0:00:20 > 0:00:22You can't beat home-cooked food.
0:00:22 > 0:00:27In this series, I'm going to make every meal you cook at home a real treat.
0:00:29 > 0:00:32Today on Home Cooking, the whole family will adore the gentle flavour
0:00:32 > 0:00:34of my creamy mild lamb curry,
0:00:34 > 0:00:39which I serve with fluffy coriander rice and Indian accompaniments.
0:00:39 > 0:00:41I meet top Essex chef Mark Baumann
0:00:41 > 0:00:45and help him cook one of his favourite family recipes.
0:00:45 > 0:00:47And I teach my cookery school family
0:00:47 > 0:00:52how to make scrumptious homemade marshmallows and lollipops.
0:00:52 > 0:00:55It's great, when you're entertaining for friends and family,
0:00:55 > 0:00:58to have something that can be made in advance.
0:00:58 > 0:01:04A curry is fantastic for this. I'm making a korma curry, which is creamy and mildly spiced.
0:01:04 > 0:01:06It's great for all the family.
0:01:06 > 0:01:08This is a fantastic lamb korma curry. I love this.
0:01:08 > 0:01:12When you make your own curry, you know exactly what's gone into it.
0:01:12 > 0:01:15You know the quality of the meat and you know all the spices, no extra additives.
0:01:15 > 0:01:17I've got a pan on the heat.
0:01:17 > 0:01:20I'm going to put a little bit of oil in the pan.
0:01:20 > 0:01:23Just a little bit of a tasteless oil, like a sunflower oil.
0:01:23 > 0:01:25Cook some onions in the pan.
0:01:25 > 0:01:27Sliced onions.
0:01:27 > 0:01:31Lots of onions for this. Some salt and some pepper.
0:01:32 > 0:01:37And cook the onions for about ten minutes, until they're completely soft.
0:01:37 > 0:01:40While the onions are cooking, I'm going to prepare the spices.
0:01:40 > 0:01:42I'm using whole spices for this
0:01:42 > 0:01:45because the flavour is so much better than ready-ground spices.
0:01:45 > 0:01:48I'm going to toast them first of all before I crush them myself.
0:01:48 > 0:01:52I'm going to use cardamom. This is the green cardamom pod.
0:01:52 > 0:01:56To open it, you peel back the quite dry, tough skin.
0:01:56 > 0:01:59Take the seeds out.
0:01:59 > 0:02:02Put the seeds into a dry frying pan with a couple of cloves,
0:02:02 > 0:02:06some coriander seeds,
0:02:06 > 0:02:08and some cumin seeds.
0:02:08 > 0:02:12Toss it on the heat, just for about half a minute to a minute.
0:02:12 > 0:02:16I want the seeds to turn a couple of shades darker - they're going to toast.
0:02:16 > 0:02:21This is going to bring out a gorgeous nutty flavour in the spices. Check the onions.
0:02:21 > 0:02:22Stir the onions every so often.
0:02:22 > 0:02:25They're fine.
0:02:25 > 0:02:28Cook those more. The spices are ready.
0:02:28 > 0:02:32Can you see there is a little bit of smoke coming up from the spices in the pan?
0:02:32 > 0:02:35They've turned a couple of shades darker.
0:02:35 > 0:02:39So tip the spices into a pestle and mortar and crush them.
0:02:39 > 0:02:42If you don't have a pestle and mortar, let them cool slightly,
0:02:42 > 0:02:45put them into a plastic bag and bash them with a rolling pin.
0:02:45 > 0:02:50The smell, really, when are you crushing them by hand, is amazing.
0:02:50 > 0:02:54Great. Check the onions again.
0:02:54 > 0:02:56Perfect.
0:02:56 > 0:02:59Now, the onions are perfectly cooked - they're completely soft.
0:02:59 > 0:03:03They are a little bit golden around the edges, which will bring out the natural sweetness.
0:03:03 > 0:03:08That's good. Take the onions out of the pan at this stage.
0:03:08 > 0:03:12Put the pan back on a high heat with another little drop of oil.
0:03:12 > 0:03:14I'm going to toss in half the meat.
0:03:14 > 0:03:16I'm using for this shoulder of the lamb.
0:03:16 > 0:03:18A little bit at a time.
