffee are amazing.
0:28:22 > 0:28:25I hope you can join me next time on Pies And Puds. See you then.
0:28:27 > 0:28:30- More, more, more, more! - LAUGHTER
0:28:30 > 0:28:32Have that one.
0:28:32 > 0:28:35I've had enough cake pops.