Letter X, Y and Z

Letter X, Y and Z

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0:00:02 > 0:00:04You're buying your ingredients and looking forward to some cooking.

0:00:04 > 0:00:07But which top chef are you going to turn to for inspiration today?

0:00:07 > 0:00:09We've got all your favourites here,

0:00:09 > 0:00:13the nation's top TV chefs all in one place,

0:00:13 > 0:00:15on The A To Z Of TV Cooking.

0:00:31 > 0:00:36Today, we're looking at things linked by the letters X, Y and Z.

0:00:36 > 0:00:38Here's just some of what's on the menu.

0:00:39 > 0:00:42Valentine Warner gets excited about lobster.

0:00:45 > 0:00:48I'll risk upsetting the purists with a dish of my own.

0:00:48 > 0:00:50"What do you think you're doing?!

0:00:50 > 0:00:53"That's not how you make Yorkshire puddings!"

0:00:53 > 0:00:54This is how I make Yorkshire puddings.

0:00:55 > 0:00:59And earn your baking stripes with Lorraine Pascale's zebra cake.

0:00:59 > 0:01:04It's a really simple way of making cake look incredible.

0:01:07 > 0:01:11Now we're starting with a bit of a mission. We've had to cheat a bit.

0:01:11 > 0:01:12Not surprisingly,

0:01:12 > 0:01:15there aren't many recipes that begin with the letter X.

0:01:15 > 0:01:18Check your recipe books and you'll see what I mean.

0:01:18 > 0:01:21So we've had to use some artistic licence.

0:01:21 > 0:01:23So here's Raymond Blanc, with his X...

0:01:23 > 0:01:24Exotic fruit ravioli.

0:01:32 > 0:01:33Raymond's final dish

0:01:33 > 0:01:35is an imaginative tour de force,

0:01:35 > 0:01:38a stunning dessert, bursting with

0:01:38 > 0:01:41the flavours of the tropics.

0:01:41 > 0:01:43Exotic fruit ravioli is pasta-free

0:01:43 > 0:01:46and brings vibrant mango and papaya

0:01:46 > 0:01:48together with creamy panna cotta, encased in jelly,

0:01:48 > 0:01:50topped with coconut sorbet.

0:01:50 > 0:01:53The recipe I'm about to make is an exotic fruit ravioli.

0:01:53 > 0:01:56A sort of shift of cultures.

0:01:56 > 0:02:00We can enrich ourselves from it, from our multicultural background,

0:02:00 > 0:02:02from all the spices we have discovered.

0:02:02 > 0:02:05You will see here, you will have a very French dish at the end.

0:02:05 > 0:02:07So French, you wouldn't believe it,

0:02:07 > 0:02:10yet there's nothing French in it but myself!

0:02:10 > 0:02:13To start, panna cotta, a gently set custard.

0:02:15 > 0:02:18To pineapple puree, Raymond adds coconut cream

0:02:18 > 0:02:20and 30 grams of sugar.

0:02:20 > 0:02:21OK, so a quick boil.

0:02:24 > 0:02:28Next, another 30 grams of sugar is whisked with six egg yolks.

0:02:28 > 0:02:30Voila. That's enough.

0:02:30 > 0:02:35I'm going to pour the hot pineapple and coconut milk onto the egg yolk.

0:02:35 > 0:02:37If you put egg yolk in here, they will curdle.

0:02:37 > 0:02:40You will have scrambled eggs. A nightmare in your hands.

0:02:40 > 0:02:41Then you blame me.

0:02:41 > 0:02:43Tres bien. Voila.

0:02:46 > 0:02:50To cook the eggs, the creamy custard is heated to 85 degrees centigrade.

0:02:52 > 0:02:53Perfect.

0:02:55 > 0:02:58Then to set the mixture, Raymond uses gelatine.

0:03:00 > 0:03:04You can see it. I have melted completely.

0:03:04 > 0:03:06And for a taste of the tropics...

0:03:06 > 0:03:08White rum and the coconut liqueur.

0:03:10 > 0:03:13The cooled panna cotta mixture goes into the freezer to set.

0:03:18 > 0:03:21- OK...- 450 grams total.

0:03:21 > 0:03:22Why do I have two pairs of glasses?

0:03:22 > 0:03:25I don't need...

0:03:25 > 0:03:26I don't need two pairs of glasses.

0:03:33 > 0:03:36Next, Raymond prepares the exotic fruit filling.

0:03:37 > 0:03:42Passion fruit is mixed with mango puree, diced ripe papaya,

0:03:42 > 0:03:44mango and pineapple.

0:03:45 > 0:03:47Voila.

0:03:47 > 0:03:49To give depth and brightness to the fruit,

0:03:49 > 0:03:51Raymond adds herbs and spices.

0:03:51 > 0:03:54If you want it a bit more peppery,

0:03:54 > 0:03:58a tiny little bit of spicing of cayenne pepper will lift the dish.

0:03:58 > 0:04:01Or herby, I have got a bit of Vietnamese mint here

0:04:01 > 0:04:03and a bit of English mint.

0:04:03 > 0:04:05Oh, yeah, the peppermint.

0:04:05 > 0:04:07Oh!

0:04:07 > 0:04:09So, very, very finely.

0:04:10 > 0:04:11Tres bien.

0:04:12 > 0:04:13Voila.

0:04:13 > 0:04:17A silicone mould will give the dessert its ravioli shape.

0:04:17 > 0:04:20I think it's about two tablespoons, roughly.

0:04:21 > 0:04:24Adam, can you get me the panna cotta?

0:04:24 > 0:04:26- Oui, Chef.- Merci, Adam.

0:04:26 > 0:04:28The frozen panna cotta will form the base of the ravioli.

0:04:33 > 0:04:34It must be cut precisely.

0:04:36 > 0:04:38Voila.

0:04:38 > 0:04:40The disc is pressed firmly into the fruit,

0:04:40 > 0:04:43so the juices rise to encase the panna cotta.

0:04:46 > 0:04:48And back to the freezer to set.

0:04:51 > 0:04:55Now for the jelly that will enclose the fruit ravioli.

0:04:55 > 0:04:59Gelatine and sugar syrup are mixed with passion fruit juice

0:04:59 > 0:05:00and mango puree.

0:05:00 > 0:05:02So, again, taste.

0:05:04 > 0:05:06Ooh, wow!

0:05:06 > 0:05:09I'm going to put a tiny bit more sugar inside.

0:05:13 > 0:05:14So, undo it, voila.

0:05:14 > 0:05:16Then you've got your ravioli shape.

0:05:16 > 0:05:20A great, extraordinary lollipop.

0:05:20 > 0:05:23Then you dip your ravioli right up to the top.

0:05:29 > 0:05:31What you're going to do now is to defrost them

0:05:31 > 0:05:34in your fridge for six hours and they're ready to serve.