0:03:18 > 0:03:22If I put all the meat into the pan at once, the meat will stew.
0:03:22 > 0:03:27Once it starts to sear around the edges, I can season it.
0:03:27 > 0:03:29A little bit of salt. A little bit of pepper.
0:03:29 > 0:03:35Once the meat gets brown around the edges like that,
0:03:35 > 0:03:42that's perfect. OK, that just takes a couple of minutes. Take it out.
0:03:42 > 0:03:44Put the pan back on the heat.
0:03:44 > 0:03:46Do the last batch of meat.
0:03:46 > 0:03:48Great.
0:03:48 > 0:03:52So this second lot of meat is nice and seared and brown around the edges.
0:03:52 > 0:03:56So all I need to do now is tip in the lamb...
0:03:56 > 0:03:58the onions.
0:03:58 > 0:04:00Also, I'm going to put in the crushed spices.
0:04:00 > 0:04:04Mmm, smelling delicious.
0:04:06 > 0:04:08I'm going to chop some ginger nice and finely.
0:04:08 > 0:04:12You could grate the ginger. For this recipe I normally chop it.
0:04:12 > 0:04:16Followed by a little bit of chilli.
0:04:16 > 0:04:17Followed by turmeric.
0:04:17 > 0:04:21It gives it this wonderful colour, and also some chopped garlic.
0:04:21 > 0:04:24A few cloves of chopped garlic.
0:04:24 > 0:04:28Followed by some stock, chicken or a lamb stock, or even a little bit of water.
0:04:28 > 0:04:34Lastly, some cream, which makes it a korma curry.
0:04:34 > 0:04:38Stir it around. Season it with a little bit of salt and pepper.
0:04:38 > 0:04:40Put the lid on and simmer it.
0:04:40 > 0:04:44It's going to take about an hour, an hour and a quarter for the lamb to cook.
0:04:44 > 0:04:47The lamb will be really lovely and tender once it's cooked.
0:04:49 > 0:04:51Mmm.
0:04:51 > 0:04:56The curry has been on the heat now for about an hour and a quarter, even a little bit more.
0:04:56 > 0:04:57The lamb is cooked.
0:04:57 > 0:05:03You should be able to, yeah, just cut through it with a spoon like that. It's nice and tender.
0:05:03 > 0:05:05Have a taste as well to check the seasoning.
0:05:07 > 0:05:08Mm!
0:05:08 > 0:05:10Tiny pinch of salt.
0:05:10 > 0:05:13Wonderful. The lamb can sit there.
0:05:13 > 0:05:18I'm going to put rice on to cook now. I have basmati rice for this.
0:05:18 > 0:05:19A long grain rice.
0:05:19 > 0:05:24This is a simple method of cooking rice. I'm going to cook the rice in twice its volume of water.
0:05:24 > 0:05:29If you have half a pint of rice, you need a pint of water or half a litre of rice, a litre of water.
0:05:31 > 0:05:35Nice pinch of salt in there. Bring it up to the boil.
0:05:35 > 0:05:40Then just cook it on a low to medium heat for about 10 to 12 minutes with the lid on.
0:05:40 > 0:05:45While it's cooking, I want to show you a few accompaniments to serve with the curry.
0:05:45 > 0:05:48This is a cucumber and mint raita - I've got natural yoghurt,
0:05:48 > 0:05:51chopped cucumber and lots of chopped fresh mint.
0:05:51 > 0:05:53I've also got a tomato and coriander salsa.
0:05:53 > 0:05:57The third accompaniment I'll show you how to make. It couldn't be more simple.
0:05:57 > 0:06:02Sliced bananas, which I will then sprinkle with lime juice or lemon juice,
0:06:02 > 0:06:04and then toss in desiccated coconut.
0:06:04 > 0:06:08It's the sweetness of the bananas in coconut that works so well with the
0:06:08 > 0:06:12spiciness of the lamb curry, which is quite surprising.
0:06:12 > 0:06:15Ten minutes later, the rice is cooked.
0:06:15 > 0:06:19You can see when it's cooked. Number one, it's absorbed all the water.
0:06:19 > 0:06:22Also you have little holes on top of the rice, on the surface.
0:06:22 > 0:06:25Once they appear, you know the rice is cooked.
