0:00:20 > 0:00:21Today, the best dishes ever
0:00:21 > 0:00:24are more than a little bit special.
0:00:24 > 0:00:25We've got four recipes that really
0:00:25 > 0:00:27push things to the limit.
0:00:27 > 0:00:29They're technically challenging,
0:00:29 > 0:00:32require some care and attention and could inspire you to
0:00:32 > 0:00:35tackle something new or just leave you marvelling
0:00:35 > 0:00:36at the skill on display.
0:00:36 > 0:00:38Either way, enjoy.
0:00:38 > 0:00:41To get things started, here's the king of the kitchen,
0:00:41 > 0:00:44Raymond Blanc, with his lobster with red pepper and cardamom jus.
0:00:46 > 0:00:49First, Raymond removes the claws.
0:00:49 > 0:00:50It's a big one.
0:00:51 > 0:00:53We have the tail and we have the body.
0:00:53 > 0:00:55We're going to keep the body to do the sauce,
0:00:55 > 0:00:56and I can assure you,
0:00:56 > 0:00:58delicious and very dramatic as well.
0:01:00 > 0:01:03Next, he removes the intestines, leaving in the lungs,
0:01:03 > 0:01:04the dead men's fingers.
0:01:04 > 0:01:07There are so many preconceived ideas.
0:01:07 > 0:01:08"Dead men's fingers.
0:01:08 > 0:01:09"Oh, my God, poison!"
0:01:09 > 0:01:11No, it's the lungs of the lobster.
0:01:11 > 0:01:15All you have through here is seawater passing through.
0:01:15 > 0:01:18Next, he cuts the body into small pieces.
0:01:18 > 0:01:20They will form the base for the sauce.
0:01:20 > 0:01:23You are going to do an incredible sauce just with the shell,
0:01:23 > 0:01:27roasting it until a wonderful lobster flavour comes through.
0:01:27 > 0:01:30The shell pieces are set aside to be roasted later.
0:01:30 > 0:01:34So, now, we are going to blanch the tail...
0:01:35 > 0:01:39..plunging it in boiling water for 15 seconds, cook the outside
0:01:39 > 0:01:41and then you can easily remove the tail.
0:01:42 > 0:01:46The intestines of the lobster
0:01:46 > 0:01:47you can move away.
0:01:47 > 0:01:50That's the curry oil that I made for the scallops.
0:01:50 > 0:01:51It's not that I'm short of ideas,
0:01:51 > 0:01:53it simply just happened to be that way.
0:01:55 > 0:01:59Having cooked the claws in boiling water for five minutes,
0:01:59 > 0:02:02Raymond cracks the shells to release their meat.
0:02:02 > 0:02:04Voila. So, that one has just burst out here.
0:02:07 > 0:02:10I want to keep that in the fridge until I need it.
0:02:10 > 0:02:11So, let's put that away.
0:02:11 > 0:02:12Adam, presentez.
0:02:13 > 0:02:15Merci.
0:02:18 > 0:02:21Next, Raymond begins the base for his sauce -
0:02:21 > 0:02:23roasting the lobster shells to intensify their flavour.
0:02:23 > 0:02:26I want to caramelise them, I want to brown them.
0:02:26 > 0:02:31I want to really taste that amazing flavour of that lobster
0:02:31 > 0:02:34and I can only achieve that if I brown it
0:02:34 > 0:02:35and caramelise it beautifully.
0:02:35 > 0:02:37- You can hear it. - SIZZLING
0:02:37 > 0:02:41That tells you exactly what's happening in here and, of course,
0:02:41 > 0:02:43confirmed by this instrument here.
0:02:49 > 0:02:52The body of the sauce is made from red peppers, roughly chopped
0:02:52 > 0:02:54and blitzed until smooth.
0:02:55 > 0:02:56Voila.
0:02:58 > 0:03:01Once liquidised, the peppers are sieved into a pan
0:03:01 > 0:03:03and Raymond adds his spice -
0:03:03 > 0:03:04aromatic ginger...
0:03:06 > 0:03:10I will crush these cardamom seeds so they can release their flavour.
0:03:10 > 0:03:12..and cardamom.
0:03:14 > 0:03:16He adds reduced white wine to the lobster shells to bring
0:03:16 > 0:03:19a little acidity.
0:03:19 > 0:03:21See the glaze, all the lovely pan juices.
0:03:22 > 0:03:24Voila.
0:03:24 > 0:03:27I put all that in here...
0:03:27 > 0:03:30to simmer very slowly.
0:03:30 > 0:03:33A gentle simmer will release maximum flavour.
0:03:33 > 0:03:35I don't want to boil.
0:03:35 > 0:03:37I want an infusion.