0:05:34 > 0:05:37The dessert now defrosts.

0:05:37 > 0:05:39This allows the fruit and panna cotta to soften

0:05:39 > 0:05:41and become liquid again inside the jelly dome,

0:05:41 > 0:05:43which still holds its shape.

0:05:43 > 0:05:47And the jelly will hold beautifully the ravioli.

0:05:47 > 0:05:50The ravioli will be served with a cool coconut sorbet.

0:05:50 > 0:05:52Lime juice adds sharpness

0:05:52 > 0:05:56to sweetened coconut milk and coconut cream.

0:05:56 > 0:05:58Next, it goes into Raymond's new ice-cream maker.

0:06:01 > 0:06:03So far, so good, yes.

0:06:03 > 0:06:05I'm a genius!

0:06:06 > 0:06:10All that you have to do, even your closed eyes, you could do it.

0:06:15 > 0:06:16Voila...

0:06:16 > 0:06:19No. MACHINE WHIRRS

0:06:20 > 0:06:22Ah, life is so complicated.

0:06:22 > 0:06:24With me, anyway. With machines, I'm not very good.

0:06:27 > 0:06:29I nearly forgot, you add

0:06:29 > 0:06:31a little bit of the coconut rum.

0:06:33 > 0:06:35The ravioli has defrosted and is a perfect consistency.

0:06:35 > 0:06:39Raymond serves it with a delicate coconut and lime leaf foam.

0:06:39 > 0:06:41You've got your lovely foam here.

0:06:41 > 0:06:45It's like air. Really, you are putting air on the plate.

0:06:52 > 0:06:55Of course, to finish it all off, we've got our sorbet.

0:06:58 > 0:07:01Dried zest of lime, which I powdered with sugar.

0:07:03 > 0:07:06So it looks like ravioli.

0:07:06 > 0:07:07Of course, there's no pasta.

0:07:13 > 0:07:15Now, that was exotic.

0:07:15 > 0:07:19Wouldn't you love to be a chef in Raymond's kitchen?

0:07:19 > 0:07:22Just think of all the amazing things you'd get to taste.

0:07:22 > 0:07:25Well, now, our next X is for expensive,

0:07:25 > 0:07:26and it's lobster,

0:07:26 > 0:07:28often the priciest choice in a restaurant.

0:07:28 > 0:07:30Here's Valentine Warner,

0:07:30 > 0:07:32demonstrating how to cook one yourself.

0:07:32 > 0:07:35Lobsters are plentiful at this time of year,

0:07:35 > 0:07:37and they can make the lightest of lunches.

0:07:37 > 0:07:41My favourite is lobster with melon and curried mayonnaise,

0:07:41 > 0:07:45a retro fishy take on coronation chicken.

0:07:45 > 0:07:49Dispatch the lobster humanely by freezing for two hours

0:07:49 > 0:07:53to ensure it's unconscious, and then place into boiling water.

0:07:53 > 0:07:56Once it's bubbling again, turn off the heat

0:07:56 > 0:07:59and leave to cook for 12 minutes.

0:08:01 > 0:08:05While the lobster cools, make the curried mayonnaise.

0:08:06 > 0:08:10Place two egg yolks in a blender along with Dijon mustard,

0:08:10 > 0:08:14mild curry powder, tarragon vinegar, and blend.

0:08:16 > 0:08:21Add sunflower oil and a touch of olive oil for extra flavour.

0:08:22 > 0:08:25The mayonnaise should hold its own, but not be rigid.

0:08:26 > 0:08:29Add salt, pepper and a squeeze of lime.

0:08:31 > 0:08:34Remove the meat from the lobster and slice into chunks.

0:08:37 > 0:08:40Add the curried mayo and mix.

0:08:41 > 0:08:45Serve on a base of ripe cantaloupe melon and finish with chives

0:08:45 > 0:08:48and a dash of olive oil.

0:08:48 > 0:08:50Lobster and melon. Delicious!

0:08:53 > 0:08:57Thanks, Valentine, and time to move on to the letter Y.

0:08:57 > 0:09:00Here's a dish from the North, by two chefs from the North.

0:09:00 > 0:09:04It's those Hairy Bikers, baking a Y,

0:09:04 > 0:09:05a Yorkshire curd tart.

0:09:06 > 0:09:08So, first off, we're going to

0:09:08 > 0:09:10show you how to make curds.

0:09:10 > 0:09:12Add the milk to the pan.

0:09:14 > 0:09:17This is whole milk. It's quite important, this.

0:09:17 > 0:09:22- Oh, aye, the fat stuff.- Is there more milk there?- Yeah, more milk.

0:09:22 > 0:09:25We're going to put lemon juice into that milk.

0:09:25 > 0:09:28And do you know what's going to happen? It's going to curdle.

0:09:28 > 0:09:31- You see?- Do you get it? The curds curdle.

0:09:31 > 0:09:36Samuel Pepys, he used to sit in with a barrel of curds and whey.

0:09:36 > 0:09:38It was an interesting snack.

0:09:38 > 0:09:40We bring this milk gently -

0:09:40 > 0:09:42and that's key, gently -

0:09:42 > 0:09:44up to a simmer.

0:09:44 > 0:09:47Take it off the heat, and then as soon as that happens,

0:09:47 > 0:09:48Dave is going to put

0:09:48 > 0:09:50some lemon juice in it.

0:09:50 > 0:09:55Four tablespoons of lemon juice to about a litre and a half of milk.

0:09:55 > 0:09:59This will give us curds. It'll also give us whey as well.

0:09:59 > 0:10:01We're going to chuck the whey away. Ha-ha-ha!

0:10:01 > 0:10:04You can always give it to a whey waster!

0:10:04 > 0:10:08- Hey, we're having a whale of a time, aren't we?- We are.

0:10:08 > 0:10:10Right, that's the lemon juice.

0:10:10 > 0:10:12Just wait for that to come to a simmer now.

0:10:15 > 0:10:19# It is me in the summer bay... #

0:10:23 > 0:10:24Nowt much we can do, really.

0:10:24 > 0:10:26No, you're probably as bored now as we are.

0:10:26 > 0:10:31- Kingy.- What?- Let's play the alphabet game with cheese.

0:10:31 > 0:10:34- I hate the alphabet game. - A is for...

0:10:34 > 0:10:36'MASTERMIND' THEME PLAYS

0:10:36 > 0:10:39First one to think of a letter with a cheese beginning with A.

0:10:39 > 0:10:42- Applewood.- Yes. But is that smoked? I'll let you have applewood.

0:10:42 > 0:10:45- B, Boursin.- C, Cheddar.

0:10:45 > 0:10:48- D...- Dolcelatte.

0:10:48 > 0:10:50You can't have my go!

0:10:51 > 0:10:55- I.- Hm...

0:10:55 > 0:10:56Let's forget I.

0:10:56 > 0:11:00- Hold on.- That's it, we're there.

