Letter X, Y and Z The A to Z of TV Cooking

You're buying your ingredients and looking forward to some cooking.

But which top chef are you going to turn to for inspiration today?

We've got all your favourites here,

the nation's top TV chefs all in one place,

on The A To Z Of TV Cooking.

Today, we're looking at things linked by the letters X, Y and Z.

Here's just some of what's on the menu.

Valentine Warner gets excited about lobster.

I'll risk upsetting the purists with a dish of my own.

"What do you think you're doing?!

"That's not how you make Yorkshire puddings!"

This is how I make Yorkshire puddings.

And earn your baking stripes with Lorraine Pascale's zebra cake.

It's a really simple way of making cake look incredible.

Now we're starting with a bit of a mission. We've had to cheat a bit.

Not surprisingly,

there aren't many recipes that begin with the letter X.

Check your recipe books and you'll see what I mean.

So we've had to use some artistic licence.

So here's Raymond Blanc, with his X...

Exotic fruit ravioli.

Raymond's final dish

is an imaginative tour de force,

a stunning dessert, bursting with

the flavours of the tropics.

Exotic fruit ravioli is pasta-free

and brings vibrant mango and papaya

together with creamy panna cotta, encased in jelly,

topped with coconut sorbet.

The recipe I'm about to make is an exotic fruit ravioli.

A sort of shift of cultures.

We can enrich ourselves from it, from our multicultural background,

from all the spices we have discovered.

You will see here, you will have a very French dish at the end.

So French, you wouldn't believe it,

yet there's nothing French in it but myself!

To start, panna cotta, a gently set custard.

To pineapple puree, Raymond adds coconut cream

and 30 grams of sugar.

OK, so a quick boil.

Next, another 30 grams of sugar is whisked with six egg yolks.

Voila. That's enough.

I'm going to pour the hot pineapple and coconut milk onto the egg yolk.

If you put egg yolk in here, they will curdle.

You will have scrambled eggs. A nightmare in your hands.

Then you blame me.

Tres bien. Voila.

To cook the eggs, the creamy custard is heated to 85 degrees centigrade.

Perfect.

Then to set the mixture, Raymond uses gelatine.

You can see it. I have melted completely.

And for a taste of the tropics...

White rum and the coconut liqueur.

The cooled panna cotta mixture goes into the freezer to set.

-OK...

-450 grams total.

Why do I have two pairs of glasses?

I don't need...

I don't need two pairs of glasses.

Next, Raymond prepares the exotic fruit filling.

Passion fruit is mixed with mango puree, diced ripe papaya,

mango and pineapple.

Voila.

To give depth and brightness to the fruit,

Raymond adds herbs and spices.

If you want it a bit more peppery,

a tiny little bit of spicing of cayenne pepper will lift the dish.

Or herby, I have got a bit of Vietnamese mint here

and a bit of English mint.

Oh, yeah, the peppermint.

Oh!

So, very, very finely.

Tres bien.

Voila.

A silicone mould will give the dessert its ravioli shape.

I think it's about two tablespoons, roughly.

Adam, can you get me the panna cotta?

-Oui, Chef.

-Merci, Adam.

The frozen panna cotta will form the base of the ravioli.

It must be cut precisely.

Voila.

The disc is pressed firmly into the fruit,

so the juices rise to encase the panna cotta.

And back to the freezer to set.

Now for the jelly that will enclose the fruit ravioli.

Gelatine and sugar syrup are mixed with passion fruit juice

and mango puree.

So, again, taste.

Ooh, wow!

I'm going to put a tiny bit more sugar inside.

So, undo it, voila.

Then you've got your ravioli shape.

A great, extraordinary lollipop.

Then you dip your ravioli right up to the top.

What you're going to do now is to defrost them

in your fridge for six hours and they're ready to serve.

The dessert now defrosts.

This allows the fruit and panna cotta to soften

and become liquid again inside the jelly dome,

which still holds its shape.

And the jelly will hold beautifully the ravioli.

The ravioli will be served with a cool coconut sorbet.

Lime juice adds sharpness

to sweetened coconut milk and coconut cream.

Next, it goes into Raymond's new ice-cream maker.

So far, so good, yes.

I'm a genius!

All that you have to do, even your closed eyes, you could do it.

Voila...