0:03:37 > 0:03:40I want something where all these flavours emerge
0:03:40 > 0:03:41and marry each other.
0:03:41 > 0:03:44It's a marriage, it's a marriage, it's a wonderful,
0:03:44 > 0:03:47simple alchemy here, which is exciting.
0:03:47 > 0:03:50Cooks feel truly excited.
0:03:50 > 0:03:54The sauce is strained through a fine sieve and reduced by half,
0:03:54 > 0:03:56making it even more intense.
0:04:02 > 0:04:04Look at that.
0:04:04 > 0:04:06Ooh, la, la. Let me tell you about this flavour.
0:04:08 > 0:04:10It doesn't need no salt.
0:04:10 > 0:04:12Really, no salt.
0:04:12 > 0:04:14Cos the spice is here...
0:04:14 > 0:04:17the fruit of the red peppers is here,
0:04:17 > 0:04:20the ginger is there, the cardamom just marry everything
0:04:20 > 0:04:23and that lustre jus is wonderful.
0:04:24 > 0:04:26It's like a painter.
0:04:26 > 0:04:29You feel like you want to take a canvas and throw it on it.
0:04:29 > 0:04:31Actually, no, not really.
0:04:31 > 0:04:32I prefer my cooking.
0:04:34 > 0:04:36Now Raymond can cook the lobster.
0:04:36 > 0:04:40First, he puts the claws in a preheated oven at 180 degrees.
0:04:40 > 0:04:42Next, he grills the tail.
0:04:42 > 0:04:43So, just here, that's OK.
0:04:43 > 0:04:45A frying pan could be used.
0:04:45 > 0:04:49And the lobster is ready to be served.
0:04:49 > 0:04:52Caviar and yoghurt-topped new potatoes are surrounded
0:04:52 > 0:04:54by a drizzle of curry oil
0:04:54 > 0:04:57and splashes of the aromatic red-pepper jus.
0:05:02 > 0:05:05And what you do, you take it from the tail.
0:05:05 > 0:05:06Beautiful.
0:05:11 > 0:05:15Some crispy potato skins for texture, and to finish, herbs.
0:05:15 > 0:05:17Then these wonderful baby chives.
0:05:20 > 0:05:23This dish is not only colourful, it's fresh, it's clean,
0:05:23 > 0:05:27it's got amazing superpose layers of flavours.
0:05:27 > 0:05:29Anything that the lobster or a great dish should be -
0:05:29 > 0:05:31the promise is kept...
0:05:31 > 0:05:33It's honest.
0:05:37 > 0:05:39Nice texture as well, nice texture.
0:05:42 > 0:05:45That little dish is really a lovely expression.
0:05:45 > 0:05:48It's beautiful, fantastic, vibrant colours,
0:05:48 > 0:05:51great flavours inside, fresh and clean.
0:05:51 > 0:05:54That's a great dish to woo your loved one, there is no doubt.
0:05:54 > 0:05:56She will break, she will crack, she will say,
0:05:56 > 0:05:58"Yes, yes, yes!"
0:06:00 > 0:06:04OK, Raymond, now something else for you to say yes to -
0:06:04 > 0:06:07more seafood that's a little bit fiddlier,
0:06:07 > 0:06:08but well worth the effort, I think.
0:06:08 > 0:06:12It's sushi, here created by the two Hairy Bikers.
0:06:14 > 0:06:17We're going to show you how to make a few sushi dishes that look
0:06:17 > 0:06:21fantastic, taste beautiful and are a bit fiddly,
0:06:21 > 0:06:24but are a lot of fun and well worth it.
0:06:24 > 0:06:26Sushi starts with the rice.
0:06:26 > 0:06:29In fact, "sushi" means rice, it doesn't mean raw fish.
0:06:29 > 0:06:30It's vinegared rice
0:06:30 > 0:06:33and it has taken us blooming ages
0:06:33 > 0:06:35to get this right in a domestic environment.
0:06:35 > 0:06:39This seems like a faff with your rice, but it works.
0:06:39 > 0:06:42This is Japanese sushi rice.
0:06:42 > 0:06:47It's a short-grain rice, it's a bit sticky, it's a bit firm.
0:06:47 > 0:06:49It's just right.
0:06:49 > 0:06:50Now, it needs treating with respect.
0:06:50 > 0:06:53First off, the washing process.
0:06:53 > 0:06:57And you wash it not once, but thrice.
0:06:57 > 0:06:58Right.
0:06:58 > 0:07:01We'll just leave that to stand now...
0:07:01 > 0:07:02..for 15 minutes.
0:07:02 > 0:07:05'Now, we need to boil up some water with, if you can find it,
0:07:05 > 0:07:06'some kombu seaweed.'
0:07:08 > 0:07:11We pop the rice in...