0:11:00 > 0:11:05To that, add four tablespoons of lemon juice, sans le pip.

0:11:05 > 0:11:10One, two, three, four.

0:11:10 > 0:11:13The milk's going!

0:11:13 > 0:11:14- And stir.- Look at that.

0:11:14 > 0:11:16Look in there. It's happening.

0:11:16 > 0:11:18Look at that. It's curdled.

0:11:18 > 0:11:23Now, don't stir it too vigorously,

0:11:23 > 0:11:26because you want those curds

0:11:26 > 0:11:29to be as whole as they can.

0:11:29 > 0:11:33You see how the bits are getting a bit bigger?

0:11:33 > 0:11:36Pour the curds and whey into the muslin.

0:11:39 > 0:11:41Just let that go through.

0:11:42 > 0:11:45And leave it to cool for about an hour.

0:11:45 > 0:11:47T.

0:11:49 > 0:11:51Triangle cheese.

0:11:53 > 0:11:55W... Wensleydale.

0:11:57 > 0:11:59- Z.- Zo... - I don't think there's a cheese

0:11:59 > 0:12:03- beginning with Z.- Oh, there's got to be, somewhere in the world.

0:12:03 > 0:12:07We could do accompaniments to cheese. Apple.

0:12:07 > 0:12:09'Oh, that's quite enough!

0:12:09 > 0:12:11'Just like the Scottish Crowdie,

0:12:11 > 0:12:13'the curds are bagged up and left to drain.'

0:12:13 > 0:12:14I wonder...

0:12:15 > 0:12:20- That's it. If you get a piece of string, Kingy...- Right.

0:12:21 > 0:12:23Take that to the fridge

0:12:23 > 0:12:27and you tie that to one of the shelves, suspended over a bowl,

0:12:27 > 0:12:28and leave it overnight.

0:12:28 > 0:12:31And honestly, the next day,

0:12:31 > 0:12:35- you have a bowl full of whey and you will have a bowl of curds.- Wahey!

0:12:35 > 0:12:37- I did one yesterday.- Did you?- Yeah.

0:12:37 > 0:12:41We'll start making tarts. Me on pastry, as usual.

0:12:41 > 0:12:43And I'll be on the filling. Woo!

0:12:43 > 0:12:45Begging bowl.

0:12:45 > 0:12:46Let's give this a bit of a whizz.

0:12:49 > 0:12:52Food processor, flour goes in.

0:12:52 > 0:12:53Plain, because it's pastry,

0:12:53 > 0:12:54we don't want a rise on.

0:12:54 > 0:12:58'For the pastry, we're using 175 grams of plain flour.'

0:12:58 > 0:13:01All I've got in here is butter, caster sugar.

0:13:01 > 0:13:03We're going to cream it together

0:13:03 > 0:13:06and then we're going to start

0:13:06 > 0:13:07to build our little bits up.

0:13:09 > 0:13:13'Bring the ingredients together using an electric whisk.'

0:13:13 > 0:13:15I'm going to cube the butter into the processor,

0:13:15 > 0:13:18then give it a whizz until breadcrumbs are formed.

0:13:20 > 0:13:22Also, because it's a sweet pastry,

0:13:22 > 0:13:26we're going to put in two teaspoons of sugar.

0:13:26 > 0:13:27One.

0:13:29 > 0:13:30Two.

0:13:32 > 0:13:33Give this a whizz.

0:13:40 > 0:13:42I add an egg, bit by bit,

0:13:42 > 0:13:44and a bowl of pastry will miraculously appear!

0:13:56 > 0:13:59Look at that, how clean that processor is.

0:13:59 > 0:14:03All that's left there is a ball of pastry.

0:14:03 > 0:14:06This pastry, I'll put in the fridge to rest for half an hour.

0:14:06 > 0:14:10Then I can roll out and make the bed for the tart.

0:14:10 > 0:14:13Now, while Dave's doing that, all I'm going to do is just

0:14:13 > 0:14:18very gradually add an egg,

0:14:18 > 0:14:20but do it gradually, yeah?

0:14:20 > 0:14:22And give it a good whisk after each addition.

0:14:26 > 0:14:29To that, I'm going to add half a teaspoon of nutmeg.

0:14:29 > 0:14:33Nutmeg's interesting. It'll last for up to ten years,

0:14:33 > 0:14:35as long as you don't start grating it.

0:14:35 > 0:14:39- Nutmeg need never become a cupboard monster.- No, it's true.

0:14:39 > 0:14:41Pastry that has been rested.

0:14:41 > 0:14:43Roll out.

0:14:43 > 0:14:47To the beaten egg mixture, add the zest of half a lemon.

0:14:47 > 0:14:50OK, give that a stir through.

0:14:50 > 0:14:54'Then add a heaped tablespoon of fried mixed fruit,

0:14:54 > 0:14:56'and stir that in, too.'

0:14:56 > 0:14:59Then we're going to mix in our curd.

0:14:59 > 0:15:02Look at that, beautiful.

0:15:02 > 0:15:06You know, how many recipes can you say that you've made your own cheese

0:15:06 > 0:15:08when you're doing cheese cookery?

0:15:08 > 0:15:12There is a certain wonderful self-satisfaction to this,

0:15:12 > 0:15:15actually, making your own cheese. It's lovely.

0:15:15 > 0:15:16It's a bit 'La Boheme', isn't it?

0:15:16 > 0:15:18Now, I'm going to line this plate

0:15:18 > 0:15:20with my sweet shortcrust butter pastry.

0:15:20 > 0:15:22It's perfectly easy to handle.

0:15:23 > 0:15:26Put it onto a tin plate.

0:15:26 > 0:15:29You can do it with a china plate or a pot plate.

0:15:29 > 0:15:31I've found with this tin plate, though,

0:15:31 > 0:15:34nice thing is, you don't have to grease it and it doesn't get stuck.

0:15:34 > 0:15:36Lift it up in that flamboyant fashion

0:15:36 > 0:15:39beloved by grandmothers everywhere.

0:15:39 > 0:15:41Trim the edge off.

0:15:42 > 0:15:45- Right, mate.- I'm nearly ready, too.

0:15:48 > 0:15:50That looks a bit plain, so I'm just going to do a nice...

0:15:50 > 0:15:52pinch and tuck on the edge, like this.

0:15:52 > 0:15:57Almost mechanical-looking finish to the side of your pies.

0:15:57 > 0:16:00It's using your body as a template. Now, look at that.

0:16:00 > 0:16:02That's pastry craft for you.

0:16:02 > 0:16:03Fantastic, mate, fantastic.

0:16:03 > 0:16:05Top the curds in, son.

0:16:05 > 0:16:06There we are.

0:16:06 > 0:16:08Ooh! What a cheesy mess that looks.

0:16:08 > 0:16:11- Doesn't it? Great.- Don't need to mess with it too much.