No. MACHINE WHIRRS

Ah, life is so complicated.

With me, anyway. With machines, I'm not very good.

I nearly forgot, you add

a little bit of the coconut rum.

The ravioli has defrosted and is a perfect consistency.

Raymond serves it with a delicate coconut and lime leaf foam.

You've got your lovely foam here.

It's like air. Really, you are putting air on the plate.

Of course, to finish it all off, we've got our sorbet.

Dried zest of lime, which I powdered with sugar.

So it looks like ravioli.

Of course, there's no pasta.

Now, that was exotic.

Wouldn't you love to be a chef in Raymond's kitchen?

Just think of all the amazing things you'd get to taste.

Well, now, our next X is for expensive,

and it's lobster,

often the priciest choice in a restaurant.

Here's Valentine Warner,

demonstrating how to cook one yourself.

Lobsters are plentiful at this time of year,

and they can make the lightest of lunches.

My favourite is lobster with melon and curried mayonnaise,

a retro fishy take on coronation chicken.

Dispatch the lobster humanely by freezing for two hours

to ensure it's unconscious, and then place into boiling water.

Once it's bubbling again, turn off the heat

and leave to cook for 12 minutes.

While the lobster cools, make the curried mayonnaise.

Place two egg yolks in a blender along with Dijon mustard,

mild curry powder, tarragon vinegar, and blend.

Add sunflower oil and a touch of olive oil for extra flavour.

The mayonnaise should hold its own, but not be rigid.

Add salt, pepper and a squeeze of lime.

Remove the meat from the lobster and slice into chunks.

Add the curried mayo and mix.

Serve on a base of ripe cantaloupe melon and finish with chives

and a dash of olive oil.

Lobster and melon. Delicious!

Thanks, Valentine, and time to move on to the letter Y.

Here's a dish from the North, by two chefs from the North.

It's those Hairy Bikers, baking a Y,

a Yorkshire curd tart.

So, first off, we're going to

show you how to make curds.

Add the milk to the pan.

This is whole milk. It's quite important, this.

-Oh, aye, the fat stuff.

-Is there more milk there?

-Yeah, more milk.

We're going to put lemon juice into that milk.

And do you know what's going to happen? It's going to curdle.

-You see?

-Do you get it? The curds curdle.

Samuel Pepys, he used to sit in with a barrel of curds and whey.

It was an interesting snack.

We bring this milk gently -

and that's key, gently -

up to a simmer.

Take it off the heat, and then as soon as that happens,

Dave is going to put

some lemon juice in it.

Four tablespoons of lemon juice to about a litre and a half of milk.

This will give us curds. It'll also give us whey as well.

We're going to chuck the whey away. Ha-ha-ha!

You can always give it to a whey waster!

-Hey, we're having a whale of a time, aren't we?

-We are.

Right, that's the lemon juice.

Just wait for that to come to a simmer now.

# It is me in the summer bay... #

Nowt much we can do, really.

No, you're probably as bored now as we are.

-Kingy.

-What?

-Let's play the alphabet game with cheese.

-I hate the alphabet game.

-A is for...

'MASTERMIND' THEME PLAYS

First one to think of a letter with a cheese beginning with A.

-Applewood.

-Yes. But is that smoked? I'll let you have applewood.

-B, Boursin.

-C, Cheddar.

-D...

-Dolcelatte.

You can't have my go!

-I.

-Hm...

Let's forget I.

-Hold on.

-That's it, we're there.

To that, add four tablespoons of lemon juice, sans le pip.

One, two, three, four.

The milk's going!

-And stir.

-Look at that.

Look in there. It's happening.

Look at that. It's curdled.

Now, don't stir it too vigorously,

because you want those curds

to be as whole as they can.

You see how the bits are getting a bit bigger?

Pour the curds and whey into the muslin.

Just let that go through.

And leave it to cool for about an hour.

T.

Triangle cheese.

W... Wensleydale.

-Z.

-Zo...

-I don't think there's a cheese

-beginning with Z.

-Oh, there's got to be, somewhere in the world.

We could do accompaniments to cheese. Apple.

'Oh, that's quite enough!

'Just like the Scottish Crowdie,

'the curds are bagged up and left to drain.'

I wonder...

-That's it. If you get a piece of string, Kingy...

-Right.