0:07:11 > 0:07:13stir it once.
0:07:14 > 0:07:16Put the lid on,
0:07:16 > 0:07:19bring it to the boil, simmer for ten minutes.
0:07:19 > 0:07:22'Whilst that's cooking, we need to make some rice dressing.'
0:07:22 > 0:07:25So, we start with rice vinegar.
0:07:25 > 0:07:26200ml of vinegar.
0:07:28 > 0:07:31Pop that into a pan. Into that vinegar
0:07:31 > 0:07:35we want four tablespoons of sugar...
0:07:35 > 0:07:37and four teaspoons of salt.
0:07:38 > 0:07:41Heat that up until it dissolves, which won't take long, then
0:07:41 > 0:07:45set aside for it to cool, and this is what we dress the rice with.
0:07:45 > 0:07:49'After ten minutes, the rice should have absorbed all the water.'
0:07:49 > 0:07:51Now we turn the heat off
0:07:51 > 0:07:56and we leave that for 20 minutes, just to settle in its own steam.
0:07:56 > 0:07:59Don't take the lid off.
0:07:59 > 0:08:00- Cup of tea.- Yeah.
0:08:00 > 0:08:03# I wanna go to a sushi bar
0:08:03 > 0:08:04# Sushi, sushi, sushi bar
0:08:04 > 0:08:06# Going to a sushi bar. #
0:08:06 > 0:08:07Right, the time has come.
0:08:07 > 0:08:08The rice is done.
0:08:10 > 0:08:14Using a wooden rice paddle, you put the rice into the bowl.
0:08:14 > 0:08:16As you can see, it's cooked through,
0:08:16 > 0:08:20there's no water in the bottom, there's no mess.
0:08:20 > 0:08:22'Now, let's dress the rice.'
0:08:22 > 0:08:25And basically, you sprinkle it over the rice and kind of cut it
0:08:25 > 0:08:31through with a slicing motion, but hopefully not mashing the hot rice.
0:08:31 > 0:08:35'And then it's got to be cooled, not in the fridge, but with a fan.'
0:08:35 > 0:08:37This process is known as pearlising the rice
0:08:37 > 0:08:41and it kind of produces this sheen on the rice.
0:08:41 > 0:08:43So, you want ten minutes like this,
0:08:43 > 0:08:47- then using the rice paddle, turn the rice over...- Yep.
0:08:47 > 0:08:48- ..fan for two minutes...- Yep.
0:08:48 > 0:08:51..turn it over two minutes, turn it over two minutes
0:08:51 > 0:08:54and then it should be fine to use.
0:08:54 > 0:08:57Done this at home sometimes, I've just put an electric fan there,
0:08:57 > 0:09:00but it's not right, really, though, is it? You know...
0:09:00 > 0:09:03- Well, it's wrong, Dave, it's wrong. - No, no, no. It's perfect.
0:09:05 > 0:09:08'We're going to make some nori rolls.
0:09:08 > 0:09:10'How's that rice coming along, Kingy?
0:09:11 > 0:09:14'That's got to be ten minutes by now, mate.'
0:09:16 > 0:09:18Look at that stick.
0:09:20 > 0:09:22Oh!
0:09:22 > 0:09:24That's the sushi rice we know and love.
0:09:24 > 0:09:25- That's it.- Yeah.
0:09:25 > 0:09:26It's absolutely perfect.
0:09:28 > 0:09:32'Take a sheet of nori seaweed and cut it into strips,
0:09:32 > 0:09:35'then cover your bamboo rolling mat in clingfilm.'
0:09:35 > 0:09:36So, take your nori.
0:09:36 > 0:09:40Now, you start with its shiny side down.
0:09:40 > 0:09:44We want to cover - this is a narrow roll -
0:09:44 > 0:09:45..up to there with the rice.
0:09:45 > 0:09:49Leave about a centimetre and a half, two centimetres,
0:09:49 > 0:09:51and don't put too much rice in.
0:09:51 > 0:09:54It's got a good stick, but every grain's separate.
0:09:55 > 0:09:58Just a little smidge of wasabi down the middle.
0:09:58 > 0:10:02'Wasabi is a Japanese relative of horseradish and, be careful,
0:10:02 > 0:10:03'it's powerful stuff.'
0:10:03 > 0:10:05You don't want to create a pocket of wasabi,
0:10:05 > 0:10:08it's going to give somebody a dreadful fright.
0:10:08 > 0:10:12'Next, add some sliced raw salmon and cucumber.'
0:10:14 > 0:10:16Now, just wet that edge.
0:10:16 > 0:10:18We want this to form the seal.
0:10:20 > 0:10:22Roll it, try and keep that in the middle.
0:10:26 > 0:10:27I'll turn it over.
0:10:30 > 0:10:32Keep it tight.