0:16:11 > 0:16:12It'll just find its own level.

0:16:12 > 0:16:15Put the curds in the centre of the pastry case.

0:16:16 > 0:16:17There we are,

0:16:17 > 0:16:20- one curd tart.- Pop that in the oven,

0:16:20 > 0:16:22preheated at 160 degrees Celsius,

0:16:22 > 0:16:27for 35 minutes. Then leave it for 30 minutes to cool before serving.

0:16:28 > 0:16:32The curds will rise up and the pastry should be golden.

0:16:32 > 0:16:34MUSIC: "Cheesecake" by Louis Armstrong

0:16:34 > 0:16:35# Munching on a cheesecake

0:16:35 > 0:16:39- # Munching on a cheesecake... - Cheesecake! #

0:16:39 > 0:16:42Eh up, lad, that'll be t'Yorkshire curd tart

0:16:42 > 0:16:44ready for getting out t'oven!

0:16:44 > 0:16:46- Eeh, mother!- Look at that.

0:16:46 > 0:16:51- Eeh, by gum, look at him, eh? - Look at it.

0:16:51 > 0:16:52Ooh, eeh!

0:16:52 > 0:16:54- That's rather beautiful, isn't it?- Isn't it?

0:16:56 > 0:16:59We could put it outside, like they used to in the old days.

0:17:01 > 0:17:03- Should we?- Yeah, go on. - Open the door, mate.

0:17:12 > 0:17:14How about diseases and complications?

0:17:14 > 0:17:16I'll start. Arthritis.

0:17:17 > 0:17:20B... Bubonic plague.

0:17:20 > 0:17:22- Cholera.- Diphtheria.

0:17:24 > 0:17:25Impetigo!

0:17:27 > 0:17:30J... Jaundice.

0:17:30 > 0:17:33Let's go and get the curd tart in, shall we?

0:17:37 > 0:17:39It's a nice cutter.

0:17:43 > 0:17:46The thing about Yorkshire curd tart is,

0:17:46 > 0:17:48you get a nice slice out of it.

0:17:48 > 0:17:52No messing about, you know, leaving half of it behind. Look at that.

0:17:52 > 0:17:53It's a tidy tart.

0:17:53 > 0:17:55Oh, it is.

0:17:56 > 0:18:00- This is it. This is the British cheesecake, this.- Eeh!

0:18:00 > 0:18:03- It'll never catch on.- No.

0:18:03 > 0:18:05- Nice pastry.- Lovely.

0:18:05 > 0:18:07- Nice texture, actually.- Mmm.

0:18:07 > 0:18:08Fruit's plumped up.

0:18:08 > 0:18:12It's quite grown-up, isn't it? It's quite an old-fashioned flavour.

0:18:12 > 0:18:15Yes, that's it. Nutmeg, you know, lemon zest.

0:18:15 > 0:18:18Cheesecake, but real cheesecake.

0:18:18 > 0:18:20That is best of British.

0:18:24 > 0:18:27There it is, the Yorkshire curd tart,

0:18:27 > 0:18:29a very proper cheesecake.

0:18:30 > 0:18:33It may look fiddly to make, but it's definitely worth it.

0:18:36 > 0:18:39We've got another Yorkshire-based letter coming now

0:18:39 > 0:18:41that will be familiar to you.

0:18:41 > 0:18:43It's Yorkshire pudding, what else?

0:18:43 > 0:18:45And here's yours truly - yep, that's me -

0:18:45 > 0:18:48with my take on it, and a great bit of beef, too.

0:18:50 > 0:18:53This is going to be my slow-roast river beef

0:18:53 > 0:18:56with mustard crust and Yorkshire puddings.

0:19:00 > 0:19:04This is a really expensive piece of meat,

0:19:04 > 0:19:09but that piece of meat will feed a whole family at Christmas,

0:19:09 > 0:19:10and that actually means

0:19:10 > 0:19:12that it's quite good value.

0:19:12 > 0:19:14Keep the fat.

0:19:14 > 0:19:16I'll say it again, it's essential for moisture during cooking,

0:19:16 > 0:19:19and you can always cut off the excess later.

0:19:19 > 0:19:23Score into the fat, then rub some vegetable oil all over it

0:19:23 > 0:19:25and then massage in some salt.

0:19:25 > 0:19:28On top of that, to protect it even more

0:19:28 > 0:19:30and to make it more value for money,

0:19:30 > 0:19:33I'm going to put a mustard crust.

0:19:33 > 0:19:36The thing is, I like stuffing.

0:19:36 > 0:19:38I like stuffing on chickens,

0:19:38 > 0:19:39I like stuffing in pork.

0:19:39 > 0:19:42Very few people make stuffing with beef,

0:19:42 > 0:19:45because here, in this country, you guys do Yorkshire puddings,

0:19:45 > 0:19:48whereas a kid, for me, growing up in Australia,

0:19:48 > 0:19:50we didn't do Yorkshire puddings.

0:19:50 > 0:19:52My grandmother used to do lots and lots of stuffing.

0:19:52 > 0:19:55I think it was because everything was quite expensive

0:19:55 > 0:19:56and she wanted to stretch,

0:19:56 > 0:19:58she wanted to get really good value for money.

0:19:58 > 0:19:59She wanted to feed a family.

0:19:59 > 0:20:03So therefore, you use things like stuffing, rather than anything else.

0:20:03 > 0:20:05And it wasn't until I got here, 20-odd years ago,

0:20:05 > 0:20:08that I learnt how to make a Yorkshire pudding.

0:20:08 > 0:20:09But...they're pretty good.

0:20:09 > 0:20:11Even as an Aussie.

0:20:11 > 0:20:14The mustard crust is easy to make - just combine breadcrumbs,

0:20:14 > 0:20:16wholegrain mustard,

0:20:16 > 0:20:17a couple of eggs,

0:20:17 > 0:20:20fried chopped onions, water and pepper.

0:20:20 > 0:20:23A really good amount of pepper.

0:20:23 > 0:20:26Because it's a decent piece of beef, it deserves a good bit of seasoning.

0:20:26 > 0:20:27Because this is a slow roast,

0:20:27 > 0:20:30put some carrots in the pan in a sort of trivet

0:20:30 > 0:20:33so the air can circulate around the beef.

0:20:33 > 0:20:34And just plaster all that

0:20:34 > 0:20:37wonderful crust on top.

0:20:38 > 0:20:41Add water to the pan to stop it burning,

0:20:41 > 0:20:43and butter the foil to stop it sticking.

0:20:45 > 0:20:47Put in a preheated oven at 220 degrees,

0:20:47 > 0:20:51but immediately drop it to 200 and leave for two hours.

0:20:51 > 0:20:54Then whip off the foil for the last hour.

0:21:03 > 0:21:05Oh, yeah!

0:21:05 > 0:21:07That is stunning.

