0:00:20 > 0:00:23Today sees our chefs showing off recipes with
0:00:23 > 0:00:26a combination of ingredients that seem a little unlikely.
0:00:26 > 0:00:30You'll soon be convinced that they make absolutely perfect sense.
0:00:30 > 0:00:32Well, in most cases anyway.
0:00:32 > 0:00:37Michel Roux Jr combines beef, pears, garlic and chocolate. Wow!
0:00:37 > 0:00:43The pear is there for the texture and its lovely sharpness.
0:00:43 > 0:00:47Nigel Slater has an interesting take on apple and cheese.
0:00:47 > 0:00:48We'll see a blackcurrant
0:00:48 > 0:00:51and liquorice creation from the Bake Off tent.
0:00:51 > 0:00:54This basically comes from flavours of my youth,
0:00:54 > 0:00:56things that I loved when I was a kid.
0:00:56 > 0:01:00Rachel Khoo is cooking up figs and chicken livers.
0:01:00 > 0:01:03And there's a real curiosity you might not
0:01:03 > 0:01:06go for from the Two Greedy Italians.
0:01:06 > 0:01:07You want to taste it?
0:01:07 > 0:01:09No.
0:01:09 > 0:01:12But first, let's get started with Lorraine Pascale,
0:01:12 > 0:01:16who has got a quick guide to some of her favourite unusual combos.
0:01:18 > 0:01:22Sometimes, I come across unusual flavour combinations that
0:01:22 > 0:01:24really work.
0:01:24 > 0:01:27Here's some ideas that I reckon
0:01:27 > 0:01:29will definitely stand the test of time.
0:01:29 > 0:01:32Onions, balsamic and sugar.
0:01:32 > 0:01:35Put everything in a pan, sweat it down for about 20 minutes
0:01:35 > 0:01:38and you'll have the tastiest onions ever.
0:01:38 > 0:01:40Great with burgers.
0:01:40 > 0:01:42Mashed potatoes and nutmeg.
0:01:42 > 0:01:45Mix the mashed potatoes with loads of butter, salt and pepper,
0:01:45 > 0:01:48and then grate over some fresh nutmeg.
0:01:48 > 0:01:50Absolutely beautiful.
0:01:50 > 0:01:52Avocado, bacon and blue cheese.
0:01:52 > 0:01:54Now, I'm not going to pretend this is the healthiest
0:01:54 > 0:01:58thing in the world, but my goodness, it tastes good!
0:01:58 > 0:01:59Basil, lemon and vanilla.
0:01:59 > 0:02:02Take some lemon zest, vanilla, and mix it with some Greek yoghurt.
0:02:02 > 0:02:05Then pop it in the freezer until it's almost firm.
0:02:05 > 0:02:09Bring it out, rip up some fresh basil and pour over some limoncello.
0:02:09 > 0:02:11Delicious.
0:02:14 > 0:02:18These fresh and easy combinations bring together some of my very
0:02:18 > 0:02:19favourite flavours.
0:02:19 > 0:02:21Classic.
0:02:22 > 0:02:25Some great suggestions there.
0:02:25 > 0:02:29Next, we've got a really interesting dish from Michel Roux Jr.
0:02:29 > 0:02:32He loves pears and here, he's combining them with beef,
0:02:32 > 0:02:35garlic and chocolate for something really unusual.
0:02:37 > 0:02:42What I love about pears is that they're brilliant in savoury dishes.
0:02:42 > 0:02:45Now, I'm going to cook a really unusual combination -
0:02:45 > 0:02:49braised beef cheeks with pears and bitter chocolate sauce.
0:02:52 > 0:02:54Beef cheeks are a really unusual cut,
0:02:54 > 0:02:56but they're coming in to fashion now.
0:02:56 > 0:02:58They are a muscle that works a lot,
0:02:58 > 0:03:00so it's a really tough piece of meat.
0:03:00 > 0:03:03You can't just sear it and eat it like that.
0:03:03 > 0:03:06It needs long, slow cooking
0:03:06 > 0:03:09to tenderise it.
0:03:09 > 0:03:12Start off with a good heavy pan and get that hot,
0:03:12 > 0:03:14with a generous glug of oil.
0:03:14 > 0:03:15Then, season the meat.
0:03:17 > 0:03:19Once the oil is piping hot, sear the beef.
0:03:19 > 0:03:22Now, it's very important to get that caramelisation
0:03:22 > 0:03:25because that is where the flavours are.
0:03:29 > 0:03:33Once the beef is beginning to brown, take it off the heat and set aside.