0:06:25 > 0:06:27You can taste a little grain if you like. Perfect.
0:06:27 > 0:06:32I'm going to chop up coriander to put into the rice.
0:06:32 > 0:06:34And some butter.
0:06:34 > 0:06:37Just a couple of little pieces.
0:06:37 > 0:06:40Stir in the butter.
0:06:40 > 0:06:43Lots of chopped fresh coriander. It just melts in.
0:06:43 > 0:06:46A pinch of salt.
0:06:48 > 0:06:51So, put some rice on the plate.
0:06:51 > 0:06:57Some of your gorgeous curry, just spooned in the centre. Yum.
0:06:57 > 0:06:59A wedge of lime.
0:06:59 > 0:07:02Extra coriander leaves to scatter over the top.
0:07:04 > 0:07:07That's my lamb korma curry with coriander rice.
0:07:17 > 0:07:21My cookery school family today are the Shiels from County Cork.
0:07:21 > 0:07:27Mum Catherine and dad Brendan want fun recipes they can cook together with their five children.
0:07:27 > 0:07:30I'll be showing them the perfect treat. Homemade sweets.
0:07:32 > 0:07:37We're going to make marshmallows. We'll also make fruit lollipops.
0:07:37 > 0:07:38There is boiling syrup going on.
0:07:38 > 0:07:41So, Catherine and Brendan, some of the children
0:07:41 > 0:07:44will be standing back and you will be supervising and taking over.
0:07:44 > 0:07:49Today I'm hoping to find new inspiration
0:07:49 > 0:07:54when cooking at home and I'm hoping that the kids will actually enjoy
0:07:54 > 0:07:59the preparing of the meal that will make them more enthusiastic to help out at home as well.
0:07:59 > 0:08:02The first thing we need to do is prepare our tins.
0:08:02 > 0:08:04Pop a bit of oil into your tin.
0:08:04 > 0:08:08Brush the tin all over and up the sides a little bit.
0:08:08 > 0:08:11You've got a square of parchment paper here.
0:08:11 > 0:08:13A non-stick paper.
0:08:13 > 0:08:15Put it in, Ellen, in there.
0:08:15 > 0:08:19Then we can let it fold in the corners.
0:08:19 > 0:08:24Then we need to actually grease inside the tin again, just over the paper.
0:08:24 > 0:08:26So, a little bit more oil.
0:08:26 > 0:08:33We all have two tablespoons of cornflour and two tablespoons of icing sugar in front of us.
0:08:33 > 0:08:36Mix them together and put them into the sieve.
0:08:36 > 0:08:40It's the icing sugar and cornflour, which surrounds marshmallows.
0:08:40 > 0:08:44You need the cornflour to stop it sticking and it gives it that particular kind of texture.
0:08:44 > 0:08:46It's the icing sugar that makes it a little bit sweet.
0:08:46 > 0:08:50Do you want to dust a little bit? We need to save some more for dusting over the top.
0:08:50 > 0:08:52We've all got a bowl of sugar.
0:08:52 > 0:08:57In the saucepans here, you have 175mls of water.
0:08:57 > 0:08:59Pour the sugar into the water.
0:08:59 > 0:09:01This is a pound of sugar, 450 grams.
0:09:01 > 0:09:05Put the hobs on to a low or medium heat to start with.
0:09:05 > 0:09:06Stir the sugar and the water.
0:09:06 > 0:09:09Once the sugar and the water comes up to the boil,
0:09:09 > 0:09:14we take the spoons out, stand back and allow it to boil.
0:09:14 > 0:09:19When you're making sweets, you need to be particular about the temperature that it gets to.
0:09:19 > 0:09:22If you are making any of these kinds of sweets,
0:09:22 > 0:09:25it is handy to have a sugar thermometer.
0:09:25 > 0:09:31We need to bring this up to 113 degrees centigrade or what's called, "the thread stage".
0:09:31 > 0:09:34It's just come up to the boil, so take the spoon out.
0:09:34 > 0:09:38And this is where adults can supervise. The children are standing way back.
0:09:38 > 0:09:44It will take anywhere from 10 minutes to 20 minutes to reach 113 degrees centigrade.
0:09:44 > 0:09:49Don't stir it. If you stir it at this point, the sugar will actually crystallise in the syrup.