0:10:33 > 0:10:35With your mat, squeeze it like so.
0:10:36 > 0:10:39And your nori roll.
0:10:39 > 0:10:42Just cut into bite-size rolls.
0:10:47 > 0:10:49And, again, these are fresh and sticky.
0:10:49 > 0:10:54It's a million miles away from the supermarket dried-up stuff.
0:10:56 > 0:10:59Another variation using nori seaweed is gunboat sushi.
0:10:59 > 0:11:03Simply make a patty of rice, wrap a strip of nori around it
0:11:03 > 0:11:06and then fill it with salmon or herring roe.
0:11:12 > 0:11:17For nigiri, or finger sushi, create an elongated patty of rice.
0:11:18 > 0:11:20Take your third finger and your thumb...
0:11:23 > 0:11:24..like so.
0:11:26 > 0:11:28And you make the shape of a patty.
0:11:28 > 0:11:30'To go on top, we've got tuna, salmon
0:11:30 > 0:11:32'and some king prawns on skewers,
0:11:32 > 0:11:35'which I'm going to poach in a flavoursome mixture of
0:11:35 > 0:11:38'two tablespoons of sake and 500ml of water.'
0:11:38 > 0:11:40This will just sweeten the prawns up even more.
0:11:40 > 0:11:42Comes to the boil. Try and put them in all at once
0:11:42 > 0:11:44so they cool all at the same time.
0:11:44 > 0:11:47Instantly, they start to change colour.
0:11:48 > 0:11:49One minute.
0:11:51 > 0:11:53And out they come.
0:11:56 > 0:11:58Now place a dot of wasabi.
0:12:00 > 0:12:02Now, take a piece of fish, this lovely tuna,
0:12:02 > 0:12:05put it on the top like so
0:12:05 > 0:12:07and, again, take it back to your hand -
0:12:07 > 0:12:09third finger and thumb -
0:12:09 > 0:12:13and kind of shape the fish around the rice patty.
0:12:13 > 0:12:15That's the first finger sushi
0:12:15 > 0:12:18and that's home-made nigiri sushi.
0:12:18 > 0:12:20How beautiful does that look?
0:12:20 > 0:12:22Oh, aye. But get your rice right...
0:12:22 > 0:12:24the rest of it,
0:12:24 > 0:12:25it's just culinary macrame.
0:12:29 > 0:12:32Now an old-fashioned classic fit for a queen,
0:12:32 > 0:12:34or king if you like, it's a crown of lamb,
0:12:34 > 0:12:36cooked here by James Martin.
0:12:39 > 0:12:43I'm going to make an extravagant crown of lamb with duchess potatoes.
0:12:43 > 0:12:46It's a Michelin-star-quality showstopper
0:12:46 > 0:12:48that you can cook at home.
0:12:48 > 0:12:51I'm going to serve that with a lovely stuffing
0:12:51 > 0:12:53of mushrooms and tarragon.
0:12:56 > 0:13:00'To start the filling, blitz an onion in a blender until it's
0:13:00 > 0:13:04'very finely chopped and sweat it down in a warm pan with butter.
0:13:05 > 0:13:09'Next, blitz 300g of brown-cap and button mushrooms
0:13:09 > 0:13:11'until a fine dice.
0:13:11 > 0:13:12'Add it to the pan and turn up the heat.'
0:13:16 > 0:13:19There's quite a lot of moisture that comes out of mushrooms,
0:13:19 > 0:13:23so don't be tempted to add too much liquid to this,
0:13:23 > 0:13:24particularly butter.
0:13:27 > 0:13:29You're, actually, sort of dry-frying it, really.
0:13:32 > 0:13:37'Once the moisture is cooked away, put the mix in a bowl...
0:13:37 > 0:13:39'along with some chopped tarragon...
0:13:42 > 0:13:43'..and 50g of breadcrumbs.'
0:13:48 > 0:13:49Mix this all together.
0:13:50 > 0:13:53Really, the binding agent, you could put egg in here,
0:13:53 > 0:13:56but what I'm going to use is some lamb mince.
0:13:56 > 0:14:00So, I think it just basically holds the structure together
0:14:00 > 0:14:03a lot nicer than adding egg, so chuck in the minced lamb.
0:14:04 > 0:14:06Give this a good mix.
0:14:07 > 0:14:09At this point, we can season it.
0:14:09 > 0:14:11Decent amount of salt.
0:14:15 > 0:14:17This is where seasoning's really quite important.
0:14:17 > 0:14:21When you're doing stuffing, you can't season it afterwards.
0:14:21 > 0:14:23You've got to season it properly.
0:14:23 > 0:14:27And then we can just leave this just to one side.
0:14:27 > 0:14:28Meanwhile, we can prepare our lamb.