0:03:35 > 0:03:38Chop up the onions and garlic and gently fry them.
0:03:41 > 0:03:43For extra flavour, add orange zest.
0:03:45 > 0:03:49Now the onions are nice and soft and brown, we put the meat back in.
0:03:54 > 0:03:57You can put all that juice in there as well.
0:03:57 > 0:03:59That's delicious.
0:03:59 > 0:04:01Add a very generous glass of port.
0:04:01 > 0:04:04This will give a sweet edge to the dish,
0:04:04 > 0:04:06followed by the juice from the orange.
0:04:06 > 0:04:09This may sound a very weird combination.
0:04:09 > 0:04:12You've got orange, onions, garlic, port, beef,
0:04:12 > 0:04:19chocolate and pears, but believe you me, it is absolutely heavenly.
0:04:19 > 0:04:22Once the port has evaporated, add beef stock.
0:04:22 > 0:04:26Then cover and put in the oven for some long, slow cooking.
0:04:26 > 0:04:30About three hours at 140 to 160 degrees.
0:04:32 > 0:04:35Right. Now to prepare the pears.
0:04:35 > 0:04:39This is a comice pear, which I'm chopping into cubes.
0:04:44 > 0:04:46Heat some butter in a pan.
0:04:46 > 0:04:51Pears... They only last for about a day when they're at their optimum,
0:04:51 > 0:04:55so maybe we should be thinking about cooking pears more often.
0:04:55 > 0:04:58Squeeze on some lemon juice and cook until they're softened.
0:04:58 > 0:05:02That's the pears done. Now I have to wait until the beef is cooked.
0:05:14 > 0:05:17It's smelling beautiful already.
0:05:17 > 0:05:23All the onions have melted down, the garlic has completely gone,
0:05:23 > 0:05:27the sauce has reduced down and has intensified with flavour.
0:05:27 > 0:05:33And the beef has reduced down to almost bite size morsels.
0:05:33 > 0:05:35Remove the beef from the pot, but keep it warm.
0:05:35 > 0:05:38I'm going to put a little bit of foil on there,
0:05:38 > 0:05:39so as it doesn't dry out.
0:05:41 > 0:05:43And pop it back into the oven.
0:05:45 > 0:05:48And switch it off.
0:05:48 > 0:05:51The final element to this recipe is the sauce.
0:05:51 > 0:05:55Add the leftover pear trimmings to your pan and bring to the boil.
0:05:55 > 0:06:00You could actually serve this as it is, with the onions
0:06:00 > 0:06:05and these bits of pear, but I think the sauce will look far nicer
0:06:05 > 0:06:09if it's finished off like you would in a restaurant
0:06:09 > 0:06:12and that's to say, passed through a fine sieve.
0:06:15 > 0:06:19So now we have a lovely rich braising sauce that's reduced
0:06:19 > 0:06:21and intensified in flavour.
0:06:21 > 0:06:25All we need to do now is add the chocolate.
0:06:25 > 0:06:29Which will add a subtle rich flavour to the dish.
0:06:29 > 0:06:32I'm tempted to eat this, but no. Not too much.
0:06:32 > 0:06:34It's not a chocolate sauce, but nonetheless,
0:06:34 > 0:06:37you want to be able to taste that lovely chocolate.
0:06:37 > 0:06:41Followed by a knob of butter and stir in on a low heat.
0:06:41 > 0:06:43And it's done.
0:06:45 > 0:06:48So let's put this dish together.
0:06:48 > 0:06:50I'm serving with a puree of white beans,
0:06:50 > 0:06:55which I've blitzed with butter, rosemary and a bay leaf,
0:06:55 > 0:06:59glazed onions and soft buttered pears.
0:07:01 > 0:07:04And there we have it, braised beef cheeks with pear
0:07:04 > 0:07:06and bitter chocolate sauce.
0:07:08 > 0:07:10Mm! This looks absolutely divine.
0:07:19 > 0:07:21Mm!
0:07:21 > 0:07:25The beef just melts in the mouth. It's sweet and succulent.
0:07:25 > 0:07:28That chocolate sauce gives a slight bitter edge to it,
0:07:28 > 0:07:31but we've got the fruitiness from the orange and the port
0:07:31 > 0:07:34and of course, the pear is there for the texture.
0:07:34 > 0:07:37And its lovely sharpness.
0:07:37 > 0:07:40It really is a marriage made in heaven.
0:07:40 > 0:07:42I urge you to try this.
0:07:43 > 0:07:45Wonderful!