0:21:07 > 0:21:10And the crust has gone all crispy on top,

0:21:10 > 0:21:13the fat's starting to melt away inside here,

0:21:13 > 0:21:15the eye of the meat is lovely and brown,

0:21:15 > 0:21:17the bones are starting to come away.

0:21:17 > 0:21:20Look, you can almost just pull them out.

0:21:20 > 0:21:21Just delicious!

0:21:21 > 0:21:23But inside, right in the middle,

0:21:23 > 0:21:26that beef is going to be beautifully rare, as well.

0:21:26 > 0:21:28So all the good bits.

0:21:28 > 0:21:31But whatever you do, don't start to carve it now.

0:21:31 > 0:21:34It needs to relax. It needs to sit.

0:21:34 > 0:21:35This is where we all go wrong.

0:21:35 > 0:21:37Give it a rest, Britain!

0:21:37 > 0:21:41Use the time to get your Yorkshire puddings cooked...my way.

0:21:42 > 0:21:45Pour your milk into a bowl and add eight eggs and a pinch of salt.

0:21:45 > 0:21:49And there'll be people now screaming, saying,

0:21:49 > 0:21:51"What do you think you're doing?!

0:21:51 > 0:21:54That's not how you make Yorkshire puddings!"

0:21:54 > 0:21:56This is how I make Yorkshire puddings.

0:21:56 > 0:21:59A lot of people put the flour in first,

0:21:59 > 0:22:00put a well in the middle,

0:22:00 > 0:22:03put their eggs in, and then they add their milk afterwards.

0:22:03 > 0:22:05I don't believe that works as well,

0:22:05 > 0:22:08because I think sometimes, the amount of delay you have

0:22:08 > 0:22:11with the eggs and flour means the flour gets lumpy.

0:22:11 > 0:22:17So this way, I mix my eggs and my milk and my salt together...

0:22:17 > 0:22:19Then add your flour and whisk.

0:22:19 > 0:22:22Whisk until your biceps look like Popeye's.

0:22:24 > 0:22:26It's probably the consistency of

0:22:26 > 0:22:28double cream before you start to whisk it.

0:22:28 > 0:22:30Gets rid of my bingo wings.

0:22:30 > 0:22:32Instead of preheating your tin in the oven,

0:22:32 > 0:22:34just pop it onto the heat

0:22:34 > 0:22:36and put lard into each pudding mould.

0:22:36 > 0:22:39Not vegetable oil, because vegetable oil burns.

0:22:39 > 0:22:42Then wait until the fat is so hot, it shimmers.

0:22:44 > 0:22:46Sizzling.

0:22:46 > 0:22:47Just to the top.

0:22:49 > 0:22:51And then...

0:22:51 > 0:22:52straight in the oven.

0:22:52 > 0:22:55Get it in the oven as fast as you possibly can.

0:22:57 > 0:23:00When it's all ready, take out your roast potatoes

0:23:00 > 0:23:02and my delicious Yorkshire puddings,

0:23:02 > 0:23:06carve your rested beef and serve it up with pride.

0:23:11 > 0:23:13We call that the carver's rights. The carver of the beef

0:23:13 > 0:23:15gets to have the first taste of it.

0:23:18 > 0:23:22That's slow roast rib of beef, mustard crust

0:23:22 > 0:23:23and Yorkshire puddings.

0:23:23 > 0:23:25The Australian way.

0:23:26 > 0:23:29I think that was excellent. Utterly brilliant.

0:23:29 > 0:23:31Now, our next Y is an ingredient that has got to be

0:23:31 > 0:23:33one of the most versatile out there.

0:23:33 > 0:23:35So good in so many different ways.

0:23:35 > 0:23:37This Y is for yoghurt,

0:23:37 > 0:23:40and here's a fantastic dish from Nigel Slater.

0:23:41 > 0:23:44Fiery grilled chilli prawns with yoghurt and mint.

0:23:45 > 0:23:48A few chillies, a thumb-sized lump

0:23:48 > 0:23:49of ginger, and garlic

0:23:49 > 0:23:52form the basis of this marinade.

0:23:52 > 0:23:54What I'm making is,

0:23:54 > 0:23:56I suppose, a spice paste.

0:23:56 > 0:23:58And it's the sort of paste that

0:23:58 > 0:24:01you can use with chicken or fish.

0:24:01 > 0:24:05You could use it with anything that you're going to pop on the grill.

0:24:05 > 0:24:07But it is quite hot.

0:24:08 > 0:24:12Add some warmer spices - they're more about flavour than heat -

0:24:12 > 0:24:14like black peppercorns,

0:24:14 > 0:24:16cumin seed,

0:24:16 > 0:24:19coriander seeds,

0:24:19 > 0:24:22and for colour, some bright yellow turmeric.

0:24:23 > 0:24:26Then that lot just goes straight into the food processor.

0:24:30 > 0:24:33Fresh coriander and mint add an aromatic flavour.

0:24:37 > 0:24:39At this point, I've got masses of heat.

0:24:40 > 0:24:41Almost too much.

0:24:41 > 0:24:43I want to calm it down a little bit,

0:24:43 > 0:24:45and I'm going to use coconut.

0:24:47 > 0:24:49I'm going to use creamed coconut,

0:24:49 > 0:24:52which comes in all sorts of forms.

0:24:52 > 0:24:54Sometimes, it comes like a bar of soap

0:24:54 > 0:24:57and you simply grate it into your paste.

0:24:57 > 0:24:59Other times, it comes like

0:24:59 > 0:25:02a thick, soft cream, like this.

0:25:05 > 0:25:09This is still quite a firm paste,

0:25:09 > 0:25:12and I want it to be a little bit softer.

0:25:12 > 0:25:16I'm going to water it down, just so that it will coat the prawns

0:25:16 > 0:25:19or the chicken or whatever I'm going to use it with.

0:25:21 > 0:25:24If it suits you, make this the evening before,

0:25:24 > 0:25:28pop the prawns in, or whatever you want to cook in,

0:25:28 > 0:25:30and leave it overnight.

0:25:31 > 0:25:35This classic combination will set your palate on fire.

0:25:35 > 0:25:37But whilst the griddle heats up,

0:25:37 > 0:25:40I'm going to make a dressing that will instantly cool your mouth.

0:25:41 > 0:25:44Use plenty of mint, and I'm adding coriander.

0:25:45 > 0:25:48You don't have to use coriander,

0:25:48 > 0:25:49you could use cucumber.

0:25:49 > 0:25:52All you want is an ingredient

0:25:52 > 0:25:56that will have the opposite effect of the chillies and the ginger.

0:25:58 > 0:26:01Sour flavours go well with spice,

0:26:01 > 0:26:02so I'm adding the zest of a lime.

0:26:02 > 0:26:06Lemon would also be fine.