0:09:49 > 0:09:53I do most of the cooking, which becomes a bit of a chore.
0:09:53 > 0:09:54Quite often the kids would help out.
0:09:54 > 0:09:58Very rarely would we all cook together, but every day we all eat together.
0:09:58 > 0:10:02Pop the sugar thermometer in. That will slowly tell us what temperature it's at.
0:10:02 > 0:10:05We've all got some gelatine in little bowls - two 7 gram sachets.
0:10:05 > 0:10:10So pour the gelatine into the bowl of your food mixer...
0:10:10 > 0:10:13followed by water. 100mls of water.
0:10:13 > 0:10:15The gelatine and the water will sit there.
0:10:15 > 0:10:17The gelatine will soften up a little bit.
0:10:17 > 0:10:21It will absorb the water. Can you see this?
0:10:21 > 0:10:25Have a look at the thermometer. You see how it's creeping up to 111 degrees.
0:10:25 > 0:10:29I'm going to turn on the food mixture and start whisking the gelatine in the water.
0:10:29 > 0:10:34I'll also show you the thread stage now while I'm whisking this.
0:10:38 > 0:10:42You see that thread? Yeah. OK.
0:10:42 > 0:10:47So, I'm going to start pouring in the syrup gradually, whisking all the time.
0:10:47 > 0:10:49It will fluff up and look meringue-like.
0:10:49 > 0:10:53It will take about 20 minutes.
0:10:53 > 0:10:56Perfect. That's there. OK.
0:10:57 > 0:11:01Paul and Owen, if you want to stand back, please, and you can pour it on.
0:11:03 > 0:11:06Fantastic. Great.
0:11:06 > 0:11:11At this stage, Sarah, you could put, if you want to, go for a pale pink.
0:11:11 > 0:11:14A couple of drops.
0:11:14 > 0:11:20Nice. Can you see it, Paul?
0:11:20 > 0:11:2320 minutes later this is ready. It looks exactly like a meringue.
0:11:23 > 0:11:30Also you could pour this bowl upside down over your head - you can tell it's ready.
0:11:30 > 0:11:33Phew! Now put in vanilla extract.
0:11:33 > 0:11:37Two teaspoons. Whisk the vanilla extract in, just briefly.
0:11:37 > 0:11:42That's it. Our marshmallows are ready to put into the tins.
0:11:42 > 0:11:44It's good and thick, isn't it?
0:11:44 > 0:11:46Yeah.
0:11:46 > 0:11:47Wow!
0:11:47 > 0:11:51Then with the spoon, just dip it in hot water every so often.
0:11:51 > 0:11:56You just literally spread it out as flatly and as evenly as possible.
0:11:56 > 0:11:58Nice, Paul.
0:11:58 > 0:12:02Then dust over a little bit more of the cornflour and icing sugar mixture.
0:12:02 > 0:12:06Save a little bit more of it again in the sieve for actually later on
0:12:06 > 0:12:11when we will be cutting these into cubes and toss them in the icing sugar and cornflour.
0:12:11 > 0:12:13That's it, that's the marshmallows made.
0:12:13 > 0:12:16All we need to do now is set them aside somewhere dry,
0:12:16 > 0:12:20not in the fridge, for one or two hours to set or even overnight.
0:12:20 > 0:12:26Later on we'll sample the Shiels' marshmallows and make some sweet sticky lollipops.
0:12:33 > 0:12:35Coming up... Chef Mark Baumann
0:12:35 > 0:12:39invites me to share a hearty lunch with his family - cottage pie.
0:12:39 > 0:12:43My cookery school family will be putting the finishing touches
0:12:43 > 0:12:44to their home-made sweets.
0:12:44 > 0:12:50Renowned chef Mark Baumann opened up his own restaurant at just 21.
0:12:50 > 0:12:53Now, his 16th-century eatery Baumann's Brasserie
0:12:53 > 0:12:56brings a metropolitan touch to the heart of Essex.
0:12:56 > 0:12:57Hi!
0:12:57 > 0:13:02'At home, Mark likes to cook simple traditional food with his wife Fiona and daughters Charlie and Milly.
0:13:02 > 0:13:07'I was invited to Essex to put together a family speciality.'