0:07:47 > 0:07:49Thank you, Michel.
0:07:49 > 0:07:52Now, here's a combination that's perhaps a bit more familiar -
0:07:52 > 0:07:54cheese and apple.
0:07:54 > 0:07:57But what's unusual with this next recipe is how Nigel Slater's
0:07:57 > 0:07:59bringing them together.
0:07:59 > 0:08:01Old favourites being used in a new way.
0:08:01 > 0:08:05I'm not the sort of cook who travels the world, trying to find
0:08:05 > 0:08:07weird things to eat.
0:08:07 > 0:08:09But I do like to ring the changes
0:08:09 > 0:08:13and much more fun to my mind is to take something I know very well,
0:08:13 > 0:08:18something familiar, and give it a new lease of life,
0:08:18 > 0:08:19give it a surprise.
0:08:21 > 0:08:25So I'm taking an unusual approach to one of my favourites -
0:08:25 > 0:08:27apple crumble.
0:08:27 > 0:08:30I want to play with the flavours and make a savoury version.
0:08:30 > 0:08:32Something to try with a Sunday roast,
0:08:32 > 0:08:34or even alongside some sausages.
0:08:36 > 0:08:39Half a dozen apples should be enough.
0:08:39 > 0:08:43There's two ways to approach the filling for a crumble.
0:08:43 > 0:08:45You either cook the fruit from raw,
0:08:45 > 0:08:49with the crumble topping on it, or you just give the fruit a few
0:08:49 > 0:08:52minutes in a pan with a little bit of butter to start with.
0:08:57 > 0:08:59So often,
0:08:59 > 0:09:02cooking is about getting something on the table at the end of the day.
0:09:02 > 0:09:04It's about feeding the hungry horde,
0:09:04 > 0:09:08but I think it also can be about having a little bit of fun.
0:09:08 > 0:09:14A rainy afternoon, a few ingredients and just playing a bit.
0:09:18 > 0:09:21These apples just need a few minutes to stew.
0:09:21 > 0:09:24Plenty of time to make my crumble topping.
0:09:24 > 0:09:27It starts in the usual way, with butter and flour.
0:09:29 > 0:09:32Now, I'm just going to rub the butter into the flour, which you can
0:09:32 > 0:09:35do in a food processor and it takes seconds,
0:09:35 > 0:09:39but I like the feel of food in my hands, particularly baking.
0:09:39 > 0:09:44I just end up with a good rich basic crumble.
0:09:46 > 0:09:50Check the apples, see how they're coming along.
0:09:50 > 0:09:54Now, they're looking good. They're looking nice and soft.
0:09:54 > 0:09:58I'm going to put in a little bit of Madeira. You could use Marsala.
0:10:01 > 0:10:05Just something to give it a grown up flavour.
0:10:05 > 0:10:06So far, so traditional.
0:10:06 > 0:10:09But I want my crumble to be a bit different.
0:10:09 > 0:10:12Time for the savoury twist.
0:10:12 > 0:10:16Apples and cheese are one of life's perfect marriages.
0:10:16 > 0:10:21So, I'm going to grate into that a little bit of Parmesan cheese.
0:10:23 > 0:10:26A good strong Parmesan will add real flavour to this.
0:10:28 > 0:10:31You probably need three or four tablespoons.
0:10:34 > 0:10:38Breadcrumbs will add to the savoury edge and crisp up beautifully.
0:10:40 > 0:10:43I'm just thinking of something that will work with the apples.
0:10:43 > 0:10:48Maybe a little bit of thyme. I've actually got some lemon thyme.
0:10:48 > 0:10:51It just adds that little bit of freshness.
0:10:52 > 0:10:57Lemon thyme works well in stuffing and will add a delicate freshness.
0:10:59 > 0:11:03So, the apple's really quite soft and it's soaked up a little
0:11:03 > 0:11:07bit of that alcohol and then it gets its crumble topping.
0:11:10 > 0:11:13A final shower of Parmesan and into the oven it goes.
0:11:15 > 0:11:17I'm grateful for the rain today.
0:11:17 > 0:11:21It's a wonderful excuse to stay inside, pour myself a drink
0:11:21 > 0:11:24and just enjoy the scent of baking.
0:11:24 > 0:11:27It's deeply savoury from the cheese and thyme,
0:11:27 > 0:11:31but there's definitely the sweetness of apple in there too.
0:11:34 > 0:11:36It looks like a crumble.
0:11:41 > 0:11:44Something very familiar and friendly about that.