0:26:06 > 0:26:10Occasionally, when I'm making a curry, for instance,

0:26:10 > 0:26:12things come out a little bit too hot.

0:26:12 > 0:26:15You know those ones that actually make you break out into a sweat?

0:26:15 > 0:26:18And sometimes, you just have to cool things down a bit.

0:26:18 > 0:26:22You know, the first mouthful is great and then you think, this is too much.

0:26:23 > 0:26:25That's when I reach for the yoghurt -

0:26:25 > 0:26:31plain, natural yoghurt - that will cool things, as will coconut milk.

0:26:31 > 0:26:35Things that calm supper down when you've got a bit overexcited.

0:26:37 > 0:26:41For this, I'm using a good glug of plain yoghurt.

0:26:41 > 0:26:43This is the point to open the windows,

0:26:43 > 0:26:46switch on the extractor, turn on the fan -

0:26:46 > 0:26:48you're going to make lots of smoke.

0:26:53 > 0:26:58There is no reason why you can't do these under an overhead grill,

0:26:58 > 0:27:02but the great thing about using a ridged griddle pan

0:27:02 > 0:27:06is that the food actually touches the heat itself.

0:27:06 > 0:27:08So all the edges get toasty.

0:27:08 > 0:27:11It's when you get lots of crusty little bits,

0:27:11 > 0:27:14that's when it makes food interesting.

0:27:15 > 0:27:18Prawns cook very quickly.

0:27:18 > 0:27:21As soon as they become opaque, then you know they're ready.

0:27:21 > 0:27:24On a really hot grill, it's literally a couple of minutes.

0:27:26 > 0:27:30Lots of spice, lots of opposing flavours.

0:27:30 > 0:27:31And, yes, it is hot,

0:27:31 > 0:27:33it will make your lips tingle,

0:27:33 > 0:27:38but then you've got this wonderful cooling...

0:27:38 > 0:27:40mint-flecked yoghurt.

0:27:40 > 0:27:43It's kind of whip and kiss.

0:27:55 > 0:27:57We're taking a trip to Jamaica now,

0:27:57 > 0:28:01where local boy Levi Roots has been out celebrating his favourite Y.

0:28:14 > 0:28:17All the Caribbean islands have their own culture and cuisine,

0:28:17 > 0:28:21but they all share a sense that eating is a social event,

0:28:21 > 0:28:25and sometimes, it can be a very big social event.

0:28:25 > 0:28:27This is the Trelawney Yam Festival,

0:28:27 > 0:28:31a fantastic celebration of anything connected with

0:28:31 > 0:28:33the King of Caribbean carbohydrates.

0:28:35 > 0:28:41# Yam shines brighter than the morning sun... #

0:28:41 > 0:28:44There's all the usual fun of the fair - best-dressed donkey,

0:28:44 > 0:28:47dancing girls,

0:28:47 > 0:28:49dancing boys.

0:28:49 > 0:28:51But today, the yam is the star!

0:28:51 > 0:28:55Yams come in all different shapes and sizes -

0:28:55 > 0:28:56this is yellow yam.

0:28:56 > 0:29:00But there are 18 different varieties of yams grown in Jamaica.

0:29:01 > 0:29:05Like sweet potatoes, they're becoming more generally available

0:29:05 > 0:29:07in British supermarkets.

0:29:07 > 0:29:09But we've got some catching up to do.

0:29:09 > 0:29:13Yams are eaten in much the same way as we use baked potatoes in the UK.

0:29:15 > 0:29:17But they have a nutty flavour of their own,

0:29:17 > 0:29:21and this festival demonstrates their versatility.

0:29:21 > 0:29:24You'd be amazed at what you can make with a yam.

0:29:25 > 0:29:29Yam punch. I'm dying to try some of this yam punch.

0:29:29 > 0:29:31- You made this?- Yes.- What is in it?

0:29:31 > 0:29:33- Yam.- Yes.

0:29:33 > 0:29:35- Molasses. Milk.- Yeah.

0:29:35 > 0:29:38Nutmeg. Plus, other spices.

0:29:38 > 0:29:41Is this here recipe, like, secret recipe?

0:29:41 > 0:29:43- Oh, yes. - SHE LAUGHS

0:29:47 > 0:29:49Lord o' mercy!

0:29:52 > 0:29:55Yams are full of vitamins and fibre

0:29:55 > 0:29:59and any Jamaican will tell you how good they are for you.

0:30:01 > 0:30:05But some people believe they have almost magical properties

0:30:05 > 0:30:07when it comes to strength and stamina.

0:30:09 > 0:30:12I'm not sure it's working for me!

0:30:12 > 0:30:13That was hard!

0:30:13 > 0:30:15I am going to have lunch with someone

0:30:15 > 0:30:19who thinks yams are worth their weight in gold.

0:30:23 > 0:30:25This is the Cockpit Country,

0:30:25 > 0:30:28childhood home of the fastest man on the planet -

0:30:28 > 0:30:32Jamaica's triple Olympic gold winner Usain Bolt,

0:30:32 > 0:30:36who grew up eating Trelawney Yam cooked by his Aunt Lily.

0:30:36 > 0:30:39# Country boy... #

0:30:40 > 0:30:42Miss Lily runs a little bar

0:30:42 > 0:30:46and has offered to prepare some yams for me in her favourite way -

0:30:46 > 0:30:49roasted and mashed, with a swirl of mayonnaise.

0:30:49 > 0:30:53'But first, a quick yam spotter's guide.'

0:30:53 > 0:30:56This is the male yam.

0:30:56 > 0:30:58Let's have a look at the male yam.

0:30:58 > 0:31:02Now, how would I make a distinction between a male yam and a female?

0:31:02 > 0:31:04Is the male smaller?!

0:31:04 > 0:31:09- Not really smaller, it bears straight down.- Right.

0:31:09 > 0:31:11- So it's vertical?- Yeah.- OK.

0:31:11 > 0:31:13- That's the female. - The female yam! Big.

0:31:13 > 0:31:16Yeah, we call it pum-pum.

0:31:16 > 0:31:18Let me have a feel of that pum-pum.

0:31:18 > 0:31:19Oh! Here it is.

0:31:19 > 0:31:22- And I'll hold the male.- Yes.

0:31:22 > 0:31:25- Would I say this is dry yam? - Dry!- Very dry.- Perfectly.

0:31:25 > 0:31:28And I've got to explain that dry is what you are looking for

0:31:28 > 0:31:32when you're trying to find a really good yam, or even a pumpkin.

0:31:32 > 0:31:35If somebody says it's dry, they're not saying it's no good.

0:31:35 > 0:31:39- It's actually the best thing. So this is a nice dry yam.- It is.

0:31:39 > 0:31:41Did Usain cook out here with you?

0:31:41 > 0:31:44- Of course!- Did he?- Yes, yes!

0:31:44 > 0:31:47This is fantastic. So this is the Olympic yam!