0:13:07 > 0:13:11- They're podding peas for you - are they always this good? - Not always. They're making an effort.
0:13:11 > 0:13:16We try to encourage them to cook and peel vegetables and do as much as they possibly can.
0:13:16 > 0:13:22- What are we cooking today, Mark? - We are going to do a little bit of home cooking, Rachel.
0:13:22 > 0:13:24We are going to make a cottage pie.
0:13:24 > 0:13:29- Yum.- There's no need to be elaborate at home. Good honest simple food.
0:13:29 > 0:13:33- Can't beat it.- You can't. The beef here is from just up the road.
0:13:33 > 0:13:35A beautiful beef. You know where it comes from.
0:13:35 > 0:13:39You know it's going to taste nice. Essex is fantastic for...
0:13:39 > 0:13:41- You're a great supporter.- I am.
0:13:41 > 0:13:44- You need to be.- Absolutely.
0:13:45 > 0:13:48Were you always really interested in food, Mark?
0:13:48 > 0:13:50Yes, I was. When I left school, I went to France.
0:13:50 > 0:13:54- To chef?- To chef. I went to work in a Michelin-starred restaurant.
0:13:54 > 0:13:59That with a a real eye-opener. I think they had more chefs than customers most of the time.
0:13:59 > 0:14:01You still weren't deterred, after doing 14-hour days?
0:14:01 > 0:14:05Almost. It was a fairly aggressive environment.
0:14:05 > 0:14:07I was the only English boy there.
0:14:07 > 0:14:11- Did you speak French at that stage? - I did when I left.- Oh, wow.
0:14:11 > 0:14:13Charlie and Amelia, do you like cooking?
0:14:13 > 0:14:15Yeah, we've made pasta.
0:14:15 > 0:14:17We've also made white chocolate spaghetti.
0:14:17 > 0:14:19How do you make white chocolate spaghetti?
0:14:19 > 0:14:21You make it like the pasta.
0:14:21 > 0:14:23Yeah. Then added to melted white chocolate.
0:14:23 > 0:14:26Into the pasta tubes? Really?
0:14:26 > 0:14:31- It was lovely. Really nice. - That is pushing the boundaries. - It was a bit.
0:14:31 > 0:14:33- That's great.- We had some fun.
0:14:33 > 0:14:36- OK.- Here we go.
0:14:36 > 0:14:41OK. We've got the potatoes on. Get a pan on there, get it hot.
0:14:41 > 0:14:43That's just browning away there.
0:14:43 > 0:14:48In this pan at the back I'm going to saute the vegetables.
0:14:48 > 0:14:53- This is not the kind of food you would cook in the brasserie? - It's not generally. No.
0:14:53 > 0:14:58Although we put the same sort of care into everything we cook at the brasserie.
0:14:58 > 0:15:02I suppose, in a way, this would be slightly too simple for customers.
0:15:02 > 0:15:05They want richer stuff, don't they?
0:15:05 > 0:15:07They want stuff that they wouldn't necessarily do at home.
0:15:07 > 0:15:11OK. The last thing at the moment we need to do is to put the tomatoes in.
0:15:11 > 0:15:13Milly.
0:15:13 > 0:15:16We are going to put those lovely fresh tomatoes, that we peeled earlier...
0:15:16 > 0:15:19Add the beef back to the vegetables.
0:15:19 > 0:15:23This is beef bouillon - you could use chicken. Worcester sauce, if I may.
0:15:23 > 0:15:27- How about that?- That looks good. We have the magic ingredient.
0:15:27 > 0:15:28We've got the old ketchup.
0:15:28 > 0:15:31- Say when?- Go on.
0:15:31 > 0:15:35There is one ingredient left to go in it. It's a secret ingredient.
0:15:35 > 0:15:37- I can't tell you. - Are you going to tell us?
0:15:37 > 0:15:40I can't. Yes, I can. The girls love baked beans.
0:15:40 > 0:15:42How much do you put in? 360.
0:15:42 > 0:15:44422.
0:15:44 > 0:15:49That's just going to give it a really nice tomatoey flavour.
0:15:49 > 0:15:53- It's good for you.- This is just great comfort food, isn't it?
0:15:53 > 0:15:56- Comfort food is the word, isn't it? - Simple honest lovely food.