0:14:28 > 0:14:32To make our crown of lamb, you need two best ends of lamb.
0:14:32 > 0:14:36If I join these together, with the spine running down the centre,
0:14:36 > 0:14:38this would be a saddle of lamb.
0:14:38 > 0:14:41When you separate them, obviously you've got your racks of lamb.
0:14:41 > 0:14:44If I cut through these chops, you get your lamb chops.
0:14:44 > 0:14:48What you need to ask for is one that's done French trimmed.
0:14:48 > 0:14:51French trim means that the bones have been cleaned
0:14:51 > 0:14:53and they've removed what they call a chine.
0:14:53 > 0:14:55It's a bone that runs underneath here,
0:14:55 > 0:14:57and if they don't cut that off, you'll never be able to cut
0:14:57 > 0:15:00through the chops when it comes to serving it.
0:15:00 > 0:15:03Now, to turn this into a crown of lamb,
0:15:03 > 0:15:09what we need to do is just make little nicks in between each joint.
0:15:11 > 0:15:14'I'm doing this so I can shape it more easily,
0:15:14 > 0:15:17'then all I need is to tie some string around the racks,
0:15:17 > 0:15:22'which will form a crown as I tighten the string.
0:15:22 > 0:15:24'Now start adding the stuffing into the centre.'
0:15:24 > 0:15:27I'm going to serve that with a potato dish
0:15:27 > 0:15:31that's also not really often done very much.
0:15:31 > 0:15:35This is pommes duchesse, as the French call it, or duchess potatoes,
0:15:35 > 0:15:39and for that, we want some, basically, baked potatoes.
0:15:41 > 0:15:44'For this, I'm using my trusty potato ricer.
0:15:44 > 0:15:47'Scoop out the flesh from the baked spuds
0:15:47 > 0:15:50'and with a good squeeze, it's velvety smooth.'
0:15:51 > 0:15:54There are so many fantastic
0:15:54 > 0:15:58old-fashioned potato dishes out there
0:15:58 > 0:16:00that are good enough to put on any menu, really,
0:16:00 > 0:16:03whether it's for a dinner party at home or in a restaurant,
0:16:03 > 0:16:04and this is one of them.
0:16:04 > 0:16:08You will find this in three-star Michelin restaurants
0:16:08 > 0:16:11and you will find it's easy to do at home.
0:16:12 > 0:16:14So, we've got the mashed potato
0:16:14 > 0:16:17and now all we add is just a little knob of butter.
0:16:20 > 0:16:21'Adding the three egg yolks
0:16:21 > 0:16:24'gives the duchesse a richness and sophistication
0:16:24 > 0:16:27'that is a cut above your average potatoes.'
0:16:27 > 0:16:31And you can see the colour of the egg yolks just transforms this.
0:16:31 > 0:16:35Now we need to season it with some black pepper.
0:16:37 > 0:16:38Now, this is a dish,
0:16:38 > 0:16:41like so many dishes that you can do for a dinner party,
0:16:41 > 0:16:44that, really, you can make these in advance,
0:16:44 > 0:16:47and that's really the downfall, I think, of a lot of home cooks.
0:16:47 > 0:16:50They don't actually know what to make in advance
0:16:50 > 0:16:52and what to leave at the last minute.
0:16:54 > 0:16:56'Then it's all about presentation,
0:16:56 > 0:17:00'so I'm shaping them with a piping bag for some extra finesse.'
0:17:01 > 0:17:03That may appear a little bit fancy.
0:17:03 > 0:17:05It probably is, to be honest.
0:17:07 > 0:17:11And all we need to do now is pop this in the oven,
0:17:11 > 0:17:14but not that one, this one.
0:17:14 > 0:17:16Now, you can cook this conventionally in the oven,
0:17:16 > 0:17:18but I'm going to use one of these,
0:17:18 > 0:17:21which is about the same sort of temperature, about 200 degrees.
0:17:21 > 0:17:24This wants to cook for about half an hour.
0:17:24 > 0:17:25Now, I love cooking on this,
0:17:25 > 0:17:28purely the fact that it gives the lamb a brilliant flavour,
0:17:28 > 0:17:30almost like a barbecued flavour,
0:17:30 > 0:17:33because you've got the charcoals underneath,
0:17:33 > 0:17:35so, to me, it's the ultimate outdoor oven.
0:17:39 > 0:17:42'After half an hour in my oven-cum-barbecue
0:17:42 > 0:17:46'the lamb is ready and, with five minutes to brown off,
0:17:46 > 0:17:48'the potatoes don't look bad either.'
0:17:50 > 0:17:51Now, you've got to admit,
0:17:51 > 0:17:54this is seriously impressive with the stuffing in
0:17:54 > 0:17:56and particularly with those duchess potatoes.