Take that to the fridge

and you tie that to one of the shelves, suspended over a bowl,

and leave it overnight.

And honestly, the next day,

-you have a bowl full of whey and you will have a bowl of curds.

-Wahey!

-I did one yesterday.

-Did you?

-Yeah.

We'll start making tarts. Me on pastry, as usual.

And I'll be on the filling. Woo!

Begging bowl.

Let's give this a bit of a whizz.

Food processor, flour goes in.

Plain, because it's pastry,

we don't want a rise on.

'For the pastry, we're using 175 grams of plain flour.'

All I've got in here is butter, caster sugar.

We're going to cream it together

and then we're going to start

to build our little bits up.

'Bring the ingredients together using an electric whisk.'

I'm going to cube the butter into the processor,

then give it a whizz until breadcrumbs are formed.

Also, because it's a sweet pastry,

we're going to put in two teaspoons of sugar.

One.

Two.

Give this a whizz.

I add an egg, bit by bit,

and a bowl of pastry will miraculously appear!

Look at that, how clean that processor is.

All that's left there is a ball of pastry.

This pastry, I'll put in the fridge to rest for half an hour.

Then I can roll out and make the bed for the tart.

Now, while Dave's doing that, all I'm going to do is just

very gradually add an egg,

but do it gradually, yeah?

And give it a good whisk after each addition.

To that, I'm going to add half a teaspoon of nutmeg.

Nutmeg's interesting. It'll last for up to ten years,

as long as you don't start grating it.

-Nutmeg need never become a cupboard monster.

-No, it's true.

Pastry that has been rested.

Roll out.

To the beaten egg mixture, add the zest of half a lemon.

OK, give that a stir through.

'Then add a heaped tablespoon of fried mixed fruit,

'and stir that in, too.'

Then we're going to mix in our curd.

Look at that, beautiful.

You know, how many recipes can you say that you've made your own cheese

when you're doing cheese cookery?

There is a certain wonderful self-satisfaction to this,

actually, making your own cheese. It's lovely.

It's a bit 'La Boheme', isn't it?

Now, I'm going to line this plate

with my sweet shortcrust butter pastry.

It's perfectly easy to handle.

Put it onto a tin plate.

You can do it with a china plate or a pot plate.

I've found with this tin plate, though,

nice thing is, you don't have to grease it and it doesn't get stuck.

Lift it up in that flamboyant fashion

beloved by grandmothers everywhere.

Trim the edge off.

-Right, mate.

-I'm nearly ready, too.

That looks a bit plain, so I'm just going to do a nice...

pinch and tuck on the edge, like this.

Almost mechanical-looking finish to the side of your pies.

It's using your body as a template. Now, look at that.

That's pastry craft for you.

Fantastic, mate, fantastic.

Top the curds in, son.

There we are.

Ooh! What a cheesy mess that looks.

-Doesn't it? Great.

-Don't need to mess with it too much.

It'll just find its own level.

Put the curds in the centre of the pastry case.

There we are,

-one curd tart.

-Pop that in the oven,

preheated at 160 degrees Celsius,

for 35 minutes. Then leave it for 30 minutes to cool before serving.

The curds will rise up and the pastry should be golden.

MUSIC: "Cheesecake" by Louis Armstrong

# Munching on a cheesecake

-# Munching on a cheesecake...

-Cheesecake! #

Eh up, lad, that'll be t'Yorkshire curd tart

ready for getting out t'oven!

-Eeh, mother!

-Look at that.

-Eeh, by gum, look at him, eh?

-Look at it.

Ooh, eeh!

-That's rather beautiful, isn't it?

-Isn't it?

We could put it outside, like they used to in the old days.

-Should we?

-Yeah, go on.

-Open the door, mate.

How about diseases and complications?

I'll start. Arthritis.

B... Bubonic plague.

-Cholera.

-Diphtheria.

Impetigo!

J... Jaundice.

Let's go and get the curd tart in, shall we?

It's a nice cutter.

The thing about Yorkshire curd tart is,

you get a nice slice out of it.

No messing about, you know, leaving half of it behind. Look at that.

It's a tidy tart.

Oh, it is.

-This is it. This is the British cheesecake, this.

-Eeh!

-It'll never catch on.

-No.

-Nice pastry.

-Lovely.

-Nice texture, actually.

-Mmm.