0:15:56 > 0:15:58The potatoes, Rachel, we've just mashed those up.
0:15:58 > 0:16:02I added grated nutmeg to that.
0:16:02 > 0:16:05Unsalted butter. A little bit of double cream.
0:16:05 > 0:16:10We will finally pipe that around the dish.
0:16:10 > 0:16:12- OK.- Let's put it in the oven.
0:16:12 > 0:16:15We'll see you in about half an hour or so.
0:16:15 > 0:16:16Perfect.
0:16:16 > 0:16:17Wow.
0:16:20 > 0:16:23Oh, this looks great.
0:16:23 > 0:16:25So we start with the cottage pie here.
0:16:25 > 0:16:27Yum.
0:16:27 > 0:16:31- Bon appetit, everybody.- Thank you. - You are most welcome.
0:16:31 > 0:16:34This is delicious. Girls, what do you think?
0:16:34 > 0:16:38- Lovely.- Do you guys all get to sit down together quite often?
0:16:38 > 0:16:41Yes, we do sit down every evening and eat together.
0:16:41 > 0:16:44I'm lucky because Mark slots the restaurant in.
0:16:44 > 0:16:51A couple of hours in the afternoon, which works quite well. Once we finish eating, Mark goes to work.
0:16:51 > 0:16:53- It's perfect, really.- It is nice
0:16:53 > 0:16:57to sit down together at one time in the evening before I go off to work.
0:16:57 > 0:17:00It's the one chance we have to talk to each other.
0:17:00 > 0:17:02Find out what we've been doing, how the girls are getting on at school.
0:17:02 > 0:17:05What Fiona's been doing. So, very, very important, isn't it?
0:17:05 > 0:17:09Thank you so much, Mark and Fiona and Charlie and Milly. It's been brilliant.
0:17:09 > 0:17:15- It's been really lovely.- Thank you for coming.- Cheers, guys.- Cheers. - Cheers, girls!
0:17:23 > 0:17:28Now, it's back to cookery school and time for me to show the Shiels family how to make lollipops.
0:17:28 > 0:17:31What we need for the fruit lollipops - we need sugar and water.
0:17:31 > 0:17:35We need cream of tartar.
0:17:35 > 0:17:37So about an eighth of a teaspoon of cream of tartar.
0:17:37 > 0:17:40I have edible glitter here, which is just for fun.
0:17:40 > 0:17:43For colour and flavour, it's blackcurrant cordial.
0:17:43 > 0:17:46We do need little lollipop sticks.
0:17:46 > 0:17:51Hopefully, we'll learn how to spice up our recipes a little bit more
0:17:51 > 0:17:54and also to get the practical side across of how to do things.
0:17:54 > 0:17:59Rather than it being a chore, we will have fun and all enjoy
0:17:59 > 0:18:04- making recipes together as a family. - So, it will be a good day if we get all of that.
0:18:04 > 0:18:07Take the saucepan and put in 450 grams of sugar.
0:18:07 > 0:18:16Then, I've got in here 150mls of water and also the eighth of a teaspoon of cream of tartar.
0:18:16 > 0:18:19OK. We will put this on the heat.
0:18:19 > 0:18:22I will stir it while it's coming up to the boil.
0:18:22 > 0:18:25This syrup is just coming up to the boil.
0:18:25 > 0:18:29Now allow it to boil unstirred for about 20 minutes until it reaches
0:18:29 > 0:18:34the temperature we are looking for, which is 143 degrees Celsius.
0:18:34 > 0:18:37So Ellen and Paul, do you cook quite a lot at home?
0:18:37 > 0:18:42- Or what's your favourite type of cooking?- I'd say baking.- Really?
0:18:42 > 0:18:49- We've entered a couple of competitions and we've won a couple of prizes in baking.- Really?
0:18:49 > 0:18:50What did you make to win prizes?
0:18:50 > 0:18:53Chocolate cake and Paul's made cupcakes as well.
0:18:53 > 0:18:55That's brilliant.
0:18:55 > 0:18:58It's now suddenly at 143 degrees.
0:18:58 > 0:19:05Add in about four tablespoons of blackcurrant cordial or whatever cordial you are using.
0:19:05 > 0:19:08Stir it in gently.
0:19:08 > 0:19:10It could fizz up and bubble a little bit at this stage.