0:11:44 > 0:11:46I'm expecting pudding,
0:11:46 > 0:11:49but I'm actually getting something that reminds me of an old
0:11:49 > 0:11:52fashioned ploughman's lunch, with a big lump of cheese and an apple.
0:11:52 > 0:11:54It would be a
0:11:54 > 0:11:57really nice thing to have on the side with cold roast meat.
0:11:57 > 0:12:00Quite unusual, but it's a success.
0:12:04 > 0:12:07The cheese has made a classic apple crumble into something intriguing,
0:12:07 > 0:12:09for very little effort.
0:12:09 > 0:12:12I'd happily eat this for supper any day of the week and
0:12:12 > 0:12:15especially with sausages.
0:12:18 > 0:12:21Thanks, Nigel.
0:12:21 > 0:12:24Well, that felt halfway between a pudding and a main to me.
0:12:24 > 0:12:27So, now, let's go for something that's definitely savoury.
0:12:27 > 0:12:31This is Rachel Khoo, with a salad of figs and chicken livers.
0:12:35 > 0:12:38'In my little restaurant, I always liked to make simple food
0:12:38 > 0:12:41'which showed off the best ingredients.'
0:12:41 > 0:12:46Warm salads are popular in Paris and make an elegant starter.
0:12:46 > 0:12:49When figs are in season, I go to my local marche,
0:12:49 > 0:12:53my little fresh produce market, pick up a bag and usually
0:12:53 > 0:12:57they don't make it home, cos I eat them all on the way home.
0:12:57 > 0:13:00But if there's some left over, I love to make this salad.
0:13:05 > 0:13:10So, what do I need? I need a red onion. I'm going to cut it in half.
0:13:10 > 0:13:13Oh, little trick, when you want to scrape the board,
0:13:13 > 0:13:16always turn it round, so you're using the back, like this.
0:13:16 > 0:13:18Never scrape the board, like this.
0:13:18 > 0:13:21That always... When I hear somebody doing that, I'm like...
0:13:21 > 0:13:22SHE INHALES
0:13:22 > 0:13:25The poor knife! You know, cos you blunt the blade
0:13:25 > 0:13:27if you do it that way.
0:13:27 > 0:13:29So, I'm going to chop this finely.
0:13:29 > 0:13:35I'm not the fastest chopper, but I get there in the end.
0:13:35 > 0:13:39Throw that all in there with a bit of butter.
0:13:40 > 0:13:42On the hob.
0:13:42 > 0:13:45We're actually going to caramelise the onions.
0:13:45 > 0:13:47Oh!
0:13:47 > 0:13:49- SHE BLOWS - I'm on fire.
0:13:50 > 0:13:52OK.
0:13:54 > 0:13:58So, butter's starting to melt. Then I've got a fig.
0:13:58 > 0:14:04I'm going to just cut it in half and then in quarters.
0:14:06 > 0:14:11And I'm going to need some red wine vinegar for later.
0:14:11 > 0:14:15What you're looking for with these red onions is they'll turn
0:14:15 > 0:14:19translucent, soften, and get a beautiful
0:14:19 > 0:14:20kind of golden caramel colour.
0:14:20 > 0:14:23So, these onions are ready.
0:14:23 > 0:14:27I'm going to put them in a bowl to set them aside.
0:14:27 > 0:14:29In they go.
0:14:29 > 0:14:31MUSIC PLAYS ON RADIO
0:14:31 > 0:14:34Now for the chicken livers, which always go well with fruit.
0:14:34 > 0:14:39When I was a kid, I absolutely hated livers.
0:14:39 > 0:14:43My mum would try and disguise it in mince to make me eat the livers.
0:14:43 > 0:14:46And you literally want...
0:14:46 > 0:14:51They're small livers, so about 30 seconds to a minute on each side.
0:14:51 > 0:14:53I'm just adding a little bit of salt.
0:14:55 > 0:14:59You can see it's started to caramelise around the edges.
0:14:59 > 0:15:05And then, a splash of red wine vinegar. And that's the livers done.
0:15:05 > 0:15:08So, hopefully, we'll have a little look,
0:15:08 > 0:15:11they should be nice and pink in the middle. Let's have a look.
0:15:11 > 0:15:13Yeah, that's perfect.
0:15:13 > 0:15:16You want to serve it fairly quick.
0:15:16 > 0:15:19Just bung the salad in there.
0:15:19 > 0:15:23Then put the figs on too.
0:15:23 > 0:15:26Your livers...
0:15:26 > 0:15:28and some onions.