Fruit's plumped up.

It's quite grown-up, isn't it? It's quite an old-fashioned flavour.

Yes, that's it. Nutmeg, you know, lemon zest.

Cheesecake, but real cheesecake.

That is best of British.

There it is, the Yorkshire curd tart,

a very proper cheesecake.

It may look fiddly to make, but it's definitely worth it.

We've got another Yorkshire-based letter coming now

that will be familiar to you.

It's Yorkshire pudding, what else?

And here's yours truly - yep, that's me -

with my take on it, and a great bit of beef, too.

This is going to be my slow-roast river beef

with mustard crust and Yorkshire puddings.

This is a really expensive piece of meat,

but that piece of meat will feed a whole family at Christmas,

and that actually means

that it's quite good value.

Keep the fat.

I'll say it again, it's essential for moisture during cooking,

and you can always cut off the excess later.

Score into the fat, then rub some vegetable oil all over it

and then massage in some salt.

On top of that, to protect it even more

and to make it more value for money,

I'm going to put a mustard crust.

The thing is, I like stuffing.

I like stuffing on chickens,

I like stuffing in pork.

Very few people make stuffing with beef,

because here, in this country, you guys do Yorkshire puddings,

whereas a kid, for me, growing up in Australia,

we didn't do Yorkshire puddings.

My grandmother used to do lots and lots of stuffing.

I think it was because everything was quite expensive

and she wanted to stretch,

she wanted to get really good value for money.

She wanted to feed a family.

So therefore, you use things like stuffing, rather than anything else.

And it wasn't until I got here, 20-odd years ago,

that I learnt how to make a Yorkshire pudding.

But...they're pretty good.

Even as an Aussie.

The mustard crust is easy to make - just combine breadcrumbs,

wholegrain mustard,

a couple of eggs,

fried chopped onions, water and pepper.

A really good amount of pepper.

Because it's a decent piece of beef, it deserves a good bit of seasoning.

Because this is a slow roast,

put some carrots in the pan in a sort of trivet

so the air can circulate around the beef.

And just plaster all that

wonderful crust on top.

Add water to the pan to stop it burning,

and butter the foil to stop it sticking.

Put in a preheated oven at 220 degrees,

but immediately drop it to 200 and leave for two hours.

Then whip off the foil for the last hour.

Oh, yeah!

That is stunning.

And the crust has gone all crispy on top,

the fat's starting to melt away inside here,

the eye of the meat is lovely and brown,

the bones are starting to come away.

Look, you can almost just pull them out.

Just delicious!

But inside, right in the middle,

that beef is going to be beautifully rare, as well.

So all the good bits.

But whatever you do, don't start to carve it now.

It needs to relax. It needs to sit.

This is where we all go wrong.

Give it a rest, Britain!

Use the time to get your Yorkshire puddings cooked...my way.

Pour your milk into a bowl and add eight eggs and a pinch of salt.

And there'll be people now screaming, saying,

"What do you think you're doing?!

That's not how you make Yorkshire puddings!"

This is how I make Yorkshire puddings.

A lot of people put the flour in first,

put a well in the middle,

put their eggs in, and then they add their milk afterwards.

I don't believe that works as well,

because I think sometimes, the amount of delay you have

with the eggs and flour means the flour gets lumpy.

So this way, I mix my eggs and my milk and my salt together...

Then add your flour and whisk.

Whisk until your biceps look like Popeye's.

It's probably the consistency of

double cream before you start to whisk it.

Gets rid of my bingo wings.

Instead of preheating your tin in the oven,

just pop it onto the heat

and put lard into each pudding mould.

Not vegetable oil, because vegetable oil burns.

Then wait until the fat is so hot, it shimmers.

Sizzling.

Just to the top.

And then...

straight in the oven.

Get it in the oven as fast as you possibly can.

When it's all ready, take out your roast potatoes

and my delicious Yorkshire puddings,

carve your rested beef and serve it up with pride.

We call that the carver's rights. The carver of the beef

gets to have the first taste of it.

That's slow roast rib of beef, mustard crust

and Yorkshire puddings.

The Australian way.

I think that was excellent. Utterly brilliant.

Now, our next Y is an ingredient that has got to be

one of the most versatile out there.

So good in so many different ways.

This Y is for yoghurt,

and here's a fantastic dish from Nigel Slater.