0:19:10 > 0:19:15Be careful. Make sure it comes back up to 143 degrees.
0:19:15 > 0:19:18The reason I put the blackcurrant cordial in towards the end
0:19:18 > 0:19:19is I don't want to cook out all the fresh flavour.
0:19:19 > 0:19:22Otherwise, you won't get the nice blackcurranty flavour.
0:19:22 > 0:19:27You can see it's up to 143 degrees. I will take it off the heat quickly.
0:19:27 > 0:19:29Pop the saucepan on to the board.
0:19:29 > 0:19:31I have some edible glitter.
0:19:31 > 0:19:35I will spoon the lollipops out on to the sticks.
0:19:35 > 0:19:41I've realised these trays, do you see the way they are shaking like this?
0:19:41 > 0:19:43If it's not completely flat it won't make a lovely round shape.
0:19:43 > 0:19:47Spoon your mixture over, see.
0:19:47 > 0:19:49That's a nice big round one.
0:19:49 > 0:19:50Roundish.
0:19:52 > 0:19:56Do these lollipops take a long time to set, Rachel?
0:19:56 > 0:20:00No, they will take only about ten minutes to set.
0:20:00 > 0:20:02Don't put them into the fridge.
0:20:02 > 0:20:04They will soften if you put them into the fridge.
0:20:04 > 0:20:06OK.
0:20:06 > 0:20:10Ellen, would you like to just, you know, we've got some hundreds and thousands,
0:20:10 > 0:20:13silver balls or even more glitter. Do you want to sprinkle a few on?
0:20:13 > 0:20:17You can make them as psychedelic as you like.
0:20:17 > 0:20:18Very sweet.
0:20:18 > 0:20:21So, once these have set we can take the marshmallow mixture out of the tin.
0:20:21 > 0:20:27Just on the board, the remaining cornflour, icing sugar.
0:20:27 > 0:20:28Tip this out.
0:20:31 > 0:20:34Fantastic. Look at that. Oh.
0:20:34 > 0:20:37You can dust some more over the top.
0:20:37 > 0:20:39Then we can just cut these into squares.
0:20:39 > 0:20:47And as you cut them into squares, toss them around in all this icing sugar and cornflour. Oh, look.
0:20:47 > 0:20:52Big fluffy clouds of marshmallow.
0:20:52 > 0:20:55Sarah's and Brendan's are the hugest marshmallows I've ever seen.
0:20:55 > 0:20:58Look how amazing they look.
0:20:58 > 0:21:04We have some lollipops. You can even put the lollipops sticking out of the marshmallows.
0:21:04 > 0:21:10Let's go outside and have lots of nice marshmallows and lollipops.
0:21:15 > 0:21:17Oh!
0:21:17 > 0:21:21Now, this is the fun bit.
0:21:21 > 0:21:24- Mmm.- The lollipops are lovely.
0:21:24 > 0:21:28Brendan, may I try a piece of your pink marshmallow, please?
0:21:28 > 0:21:32Wow, that is a big marshmallow, isn't it?
0:21:34 > 0:21:35Mmm.
0:21:35 > 0:21:38- Catherine, do you like the lollipops?- They're lovely. Really nice.
0:21:38 > 0:21:41The marshmallows are wonderful.
0:21:41 > 0:21:44- I've never ever...- I want that one.
0:21:44 > 0:21:49Brendan, how are you getting on there? You look like a little boy sitting there sucking your lollipop?
0:21:49 > 0:21:52It's so good I don't want to bite it all in one go. I'm licking it.
0:21:52 > 0:21:54Girls, do you think you'll make lollipops and marshmallows again?
0:21:54 > 0:21:59- Definitely. - Especially the lollipops. - They are quite easy, aren't they?
0:21:59 > 0:22:02- Yes.- I really enjoyed making the marshmallows and the lollipops.
0:22:02 > 0:22:06I've never tried anything like that before.
0:22:06 > 0:22:09It's definitely something we will be doing again.
0:22:09 > 0:22:12Everybody enjoyed it. We enjoyed doing it together, which was great.
0:22:12 > 0:22:18Thank you all so much for coming to make lollipops and marshmallows with me. Really good. You were great.
0:22:18 > 0:22:19- It was wonderful.- Thank you.
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