0:17:56 > 0:17:58It is so easy to carve as well,
0:17:58 > 0:18:03you just take a slice and each chop comes off, but also,
0:18:03 > 0:18:06you've got some of this great stuffing,
0:18:06 > 0:18:08which still keeps it nice and moist
0:18:08 > 0:18:10cos the lamb has surrounded it as well.
0:18:15 > 0:18:18Just when you thought roast dinners couldn't get any better...
0:18:21 > 0:18:22..try this.
0:18:24 > 0:18:25That is delicious!
0:18:27 > 0:18:28'I think we've lost the art
0:18:28 > 0:18:30'of cooking food with a sense of theatre.
0:18:30 > 0:18:34'Why have an ordinary rack of lamb when you can turn it into a crown
0:18:34 > 0:18:38'and the usual mash when you could have duchesse?'
0:18:39 > 0:18:41Our final dish of the day is a pudding,
0:18:41 > 0:18:43a beautiful chocolate cake Showstopper
0:18:43 > 0:18:46that Mary and Paul set as one of their Bake Off challenges.
0:18:49 > 0:18:51Now, this cake is something I've been making for years.
0:18:51 > 0:18:53I call it my chocolate fudge cake.
0:18:53 > 0:18:57It's a very good base for a cake, it's lovely and moist,
0:18:57 > 0:19:00it's really chocolaty and I find,
0:19:00 > 0:19:03to make a good chocolate flavour, to use cocoa.
0:19:03 > 0:19:07So, if you can measure me 125g of cocoa,
0:19:07 > 0:19:10and that gives a strong chocolate flavour.
0:19:13 > 0:19:17Into the cocoa stir 200ml of boiling water.
0:19:18 > 0:19:20And it should be a thick paste.
0:19:23 > 0:19:27Add six large eggs, 100ml of milk,
0:19:27 > 0:19:29350g of self-raising flour
0:19:29 > 0:19:32and a tablespoon of baking powder.
0:19:32 > 0:19:36That is... There you are, 15ml, one tablespoon.
0:19:36 > 0:19:39One tablespoon, OK. I never heard of it, I never heard of it.
0:19:39 > 0:19:42- But...- I'm doing it now! What are you like?!
0:19:42 > 0:19:46- Nagging. I'm seeking perfection. - Yes, you are.
0:19:46 > 0:19:52Add 550g of caster sugar and 200g of softened butter.
0:19:52 > 0:19:53So, down with the top.
0:19:55 > 0:19:58Then just speed that up for a moment.
0:19:58 > 0:20:00Mary's all-in-one method using extra baking powder
0:20:00 > 0:20:03means you only need to do one mix of the ingredients
0:20:03 > 0:20:05to guarantee you a rich, chocolaty sponge.
0:20:05 > 0:20:07So, what are you looking for when you are mixing it -
0:20:07 > 0:20:10what sort of consistency, what sort of texture?
0:20:10 > 0:20:12It's a soft, dropping batter.
0:20:13 > 0:20:15That looks right to me.
0:20:15 > 0:20:17Can I just have a look at that inside?
0:20:19 > 0:20:20It's such a nice colour.
0:20:22 > 0:20:25Mary gets the perfect cake height
0:20:25 > 0:20:28by filling two 20cm sandwich tins to halfway...
0:20:28 > 0:20:30- It's a lovely mixture, isn't it? - It is.
0:20:30 > 0:20:35..and one 10cm and one 15cm cake tin
0:20:35 > 0:20:36to 2/3 full.
0:20:38 > 0:20:42The 20cm tins need 25 to 30 minutes.
0:20:42 > 0:20:46The 10cm tin needs 35 to 40 minutes.
0:20:46 > 0:20:50The 15cm tin needs 45 to 50 minutes.
0:20:51 > 0:20:56So, our fudge cakes are beautifully baked, nice and level on top
0:20:56 > 0:20:59and they need to be stone-cold.
0:20:59 > 0:21:01I'm now going to make some white-chocolate ganache.
0:21:01 > 0:21:04Now, that can be very tricky to make,
0:21:04 > 0:21:08but I've evolved a recipe that is foolproof.
0:21:08 > 0:21:11I've got 300ml of double cream here.
0:21:11 > 0:21:14Pour the cream in a pan and heat until it is hand-hot,
0:21:14 > 0:21:18then break up 400g of white chocolate.
0:21:18 > 0:21:22I'm not accounting for any that you might eat en route.
0:21:22 > 0:21:25Add to the pan and stir until it's dissolved.
0:21:25 > 0:21:28You see, I've still got my hand here, touching the side of the pan,
0:21:28 > 0:21:31so you realise it's not getting too hot.