0:31:47 > 0:31:52Maybe you eat this yam, you keep running faster!

0:31:52 > 0:31:54THEY LAUGH

0:31:54 > 0:31:55Let's start cooking...

0:31:55 > 0:31:57'The rough skin of the yam

0:31:57 > 0:31:58'is its own cooking container,

0:31:58 > 0:32:02'and it is most commonly baked on the coal pot.'

0:32:02 > 0:32:04- Keep turning them from time to time.- Yes.

0:32:04 > 0:32:09So do you think that my pace will improve?

0:32:10 > 0:32:13- Eat the yam, and try.- And try. OK.

0:32:13 > 0:32:17To go with our yam, Miss Lily rustles up brown stew fish -

0:32:17 > 0:32:22fried grey mullet braised with vegetables.

0:32:22 > 0:32:24We eat a lot of fish in Jamaica,

0:32:24 > 0:32:27and this is one of the most popular ways to serve it.

0:32:28 > 0:32:31After 45 minutes, the yams are ready,

0:32:31 > 0:32:33so all you have to do

0:32:33 > 0:32:36is peel them, mash them, and add the mayo.

0:32:36 > 0:32:40As a tasty alternative, you could use creme fraiche or yoghurt.

0:32:42 > 0:32:44This is a classic Jamaican combination,

0:32:44 > 0:32:47and thankfully, there is more than enough lunch

0:32:47 > 0:32:51for Miss Lily's brother, Gideon Bolt, the father of Usain.

0:32:52 > 0:32:55Mr Bolt, tell me, what was your initial feeling

0:32:55 > 0:33:01when you saw your son bolting to three Olympic gold medals?

0:33:01 > 0:33:03Well, of course, it was a good feeling.

0:33:03 > 0:33:07The 100m, I actually cry, because I was sitting exactly

0:33:07 > 0:33:09in this same house here.

0:33:09 > 0:33:10In the living room here.

0:33:10 > 0:33:12We were all watching it from her house.

0:33:12 > 0:33:14Miss Bolt, I'm telling you,

0:33:14 > 0:33:17this yam here is brilliant.

0:33:17 > 0:33:18I'm loving it!

0:33:18 > 0:33:20Got to start running!

0:33:20 > 0:33:22THEY LAUGH

0:33:22 > 0:33:24I'm going to have a go afterwards on this street here -

0:33:24 > 0:33:27I'm sure Usain must have run up and down this street many times.

0:33:27 > 0:33:31I'll see if my 15 minutes is improved for my 100 metres.

0:33:31 > 0:33:32THEY LAUGH

0:33:32 > 0:33:36'If Miss Lily's yam does have magical properties,

0:33:36 > 0:33:39'it certainly ought to work, after the amount I've eaten!'

0:33:42 > 0:33:45You didn't really think I was going to run, did you?

0:33:46 > 0:33:48And with the Lightning Bolt as inspiration,

0:33:48 > 0:33:52we're dashing from the letter Y to the final letter, Z.

0:33:52 > 0:33:55Another tricky one, but if you go for a different language,

0:33:55 > 0:33:57something like fish soup can suddenly become...

0:34:04 > 0:34:07'I think I know what my friend Gennaro needs.

0:34:07 > 0:34:10'I am going to make him a warming zuppa di pesce.'

0:34:11 > 0:34:15This dish here is for you and all the chaps

0:34:15 > 0:34:18that were transporting the Madonna.

0:34:20 > 0:34:22For a traditional fish soup,

0:34:22 > 0:34:25I never use less than five different types of fish.

0:34:25 > 0:34:28Here, I have prawns, monkfish,

0:34:28 > 0:34:31sea bass, and a handful of scallops.

0:34:33 > 0:34:35If you cut me the onion...

0:34:35 > 0:34:37You are fantastic, yes.

0:34:37 > 0:34:39I dedicate it to you, but you have to work.

0:34:39 > 0:34:41At first, we have to make a base,

0:34:41 > 0:34:45for which we must have the usual onion and the clove of garlic,

0:34:45 > 0:34:47crushed, of course.

0:34:48 > 0:34:50Now one whole chilli.

0:34:51 > 0:34:52Yes.

0:34:52 > 0:34:55Just cut it like this, with all the seeds,

0:34:55 > 0:34:58which is the essence of a chilli.

0:34:58 > 0:35:03Everybody takes it out, I don't know why. Put it in.

0:35:03 > 0:35:06Sometimes, they say you don't fry with extra virgin olive oil,

0:35:06 > 0:35:10but for things like this, it's fantastic.

0:35:10 > 0:35:13Then a little bit of fennel.

0:35:13 > 0:35:15They give a particular flavour.

0:35:17 > 0:35:20Then I add a generous glass of red wine,

0:35:20 > 0:35:24followed by two tins of chopped tomatoes

0:35:24 > 0:35:27and around half a litre of water.

0:35:27 > 0:35:30Now for the most important ingredient,

0:35:30 > 0:35:33we should always flavour the base of the fish soup

0:35:33 > 0:35:35with one of the rock fish.

0:35:35 > 0:35:36Look, look...

0:35:36 > 0:35:38- WAAH!- Agh...

0:35:38 > 0:35:40THEY LAUGH

0:35:40 > 0:35:44Rock Fish are bottom-feeders and that makes them very tasty.

0:35:45 > 0:35:47I have chosen scorpion fish,

0:35:47 > 0:35:51but if you are using one of these, look out for the hidden spines,

0:35:51 > 0:35:54they may cause a nasty sting.

0:35:56 > 0:35:58A little bit of parsley... Thank you.

0:36:03 > 0:36:08Now, this has to cook until the meat comes off the bone.

0:36:08 > 0:36:10So we can do something else now.

0:36:13 > 0:36:16The fish takes 15 minutes to flavour the base,

0:36:16 > 0:36:19so there's just time for a hand of cards.

0:36:19 > 0:36:24- Eucre!- Come on! You cheat, and it's unbelievable.

0:36:27 > 0:36:30- Perfection, Gennaro.- Yeah.

0:36:30 > 0:36:32The base has absorbed the flavour,

0:36:32 > 0:36:34and so the scorpion fish is cooked.

0:36:34 > 0:36:37There you are.

0:36:37 > 0:36:40So, now, can you take me all the meat off?

0:36:40 > 0:36:43- You always give me lovely job to do!- Yes.

0:36:46 > 0:36:49'Later, I'll be adding the boneless meat to the soup.'

0:36:49 > 0:36:52Let's see there... I take this.

0:36:52 > 0:36:54It's the cheek. It is very, very...

0:36:54 > 0:36:55It is the best bit.

0:36:55 > 0:36:59- I will see how it tastes. - Yes, thank you.- The best bit?

0:36:59 > 0:37:01Yes, the best bit.

0:37:01 > 0:37:03Mmm!