0:15:30 > 0:15:33Oh, forget it. Just use your hands.
0:15:33 > 0:15:36Add a pinch of good quality sea salt
0:15:36 > 0:15:39and drizzle over extra virgin olive oil.
0:15:40 > 0:15:43And a bit of black pepper.
0:15:45 > 0:15:49The French like to put hot bacon or freshly poached
0:15:49 > 0:15:53eggs in their salads, but this combination is my favourite.
0:15:53 > 0:15:57Et voila! My French, fast-food, healthy lunch.
0:15:57 > 0:15:59Perfect.
0:16:01 > 0:16:05Mm, that looked delicious, Rachel.
0:16:05 > 0:16:09Now for our next recipe, from Gennaro, of the Two Greedy Italians,
0:16:09 > 0:16:11is a very unusual pudding.
0:16:11 > 0:16:14I suspect few of you are going to be tempted by it,
0:16:14 > 0:16:17but despite that, I'm including it here, because there's
0:16:17 > 0:16:22something fascinating about it, particularly one of the ingredients.
0:16:22 > 0:16:26This is a pudding which I used to eat at your age and now,
0:16:26 > 0:16:30after so many years, yeah, I'm doing again!
0:16:30 > 0:16:33Flour, straight in.
0:16:33 > 0:16:37- Sugar, zucchero.- Yes.
0:16:39 > 0:16:40Mm!
0:16:40 > 0:16:43HE SPEAKS OWN LANGUAGE
0:16:43 > 0:16:45- Cocoa powder, yeah?- Yeah.
0:16:45 > 0:16:48Go on, go, taste some cocoa powder.
0:16:49 > 0:16:52OK. Straight in.
0:16:52 > 0:16:54Yes.
0:16:54 > 0:16:57Milk.
0:16:59 > 0:17:04Pig blood. Mm!
0:17:04 > 0:17:06Do you want to taste it?
0:17:06 > 0:17:08- No?- No.
0:17:08 > 0:17:11- Do you want to taste it? - ALL:- No!
0:17:11 > 0:17:13Slowly, slowly.
0:17:13 > 0:17:15'The kids are not keen,
0:17:15 > 0:17:18'but this was my favourite pudding when I was a kid.'
0:17:18 > 0:17:20Mm!
0:17:20 > 0:17:23'And the blood is so full of goodness.'
0:17:23 > 0:17:27Make sure you use every little bit.
0:17:27 > 0:17:30The reason why, because it's blood.
0:17:30 > 0:17:33The animal was living once, why should we waste it?
0:17:33 > 0:17:35Do you want to help? Go on, you do it.
0:17:35 > 0:17:37Go, you do it.
0:17:37 > 0:17:40Come on, come on, come on, come on, come on!
0:17:40 > 0:17:43More, more, more! You try now, you try.
0:17:43 > 0:17:47HE SPEAKS OWN LANGUAGE
0:17:48 > 0:17:52When it's all mixed together, so easy,
0:17:52 > 0:17:57you put it on the gas, OK? Keep stirring it.
0:17:58 > 0:18:01Yeah, look how thick.
0:18:01 > 0:18:03THEY GASP
0:18:03 > 0:18:06Yeah. Me first.
0:18:11 > 0:18:15Why am I so good at cooking? Pig blood and chocolate.
0:18:15 > 0:18:18It's ready now.
0:18:18 > 0:18:21- HE GASPS - Oh, yes.
0:18:23 > 0:18:26THEY SPEAK OWN LANGUAGE
0:18:29 > 0:18:32Do you not want any more?
0:18:34 > 0:18:36We finished it.
0:18:39 > 0:18:43'It was so good to see children enjoying what I used to enjoy
0:18:43 > 0:18:45'when I was a little boy.'
0:18:47 > 0:18:49BOY SPEAKS OWN LANGUAGE
0:18:49 > 0:18:51Fantastic.
0:18:51 > 0:18:54He said, "Now that I've tasted the pig blood and chocolate,
0:18:54 > 0:18:57"I will ask my grandma to make it every time."
0:18:57 > 0:18:59THEY CLAP
0:19:01 > 0:19:03Hm, not sure what to make of that.
0:19:03 > 0:19:07Maybe I'll just stick to regular chocolate pudding.
0:19:07 > 0:19:10Now we've reached our final dish, liquorice and blackcurrant.
0:19:10 > 0:19:14It's definitely a combination that you can get in old school
0:19:14 > 0:19:17boiled sweets, but I bet most of you have never
0:19:17 > 0:19:22come across it in a cake before, particularly in a Swiss roll.