0:21:31 > 0:21:33Because of its high fat content,
0:21:33 > 0:21:36white chocolate can easily split, so be careful.
0:21:36 > 0:21:40As soon as the chocolate is fully melted, pour into a bowl
0:21:40 > 0:21:42and let it set in the fridge.
0:21:42 > 0:21:44I'm going to get that last little drop out.
0:21:44 > 0:21:48- Looks like curd, doesn't it, at this stage?- Lovely.
0:21:48 > 0:21:51So, that needs to get absolutely cold.
0:21:55 > 0:21:59Once cooled, beat it into 300g of cream cheese, a spoonful at a time.
0:21:59 > 0:22:02Do you want to mix and I'll put it in?
0:22:02 > 0:22:06- I think I'd rather you mixed and I put it in.- Oh, OK, then.
0:22:11 > 0:22:12Now, that looks absolutely perfect,
0:22:12 > 0:22:16the consistency that we want. Look, it's just sort of spreadable
0:22:16 > 0:22:20and we'll be able to get a nice finish to that cake.
0:22:25 > 0:22:28Tempering is the process of heating and cooling chocolate
0:22:28 > 0:22:31to create a high shine and a good snap.
0:22:31 > 0:22:33Once it's melted, we take it up to 47.
0:22:33 > 0:22:36Once it reaches 47, I'll just take it off the heat
0:22:36 > 0:22:38and then it needs to cool down to 31.
0:22:38 > 0:22:42At 31 degrees, you can then pipe it, do something with it,
0:22:42 > 0:22:43and then it will set.
0:22:43 > 0:22:46Tempering creates new, small crystals in the chocolate
0:22:46 > 0:22:49that gives it its professional-looking finish.
0:22:49 > 0:22:51Nearly there, 46.
0:22:51 > 0:22:54Going over 47 degrees risks burning the chocolate
0:22:54 > 0:22:56and making it lumpy and bitter.
0:22:56 > 0:22:5747 and off it comes.
0:23:00 > 0:23:03The rest of the buttons will go in there
0:23:03 > 0:23:05and we need to cool that down to 31.
0:23:05 > 0:23:09Paul is using the seeding method of tempering, adding cold chocolate.
0:23:09 > 0:23:12Like adding ice cubes to your gin and tonic. You remember that, Mary?
0:23:12 > 0:23:14I do, very well. And there is no sign of any now!
0:23:16 > 0:23:19If you look at that now, it's just dropped below 31,
0:23:19 > 0:23:21so we are now good to go.
0:23:24 > 0:23:26Pipe directly onto acetate
0:23:26 > 0:23:30which has been marked out to the height of the collar.
0:23:30 > 0:23:32And what sort of shop would sell acetate?
0:23:32 > 0:23:36- Model shops would have it. - Model shops.- OK.
0:23:36 > 0:23:39Acetate provides a flexible template for your tempered chocolate,
0:23:39 > 0:23:41allowing you to wrap it around the cake.
0:23:41 > 0:23:43Literally just doing circles.
0:23:46 > 0:23:48Excuse me, Mary.
0:23:48 > 0:23:51And then once I've done that, then I'm going to strengthen it
0:23:51 > 0:23:53by just going over the bottom bit a little bit thicker,
0:23:53 > 0:23:56you know, because what we don't want to do is see this thing collapse.
0:24:01 > 0:24:04Could you straighten out that acetate for me, please?
0:24:04 > 0:24:06That's it, thank you, just to flatten it down a bit.
0:24:06 > 0:24:09You could do anything on acetate, you could do someone's name.
0:24:09 > 0:24:11"Mary."
0:24:13 > 0:24:16You don't need any help with the spelling?
0:24:17 > 0:24:19I've got a long way to go, you know!
0:24:19 > 0:24:21But I'll still be here to keep an eye on you.
0:24:21 > 0:24:26The piped chocolate needs to be left to set at room temperature.
0:24:26 > 0:24:28Time to assemble the cakes.
0:24:28 > 0:24:31- Gosh, they feel lovely and squidgy and fresh.- Yes, they do.
0:24:31 > 0:24:35These are quite soft at the edge, which is as they should be.
0:24:35 > 0:24:40Slice in half the 10cm and the 15cm cakes.
0:24:40 > 0:24:42Sawing action, backwards and forwards.
0:24:45 > 0:24:47So, we've got a bowl full of icing here.
0:24:47 > 0:24:49Half will do to cover the whole cake
0:24:49 > 0:24:53and the rest will do to sandwich the layers.
0:24:53 > 0:24:55- Spreads beautifully, doesn't it? - It does.
0:24:55 > 0:24:58Sandwich each layer together.
0:24:58 > 0:25:01This is going to taste good, Mary, I just know it is.