0:37:05 > 0:37:08Now is the time to add the other fish,

0:37:08 > 0:37:09starting with the one

0:37:09 > 0:37:11that takes the longest to cook.

0:37:13 > 0:37:15First in, chopped monkfish fillets.

0:37:18 > 0:37:20Salt and pepper.

0:37:21 > 0:37:23- Does it taste?- Mm.

0:37:25 > 0:37:28This fish here, this is sea bass.

0:37:33 > 0:37:35Then we put now, the prawns.

0:37:38 > 0:37:40Mmm... Another little salt.

0:37:43 > 0:37:45Wonderful!

0:37:45 > 0:37:48The flesh of the scorpion fish is then added,

0:37:48 > 0:37:50and last but not least,

0:37:50 > 0:37:53the scallops, as they take the shortest time to cook.

0:37:56 > 0:38:00And now for something quintessentially Italian.

0:38:04 > 0:38:05Before the soup,

0:38:05 > 0:38:08crostini, drizzled with olive oil,

0:38:08 > 0:38:10are put in the bottom of every bowl.

0:38:10 > 0:38:12The fish... Oh, yes!

0:38:12 > 0:38:15Look at this.

0:38:17 > 0:38:19Wonderful. And it's almost...

0:38:19 > 0:38:21- The smell!- It's really very good.

0:38:21 > 0:38:23The smell...!

0:38:23 > 0:38:25- Buon appetito.- Buon appetito.

0:38:25 > 0:38:28I feel like a cat.

0:38:28 > 0:38:29Greedy cat.

0:38:32 > 0:38:37You do cook this soup so fantastic!

0:38:37 > 0:38:39- And the bread underneath it. - It's lovely, isn't it?

0:38:42 > 0:38:45For Italians, soup without soggy bread

0:38:45 > 0:38:48would be like a boiled egg without soldiers.

0:38:49 > 0:38:51Thanks, chaps.

0:38:51 > 0:38:54Now, something else that looks amazing, here's Lorraine Pascale

0:38:54 > 0:38:56and her very brilliant...

0:38:58 > 0:39:00So this is my Crouching Tiger,

0:39:00 > 0:39:02Hidden Zebra cake,

0:39:02 > 0:39:06And I got the idea late one night in the kitchen when I was making a cake.

0:39:06 > 0:39:11It's a really simple way of making cake look incredible.

0:39:13 > 0:39:15When my friends first saw this cake, they thought,

0:39:15 > 0:39:16"How did you make that?"

0:39:16 > 0:39:20And when I showed them, they couldn't believe how easy and simple it was.

0:39:20 > 0:39:24So for this cake, I start with one mixture, which I split into two.

0:39:26 > 0:39:33First, 250mls of vegetable oil or sunflower oil, followed by

0:39:33 > 0:39:37250 grams of caster sugar...

0:39:37 > 0:39:39100ml of semi-skimmed milk...

0:39:41 > 0:39:43..a couple of drops of vanilla extract...

0:39:45 > 0:39:46..four medium-sized eggs...

0:39:53 > 0:39:55..and then beat it all together.

0:39:58 > 0:40:02The beauty of this cake is that you don't have to cream together

0:40:02 > 0:40:04butter and sugar and do all of that,

0:40:04 > 0:40:06it's a liquid cake mix.

0:40:06 > 0:40:10So you put everything in a bowl, and the next stage

0:40:10 > 0:40:11is to split it into two.

0:40:11 > 0:40:15OK, so I'll pour half of this mix

0:40:15 > 0:40:18into another bowl.

0:40:19 > 0:40:22You'll see a method to my madness very shortly.

0:40:22 > 0:40:24Right, so, this cake has two parts -

0:40:24 > 0:40:26a vanilla part and a chocolate part.

0:40:26 > 0:40:32So for the vanilla bit, add 175 grams of self-raising flour...

0:40:34 > 0:40:36..and a little bit of baking powder.

0:40:36 > 0:40:39About half a teaspoon.

0:40:39 > 0:40:41And then just mix it all together.

0:40:43 > 0:40:46Just make sure you get rid of all the lumps and bumps.

0:40:48 > 0:40:50There you go. So easy.

0:40:53 > 0:40:55That's the vanilla mix done.

0:40:56 > 0:40:58And for the chocolate mix,

0:40:58 > 0:41:0125 grams of cocoa powder...

0:41:02 > 0:41:05..and 125 grams of self-raising flour.

0:41:05 > 0:41:08And, of course, a bit of baking powder.

0:41:10 > 0:41:12And that gets mixed together.

0:41:12 > 0:41:16Now, I wanted to make it a little bit zingy as well,

0:41:16 > 0:41:19so to the chocolate mix, goes in the zest...

0:41:20 > 0:41:22..of half an orange.

0:41:28 > 0:41:30Then mix it together.

0:41:32 > 0:41:33Make sure you get all the flour

0:41:33 > 0:41:35from underneath. And now

0:41:35 > 0:41:37to put the cake together.

0:41:40 > 0:41:42So I've put the cake mix in piping bags,

0:41:42 > 0:41:45and I find it easiest to do this in piping bags,

0:41:45 > 0:41:49but you can put the mix in jugs as well.

0:41:49 > 0:41:55So just snip off the very end of a piping bag,

0:41:55 > 0:41:59and then just put a dollop

0:41:59 > 0:42:04in the centre of the cake tin, like that.

0:42:04 > 0:42:07Then inside the vanilla dollop,

0:42:07 > 0:42:09you put a chocolate dollop.

0:42:09 > 0:42:11Just squeeze it, like that.

0:42:13 > 0:42:16Then just keep on doing that,

0:42:16 > 0:42:19alternating between cake mixes,

0:42:19 > 0:42:23to give you this wonderful target.

0:42:25 > 0:42:28It takes a few minutes, but it's really simple.

0:42:28 > 0:42:33It doesn't matter if the cake mix splodges here, there and everywhere,

0:42:33 > 0:42:36or if the circle is not right in the middle,

0:42:36 > 0:42:39because the magic comes when the cake is baked and you cut in,

0:42:39 > 0:42:42and see these incredible vertical layers.

0:42:45 > 0:42:47As I continue to pipe the two different fillings

0:42:47 > 0:42:50into the centre of the cake tin,

0:42:50 > 0:42:52the mixture gets pushed out to the edges,

0:42:52 > 0:42:56forming the stripy pattern that makes this cake so distinctive.

0:42:59 > 0:43:01And then this little beauty

0:43:01 > 0:43:06goes into the oven for about 35 minutes at 180 degrees.

0:43:17 > 0:43:20And that is my Crouching Tiger, Hidden Zebra cake.

0:43:24 > 0:43:28So, we've reached the end of this show, and the end of the alphabet.

0:43:28 > 0:43:31Thank you so much to all our fantastic chefs,

0:43:31 > 0:43:33and I hope to see you all again soon.