Fiery grilled chilli prawns with yoghurt and mint.

A few chillies, a thumb-sized lump

of ginger, and garlic

form the basis of this marinade.

What I'm making is,

I suppose, a spice paste.

And it's the sort of paste that

you can use with chicken or fish.

You could use it with anything that you're going to pop on the grill.

But it is quite hot.

Add some warmer spices - they're more about flavour than heat -

like black peppercorns,

cumin seed,

coriander seeds,

and for colour, some bright yellow turmeric.

Then that lot just goes straight into the food processor.

Fresh coriander and mint add an aromatic flavour.

At this point, I've got masses of heat.

Almost too much.

I want to calm it down a little bit,

and I'm going to use coconut.

I'm going to use creamed coconut,

which comes in all sorts of forms.

Sometimes, it comes like a bar of soap

and you simply grate it into your paste.

Other times, it comes like

a thick, soft cream, like this.

This is still quite a firm paste,

and I want it to be a little bit softer.

I'm going to water it down, just so that it will coat the prawns

or the chicken or whatever I'm going to use it with.

If it suits you, make this the evening before,

pop the prawns in, or whatever you want to cook in,

and leave it overnight.

This classic combination will set your palate on fire.

But whilst the griddle heats up,

I'm going to make a dressing that will instantly cool your mouth.

Use plenty of mint, and I'm adding coriander.

You don't have to use coriander,

you could use cucumber.

All you want is an ingredient

that will have the opposite effect of the chillies and the ginger.

Sour flavours go well with spice,

so I'm adding the zest of a lime.

Lemon would also be fine.

Occasionally, when I'm making a curry, for instance,

things come out a little bit too hot.

You know those ones that actually make you break out into a sweat?

And sometimes, you just have to cool things down a bit.

You know, the first mouthful is great and then you think, this is too much.

That's when I reach for the yoghurt -

plain, natural yoghurt - that will cool things, as will coconut milk.

Things that calm supper down when you've got a bit overexcited.

For this, I'm using a good glug of plain yoghurt.

This is the point to open the windows,

switch on the extractor, turn on the fan -

you're going to make lots of smoke.

There is no reason why you can't do these under an overhead grill,

but the great thing about using a ridged griddle pan

is that the food actually touches the heat itself.

So all the edges get toasty.

It's when you get lots of crusty little bits,

that's when it makes food interesting.

Prawns cook very quickly.

As soon as they become opaque, then you know they're ready.

On a really hot grill, it's literally a couple of minutes.

Lots of spice, lots of opposing flavours.

And, yes, it is hot,

it will make your lips tingle,

but then you've got this wonderful cooling...

mint-flecked yoghurt.

It's kind of whip and kiss.

We're taking a trip to Jamaica now,

where local boy Levi Roots has been out celebrating his favourite Y.

All the Caribbean islands have their own culture and cuisine,

but they all share a sense that eating is a social event,

and sometimes, it can be a very big social event.

This is the Trelawney Yam Festival,

a fantastic celebration of anything connected with

the King of Caribbean carbohydrates.

# Yam shines brighter than the morning sun... #

There's all the usual fun of the fair - best-dressed donkey,

dancing girls,

dancing boys.

But today, the yam is the star!

Yams come in all different shapes and sizes -

this is yellow yam.

But there are 18 different varieties of yams grown in Jamaica.

Like sweet potatoes, they're becoming more generally available

in British supermarkets.

But we've got some catching up to do.

Yams are eaten in much the same way as we use baked potatoes in the UK.

But they have a nutty flavour of their own,

and this festival demonstrates their versatility.

You'd be amazed at what you can make with a yam.

Yam punch. I'm dying to try some of this yam punch.

-You made this?

-Yes.

-What is in it?

-Yam.

-Yes.

-Molasses. Milk.

-Yeah.

Nutmeg. Plus, other spices.

Is this here recipe, like, secret recipe?

-Oh, yes.

-SHE LAUGHS

Lord o' mercy!

Yams are full of vitamins and fibre

and any Jamaican will tell you how good they are for you.

But some people believe they have almost magical properties

when it comes to strength and stamina.

I'm not sure it's working for me!

That was hard!

I am going to have lunch with someone

who thinks yams are worth their weight in gold.