0:19:22 > 0:19:25- THE GREAT BRITISH BAKE OFF NARRATOR:- 'Paul's take on the first
0:19:25 > 0:19:27'signature challenge is a striped,
0:19:27 > 0:19:29'liquorice and blackcurrant Swiss roll,
0:19:29 > 0:19:34'filled with blackcurrant jam and liquorice butter cream.'
0:19:34 > 0:19:36This, basically, comes from flavours of my youth.
0:19:36 > 0:19:39Things that I loved when I was a kid.
0:19:39 > 0:19:41I think this is going to be sensational.
0:19:41 > 0:19:44- We'll see.- Well, hopefully, it'll start us off on the right path.
0:19:44 > 0:19:46- Now, to start it off I need to make the stripes.- Yeah.
0:19:46 > 0:19:48And then, on top of that,
0:19:48 > 0:19:51we're going to have the white of the traditional sponge.
0:19:51 > 0:19:55So, can you weigh up for me 70g of unsalted butter?
0:19:55 > 0:19:58I want 70g of icing sugar in there as well, please.
0:20:00 > 0:20:02You notice that I'm much more careful than when you do it.
0:20:02 > 0:20:05You get it all over me.
0:20:05 > 0:20:07- There you are, off you go.- Lovely.
0:20:07 > 0:20:09Now, I need two egg whites doing.
0:20:09 > 0:20:11- What are you going to do with the yolks?- I don't know,
0:20:11 > 0:20:14I might make an omelette later. Do you fancy something?
0:20:14 > 0:20:17- You can tell these are really fresh eggs...- Yeah.
0:20:17 > 0:20:21..the way the white is clinging to the egg yolk.
0:20:21 > 0:20:24I've had a few of your Swiss rolls in the last few years,
0:20:24 > 0:20:25I hope you like this one.
0:20:25 > 0:20:27Well, it certainly seems different.
0:20:27 > 0:20:30'Cream the butter and icing sugar together.'
0:20:30 > 0:20:33I'm going to add the egg whites.
0:20:33 > 0:20:36And then whisk this through.
0:20:36 > 0:20:41'Weigh up 80g of plain flour, ready to fold into the mix.'
0:20:45 > 0:20:48What was all that about the peace in the tent and nobody here?
0:20:48 > 0:20:51- You've made enough row about that. - My arm's killing me already.
0:20:51 > 0:20:55Right, so in there you've got the butter, icing sugar and egg whites.
0:20:55 > 0:20:59Egg whites. Now I'm going to put the plain flour straight in here,
0:20:59 > 0:21:01into the mix. Thank you.
0:21:01 > 0:21:04Mix those ingredients all together.
0:21:08 > 0:21:11- You see how white it is, without the egg yolk?- Mm-hm.
0:21:11 > 0:21:13It's quite a pale mixture.
0:21:13 > 0:21:18Now I'm going to put a teaspoon of the liquorice essence in here.
0:21:18 > 0:21:22- It looks like medicine.- It does. You wouldn't want to eat that, Mary.
0:21:22 > 0:21:24That is really strong.
0:21:24 > 0:21:29And here, I've got a teaspoon of black food colouring.
0:21:29 > 0:21:31Now, liquorice essence is dark,
0:21:31 > 0:21:34but I really want to make the point that this is liquorice,
0:21:34 > 0:21:39so using black food colouring will give your senses another kick.
0:21:39 > 0:21:44So you then mix this all together and it'll go a grey colour,
0:21:44 > 0:21:45bit like concrete.
0:21:45 > 0:21:48Gosh, the smell of that is very, very strong.
0:21:48 > 0:21:51It'll pipe, that, now. I should get a bit of a stretch from it.
0:21:51 > 0:21:53Do you know what that looks like?
0:21:53 > 0:21:55I was brought up in Bath and it looks like Fuller's earth.
0:21:55 > 0:21:59You use it for poultices. It's exactly that colour.
0:21:59 > 0:22:02- Sorry about that, but I can remember it.- It's fine.
0:22:02 > 0:22:06You used to have it put on sprains and things. That's Fuller's earth.
0:22:06 > 0:22:09It looks like it's for a poultice. Charming(!)
0:22:09 > 0:22:12Right, we're going to pop this straight into the piping bag.
0:22:12 > 0:22:15Now, I've already got a small nozzle on there.
0:22:15 > 0:22:19- That's about a half inch, isn't it? - Yeah, it's about a half inch long.