0:25:01 > 0:25:03And then we have our diddy little...
0:25:03 > 0:25:06Been just a little bit too generous there, haven't I?
0:25:09 > 0:25:11Now we come to the assembly.
0:25:11 > 0:25:16Heated and sieved apricot jam is used to stick the cakes together.
0:25:16 > 0:25:19Right, that's on top.
0:25:19 > 0:25:20Also known as masking jam,
0:25:20 > 0:25:23it helps prevent the crumbs getting into the icing.
0:25:23 > 0:25:26So, I'm going to start here.
0:25:26 > 0:25:29Take your time to ensure your icing is even.
0:25:29 > 0:25:31Paul, this is taking me a long time
0:25:31 > 0:25:33because it is very, very fresh to do.
0:25:33 > 0:25:36- How about you starting on the other side?- I'll try!
0:25:36 > 0:25:37We'll put the bowl between us.
0:25:42 > 0:25:44So, I'm just finishing that off.
0:25:44 > 0:25:48So that is fine, it's all ready for your beautiful finish.
0:25:48 > 0:25:52What we are going to do is start at one side here,
0:25:52 > 0:25:54feed this...
0:25:54 > 0:25:57I'm going in a bit blind. Am I still on target there?
0:25:57 > 0:25:59You are on target and you're level.
0:26:01 > 0:26:03Put the bottom one on now.
0:26:03 > 0:26:06Gently...coax it round.
0:26:08 > 0:26:12What I'm going to do is just gently peel off...
0:26:13 > 0:26:15You've got to be careful.
0:26:18 > 0:26:19It's looking good!
0:26:21 > 0:26:23I feel like giving you a big clap.
0:26:23 > 0:26:24If you don't have a thermometer,
0:26:24 > 0:26:28Mary has a simple tip to produce elegant chocolate curls.
0:26:28 > 0:26:30I've been doing a bit of experimenting
0:26:30 > 0:26:35and I find a combination of half chocolate cake covering
0:26:35 > 0:26:39and half a less expensive chocolate
0:26:39 > 0:26:43with about cocoa solids between 35 and 40,
0:26:43 > 0:26:47that is put in a bowl over hot water,
0:26:47 > 0:26:50melted together, then poured out like that
0:26:50 > 0:26:53and then, if you take a cheese parer...
0:26:53 > 0:26:55This one was bought for £1.50.
0:26:55 > 0:26:58And then you just drag it across the top.
0:26:58 > 0:26:59I think that's rather pretty,
0:26:59 > 0:27:02- with the little pleating on it. - I like that, yes.
0:27:02 > 0:27:06So, press it down really, really hard, give it a little wriggle.
0:27:06 > 0:27:10Really big, bold rolls.
0:27:10 > 0:27:14I think you could put some on the top.
0:27:14 > 0:27:15Just pile them up.
0:27:17 > 0:27:21You are known for dusting flour all over the place with your hand.
0:27:21 > 0:27:24I will do it with icing sugar over the top.
0:27:24 > 0:27:27It just gives a little finish, like snow.
0:27:27 > 0:27:30Such a special occasion.
0:27:30 > 0:27:33That, I think, is a true Showstopper.
0:27:33 > 0:27:36That looks great. You'd certainly be through to the next round,
0:27:36 > 0:27:37possibly even Star Baker, well done.
0:27:37 > 0:27:39Thank you!
0:27:49 > 0:27:53Well, Paul, this is our Showstopper chocolate creation.
0:27:53 > 0:27:57The snap on that chocolate is beautiful.
0:27:57 > 0:28:00And you've got such a good shine from it.
0:28:00 > 0:28:01- There's your piece.- Lovely!
0:28:01 > 0:28:03I'm just going to get my knife in here.
0:28:06 > 0:28:09Get myself a wedge too.
0:28:14 > 0:28:17Now for the eating. That sponge looks great.
0:28:17 > 0:28:20I think it was right that we filled the middle of each one,
0:28:20 > 0:28:23because otherwise it would be too solid and chocolate.
0:28:24 > 0:28:26Gosh, that white-chocolate ganache
0:28:26 > 0:28:31goes really well with the simple chocolate cake base.
0:28:31 > 0:28:34So you've got a sponge chocolate, you've got ganache,
0:28:34 > 0:28:35you've got tempered chocolate,
0:28:35 > 0:28:38three different types of chocolate going on in there
0:28:38 > 0:28:40and three different textures.
0:28:40 > 0:28:42But all together, the flavours really work well.
0:28:42 > 0:28:44Well, I hope you found that cake
0:28:44 > 0:28:47and all today's dishes suitably impressive.
0:28:47 > 0:28:50Make sure you join me for more next time.
0:28:50 > 0:28:52Until then, take care now. Bye-bye.