This is the Cockpit Country,

childhood home of the fastest man on the planet -

Jamaica's triple Olympic gold winner Usain Bolt,

who grew up eating Trelawney Yam cooked by his Aunt Lily.

# Country boy... #

Miss Lily runs a little bar

and has offered to prepare some yams for me in her favourite way -

roasted and mashed, with a swirl of mayonnaise.

'But first, a quick yam spotter's guide.'

This is the male yam.

Let's have a look at the male yam.

Now, how would I make a distinction between a male yam and a female?

Is the male smaller?!

-Not really smaller, it bears straight down.

-Right.

-So it's vertical?

-Yeah.

-OK.

-That's the female.

-The female yam! Big.

Yeah, we call it pum-pum.

Let me have a feel of that pum-pum.

Oh! Here it is.

-And I'll hold the male.

-Yes.

-Would I say this is dry yam?

-Dry!

-Very dry.

-Perfectly.

And I've got to explain that dry is what you are looking for

when you're trying to find a really good yam, or even a pumpkin.

If somebody says it's dry, they're not saying it's no good.

-It's actually the best thing. So this is a nice dry yam.

-It is.

Did Usain cook out here with you?

-Of course!

-Did he?

-Yes, yes!

This is fantastic. So this is the Olympic yam!

Maybe you eat this yam, you keep running faster!

THEY LAUGH

Let's start cooking...

'The rough skin of the yam

'is its own cooking container,

'and it is most commonly baked on the coal pot.'

-Keep turning them from time to time.

-Yes.

So do you think that my pace will improve?

-Eat the yam, and try.

-And try. OK.

To go with our yam, Miss Lily rustles up brown stew fish -

fried grey mullet braised with vegetables.

We eat a lot of fish in Jamaica,

and this is one of the most popular ways to serve it.

After 45 minutes, the yams are ready,

so all you have to do

is peel them, mash them, and add the mayo.

As a tasty alternative, you could use creme fraiche or yoghurt.

This is a classic Jamaican combination,

and thankfully, there is more than enough lunch

for Miss Lily's brother, Gideon Bolt, the father of Usain.

Mr Bolt, tell me, what was your initial feeling

when you saw your son bolting to three Olympic gold medals?

Well, of course, it was a good feeling.

The 100m, I actually cry, because I was sitting exactly

in this same house here.

In the living room here.

We were all watching it from her house.

Miss Bolt, I'm telling you,

this yam here is brilliant.

I'm loving it!

Got to start running!

THEY LAUGH

I'm going to have a go afterwards on this street here -

I'm sure Usain must have run up and down this street many times.

I'll see if my 15 minutes is improved for my 100 metres.

THEY LAUGH

'If Miss Lily's yam does have magical properties,

'it certainly ought to work, after the amount I've eaten!'

You didn't really think I was going to run, did you?

And with the Lightning Bolt as inspiration,

we're dashing from the letter Y to the final letter, Z.

Another tricky one, but if you go for a different language,

something like fish soup can suddenly become...

'I think I know what my friend Gennaro needs.

'I am going to make him a warming zuppa di pesce.'

This dish here is for you and all the chaps

that were transporting the Madonna.

For a traditional fish soup,

I never use less than five different types of fish.

Here, I have prawns, monkfish,

sea bass, and a handful of scallops.

If you cut me the onion...

You are fantastic, yes.

I dedicate it to you, but you have to work.

At first, we have to make a base,

for which we must have the usual onion and the clove of garlic,

crushed, of course.

Now one whole chilli.

Yes.

Just cut it like this, with all the seeds,

which is the essence of a chilli.

Everybody takes it out, I don't know why. Put it in.

Sometimes, they say you don't fry with extra virgin olive oil,

but for things like this, it's fantastic.

Then a little bit of fennel.

They give a particular flavour.

Then I add a generous glass of red wine,

followed by two tins of chopped tomatoes

and around half a litre of water.

Now for the most important ingredient,

we should always flavour the base of the fish soup

with one of the rock fish.

Look, look...

-WAAH!

-Agh...

THEY LAUGH

Rock Fish are bottom-feeders and that makes them very tasty.

I have chosen scorpion fish,

but if you are using one of these, look out for the hidden spines,

they may cause a nasty sting.

A little bit of parsley... Thank you.