0:22:19 > 0:22:21If you haven't got a nozzle and you've got these piping bags,
0:22:21 > 0:22:24- you can just snip it.- At the end. - It'll still do the job.
0:22:24 > 0:22:26With all this food colouring in here, you want to avoid it with
0:22:26 > 0:22:29your hands, cos it'll probably stay on your hands for about three weeks.
0:22:29 > 0:22:33So, this is a Swiss roll tin which you've lined with non-stick paper.
0:22:33 > 0:22:36So, you've got butter on the bottom and on the sides.
0:22:36 > 0:22:39I've just folded over the edge and I'll show you why now.
0:22:39 > 0:22:43When you pipe, go inside and then draw it out.
0:22:43 > 0:22:45So, nice and steady with the piping.
0:22:45 > 0:22:49I'm doing diagonal lines across the sponge.
0:22:49 > 0:22:51Are you meaning to get it all over the table?
0:22:51 > 0:22:55You're whingeing about the state of the bench now as well?
0:22:55 > 0:22:56'These lines will eventually
0:22:56 > 0:22:59'be the liquorice stripes on the outside of the roll.
0:22:59 > 0:23:02'The consistency is thick, so when the main sponge mix is poured
0:23:02 > 0:23:07'over them, they should keep their shape.'
0:23:07 > 0:23:09Right, Mary, we're going to make the sponge now.
0:23:09 > 0:23:13Can you give me three large eggs in a large bowl, please?
0:23:13 > 0:23:18- You weigh up the 75g of caster sugar.- Catch.- Thank you.
0:23:18 > 0:23:2175g coming up.
0:23:23 > 0:23:26My guess is you're doing a whisked sponge.
0:23:26 > 0:23:28I'm going a whisked sponge, yeah.
0:23:28 > 0:23:31So, I'm going to get the eggs, crack it straight in here,
0:23:31 > 0:23:33get my whizzer going.
0:23:33 > 0:23:35Now, while I'm doing my whizzer, can you weigh me
0:23:35 > 0:23:37up 75g of self-raising flour as well, please?
0:23:37 > 0:23:38In one of those little bowls.
0:23:38 > 0:23:40I'm going to whisk this up till ribbon stage
0:23:40 > 0:23:43and then I'm going to sift in the flour.
0:23:43 > 0:23:47'Ribbon stage is reached when the mixture is light and frothy
0:23:47 > 0:23:51'and you're able to make a ribbon-like pattern on the surface.'
0:23:51 > 0:23:54Now, the next thing to go in is the self-raising flour,
0:23:54 > 0:23:56which I'm going to sift in. Unusual for me to sift.
0:23:56 > 0:23:59Anything that's got air, it's got to keep the air in it,
0:23:59 > 0:24:03like a Genoise or a whisked sponge, there is only one way of doing it.
0:24:03 > 0:24:06- HIGH PITCHED:- So, it's round the outside
0:24:06 > 0:24:07and cut though the middle.
0:24:07 > 0:24:10It always used to be with a metal spoon,
0:24:10 > 0:24:12but now we've got flexible spatulas.
0:24:12 > 0:24:15- Did you have plastic when you were a kid, Mary?- No.
0:24:15 > 0:24:20- What was it, flint?- Things have changed, as you keep telling me.
0:24:20 > 0:24:23'Once the mixture is thoroughly folded, pour it over the liquorice
0:24:23 > 0:24:28'stripes, making sure it fills all the gaps and is perfectly level.'
0:24:28 > 0:24:31'The sponge needs to be completely flat when baked.'
0:24:31 > 0:24:34- What about this little corner down here?- It's coming over there now.
0:24:34 > 0:24:37- It's coming.- There we go, it's like a river. It's like a wave of sponge.
0:24:37 > 0:24:39Piling over to the corner.
0:24:39 > 0:24:42Now, this will go into the oven at 180 fan for about ten minutes.
0:24:47 > 0:24:49- There it is, Mary. - That's a beautiful, perfect colour.
0:24:49 > 0:24:52I'm just going to leave that for five,
0:24:52 > 0:24:54ten minutes for it to cool down slightly.
0:24:54 > 0:24:57Now, in the meantime, I want to make up the butter cream.
0:24:57 > 0:25:01'To make the liquorice butter cream, weigh up 75g of butter,
0:25:01 > 0:25:04'then add in 225g of icing sugar.'
0:25:04 > 0:25:07And we've got a little bit of milk there as well.
0:25:07 > 0:25:09Why have you put milk in it?
0:25:09 > 0:25:11I'm just going to wet it down, so it doesn't go all over me
0:25:11 > 0:25:14when I start to mix this.