Now, this has to cook until the meat comes off the bone.

So we can do something else now.

The fish takes 15 minutes to flavour the base,

so there's just time for a hand of cards.

-Eucre!

-Come on! You cheat, and it's unbelievable.

-Perfection, Gennaro.

-Yeah.

The base has absorbed the flavour,

and so the scorpion fish is cooked.

There you are.

So, now, can you take me all the meat off?

-You always give me lovely job to do!

-Yes.

'Later, I'll be adding the boneless meat to the soup.'

Let's see there... I take this.

It's the cheek. It is very, very...

It is the best bit.

-I will see how it tastes.

-Yes, thank you.

-The best bit?

Yes, the best bit.

Mmm!

Now is the time to add the other fish,

starting with the one

that takes the longest to cook.

First in, chopped monkfish fillets.

Salt and pepper.

-Does it taste?

-Mm.

This fish here, this is sea bass.

Then we put now, the prawns.

Mmm... Another little salt.

Wonderful!

The flesh of the scorpion fish is then added,

and last but not least,

the scallops, as they take the shortest time to cook.

And now for something quintessentially Italian.

Before the soup,

crostini, drizzled with olive oil,

are put in the bottom of every bowl.

The fish... Oh, yes!

Look at this.

Wonderful. And it's almost...

-The smell!

-It's really very good.

The smell...!

-Buon appetito.

-Buon appetito.

I feel like a cat.

Greedy cat.

You do cook this soup so fantastic!

-And the bread underneath it.

-It's lovely, isn't it?

For Italians, soup without soggy bread

would be like a boiled egg without soldiers.

Thanks, chaps.

Now, something else that looks amazing, here's Lorraine Pascale

and her very brilliant...

So this is my Crouching Tiger,

Hidden Zebra cake,

And I got the idea late one night in the kitchen when I was making a cake.

It's a really simple way of making cake look incredible.

When my friends first saw this cake, they thought,

"How did you make that?"

And when I showed them, they couldn't believe how easy and simple it was.

So for this cake, I start with one mixture, which I split into two.

First, 250mls of vegetable oil or sunflower oil, followed by

250 grams of caster sugar...

100ml of semi-skimmed milk...

..a couple of drops of vanilla extract...

..four medium-sized eggs...

..and then beat it all together.

The beauty of this cake is that you don't have to cream together

butter and sugar and do all of that,

it's a liquid cake mix.

So you put everything in a bowl, and the next stage

is to split it into two.

OK, so I'll pour half of this mix

into another bowl.

You'll see a method to my madness very shortly.

Right, so, this cake has two parts -

a vanilla part and a chocolate part.

So for the vanilla bit, add 175 grams of self-raising flour...

..and a little bit of baking powder.

About half a teaspoon.

And then just mix it all together.

Just make sure you get rid of all the lumps and bumps.

There you go. So easy.

That's the vanilla mix done.

And for the chocolate mix,

25 grams of cocoa powder...

..and 125 grams of self-raising flour.

And, of course, a bit of baking powder.

And that gets mixed together.

Now, I wanted to make it a little bit zingy as well,

so to the chocolate mix, goes in the zest...

..of half an orange.

Then mix it together.

Make sure you get all the flour

from underneath. And now

to put the cake together.

So I've put the cake mix in piping bags,

and I find it easiest to do this in piping bags,

but you can put the mix in jugs as well.

So just snip off the very end of a piping bag,

and then just put a dollop

in the centre of the cake tin, like that.

Then inside the vanilla dollop,

you put a chocolate dollop.

Just squeeze it, like that.

Then just keep on doing that,

alternating between cake mixes,

to give you this wonderful target.

It takes a few minutes, but it's really simple.

It doesn't matter if the cake mix splodges here, there and everywhere,

or if the circle is not right in the middle,

because the magic comes when the cake is baked and you cut in,

and see these incredible vertical layers.

As I continue to pipe the two different fillings

into the centre of the cake tin,

the mixture gets pushed out to the edges,

forming the stripy pattern that makes this cake so distinctive.

And then this little beauty

goes into the oven for about 35 minutes at 180 degrees.

And that is my Crouching Tiger, Hidden Zebra cake.

So, we've reached the end of this show, and the end of the alphabet.

Thank you so much to all our fantastic chefs,

and I hope to see you all again soon.