0:25:14 > 0:25:17'Finish off with a half teaspoon of liquorice essence
0:25:17 > 0:25:18'and beat together.'
0:25:18 > 0:25:22Are you looking forward to trying this? Do you like liquorice anyway?
0:25:22 > 0:25:24- I've never asked you that. - I love liquorice.
0:25:24 > 0:25:25When I get a packet of Allsorts,
0:25:25 > 0:25:28the plain liquorice is the one that I always go to.
0:25:28 > 0:25:32- I don't, I always go for the coconut.- Oh, no. I certainly don't.
0:25:35 > 0:25:37Now, there we have it.
0:25:37 > 0:25:40That's the perfect consistency to go inside the Swiss roll.
0:25:40 > 0:25:43- Mm-hm.- We've got some blackcurrant jam.
0:25:43 > 0:25:46- I think blackcurrant and liquorice together...- Lovely.
0:25:46 > 0:25:48..is a fantastic mix.
0:25:48 > 0:25:52I've got a tray here and over here I've got a piece of paper.
0:25:52 > 0:25:55Would you mind scattering lots of caster sugar over there for me?
0:25:55 > 0:25:58Normally, you would tip it straight onto the caster sugar.
0:25:58 > 0:26:00That's what I was just thinking.
0:26:00 > 0:26:02But, because all the decoration is on the underside,
0:26:02 > 0:26:05we have to flip it first and then flip it out.
0:26:05 > 0:26:08So, we're going to flip all this over. There we have it.
0:26:11 > 0:26:14That is a great reveal, isn't it?
0:26:16 > 0:26:20What I'm going to do is flip this straight over onto that sugar.
0:26:20 > 0:26:22I'll hold it.
0:26:22 > 0:26:26So, I'm just going to pop this butter cream onto there.
0:26:26 > 0:26:30It's very important that this is cool, because, otherwise,
0:26:30 > 0:26:35the butter cream will melt straight into the back of the sponge.
0:26:35 > 0:26:39I'm happy with that. Now I'm going to add the blackcurrant jam.
0:26:39 > 0:26:43I think it looks lovely.
0:26:43 > 0:26:47And, again, take the blackcurrant jam to the outside.
0:26:47 > 0:26:49Wait till you try this with the liquorice,
0:26:49 > 0:26:52you've never had anything like it before, it's so unusual.
0:26:52 > 0:26:57- I'm happy with that. - Looks pretty even to me.
0:26:58 > 0:27:01'And, with a decorative sponge like Paul's,
0:27:01 > 0:27:03'you need to be especially careful.'
0:27:03 > 0:27:06Well, that's the same sort of rule that you have with all Swiss
0:27:06 > 0:27:08rolls, just make an indentation,
0:27:08 > 0:27:12not quite to the bottom of the Swiss roll and actually crack it over.
0:27:12 > 0:27:14It's jolly important, that first bit of roll,
0:27:14 > 0:27:18- to get it like a Catherine wheel, isn't it?- Exactly.
0:27:18 > 0:27:22And then I can begin to roll up the remaining sponge.
0:27:26 > 0:27:27Look at that, Mary.
0:27:27 > 0:27:29That looks pretty good.
0:27:29 > 0:27:32- You've managed not to get any blackcurrant on top.- Exactly.
0:27:32 > 0:27:35- I was trying to be careful with that.- That was pretty clever.
0:27:41 > 0:27:45There it is then, Mary. Blackcurrant and liquorice Swiss roll.
0:27:45 > 0:27:50- It does look stunning and so different.- Excuse the fingers, Mary.
0:27:55 > 0:27:56SHE GASPS
0:27:56 > 0:27:59The liquorice comes through.
0:27:59 > 0:28:01Who would think of having liquorice in a cake?
0:28:01 > 0:28:05And, gosh, it goes well with the blackcurrant too.
0:28:05 > 0:28:09Liquorice is one of those flavours that you love or hate, isn't it?
0:28:09 > 0:28:12But I think it proves the point that you can bring any
0:28:12 > 0:28:16flavour into anything you want, but just enjoy baking it.
0:28:16 > 0:28:19I am going in for some more.
0:28:20 > 0:28:23Mm.
0:28:23 > 0:28:26Well, I'm afraid there's no time for some more.
0:28:26 > 0:28:29So, thanks to Paul and Mary and all today's chefs.
0:28:29 > 0:28:31And make sure you join me again.
0:28:31 > 0:28:34Until next time, take care now, bye-bye.