0:00:19 > 0:00:22Let's get cracking right away, because, in today's show,
0:00:22 > 0:00:25all of our chefs have got recipes and tips
0:00:25 > 0:00:28that are great to turn to when time is tight.
0:00:28 > 0:00:31These are all dishes you can create relatively quickly,
0:00:31 > 0:00:34like Nigella Lawson's sausage meatballs.
0:00:34 > 0:00:36You can eat the meatballs with whatever you like, but
0:00:36 > 0:00:40I would be sacked by my family if I didn't serve them with spaghetti.
0:00:40 > 0:00:44Nigel Slater will be showing you his herb buttered squid.
0:00:44 > 0:00:47There's Welsh rabbit done the Hairy Bikers' way.
0:00:47 > 0:00:49If they think I'm going to pay good money,
0:00:49 > 0:00:53waste my eyeballs watching two daft beggars make cheese on toast,
0:00:53 > 0:00:55they've got another think coming. Give us a chance.
0:00:55 > 0:00:59And James Martin will be showing off his icebox cake.
0:00:59 > 0:01:03They're all the dishes that you can create relatively quickly
0:01:03 > 0:01:04and our first is a pudding
0:01:04 > 0:01:07any Bake Off contestant would be proud of.
0:01:07 > 0:01:11Mary Berry's rich chocolate tray bake with feathered icing.
0:01:11 > 0:01:13Oh!
0:01:13 > 0:01:16Chocolate is a favourite with all ages.
0:01:16 > 0:01:19This chocolate tray bake, with a milk chocolate topping
0:01:19 > 0:01:24and feathering too, goes down really well with children and adults.
0:01:24 > 0:01:28'Begin by stirring six to eight tablespoons of boiling water
0:01:28 > 0:01:33'with 50g of cocoa powder and mix to a smooth paste.'
0:01:33 > 0:01:38Now that is a beautiful paste without any lumps in, look at it.
0:01:38 > 0:01:42'Now add 175g of self-raising flour,
0:01:42 > 0:01:45'275g of caster sugar,
0:01:45 > 0:01:50'a teaspoonful of baking powder and 125ml of milk.
0:01:50 > 0:01:55'Finish off with 100g of really soft butter, three eggs and mix
0:01:55 > 0:01:57'until smooth.
0:01:57 > 0:02:01'I'm using the all-in-one method, combining all
0:02:01 > 0:02:06'the ingredients at the same time. It's both quick and reliable.'
0:02:09 > 0:02:10There we are.
0:02:10 > 0:02:13I've got a tray bake tin, I've greased it
0:02:13 > 0:02:16and then lined it with non-stick paper.
0:02:16 > 0:02:19So, gently pour that in.
0:02:22 > 0:02:27The all-in-one method came, I think, in about 1966.
0:02:27 > 0:02:29I was working in London,
0:02:29 > 0:02:33doing a lot of testing of recipes for all different companies
0:02:33 > 0:02:36and I couldn't really believe that you could put
0:02:36 > 0:02:38everything in the bowl together.
0:02:38 > 0:02:41It was a revelation and gave very good results.
0:02:41 > 0:02:46'One the mixture is in, place the tray in the oven at 160 fan
0:02:46 > 0:02:50'and leave to bake for 30 to 35 minutes.'
0:02:55 > 0:02:58Now, that looks just about right
0:02:58 > 0:03:01and it's just shrinking away from the sides.
0:03:01 > 0:03:04Now, if you turn it out straight onto the rack you'll get rack
0:03:04 > 0:03:08marks all across the top and that would show through the icing.
0:03:08 > 0:03:12So if you put a tea towel on the top and then put the rack on top,
0:03:12 > 0:03:15turn it the right way up.
0:03:19 > 0:03:21Very gently, that's it.
0:03:21 > 0:03:24And then flick that tin off.
0:03:24 > 0:03:28And, you see, I lined the tin and that was important.
0:03:28 > 0:03:30And, as it's non-stick paper,
0:03:30 > 0:03:33it should come across in one fell swoop.
0:03:33 > 0:03:37'The next step is the chocolate ganache.'
0:03:37 > 0:03:40I have difficulty in keeping chocolate in our house.
0:03:40 > 0:03:44Everybody seems to find where I've put it, but I have a secret hiding
0:03:44 > 0:03:48place and that's in the drawer with my tights, nobody would go there.
0:03:48 > 0:03:53I've got exactly what I wanted and there's no pieces out of it either.
0:03:53 > 0:03:56'Gently heat 100ml of double cream
0:03:56 > 0:04:01'and stir in 200g of milk chocolate until it's completely melted.
0:04:01 > 0:04:05'Leave to cool, so it thickens and won't run off the cake.
0:04:05 > 0:04:06'For the decoration,
0:04:06 > 0:04:12'melt 100g of white chocolate in a bowl over a pan of hot water.
0:04:12 > 0:04:14'The bowl and the water mustn't touch or the chocolate will
0:04:14 > 0:04:17'get too hot and separate.
0:04:17 > 0:04:20'Before spreading the ganache, apply a thin layer of warm, sieved,
0:04:20 > 0:04:23'apricot jam.'
0:04:23 > 0:04:26Chocolate goes really well with a little bit of apricot.
0:04:26 > 0:04:28In the French patisseries,
0:04:28 > 0:04:31you'll always notice such a lot of them have a
0:04:31 > 0:04:36thin layer of apricot jam underneath the icings, next to the cake
0:04:36 > 0:04:39and it stops the crumb mixing with the icing.
0:04:39 > 0:04:43'For the feathering to work, the ganache must still be warm.
0:04:43 > 0:04:47'So, before you start, fill a piping bag with white chocolate,
0:04:47 > 0:04:50'making sure you're happy with the width of the stripe.
0:04:50 > 0:04:53'Then pour the ganache into the centre of the cake,
0:04:53 > 0:04:57'spreading evenly towards the edges.
0:04:57 > 0:05:01'Now pipe the white chocolate as straight and evenly as you can.
0:05:03 > 0:05:07'And, before it sets, drag a cocktail stick back
0:05:07 > 0:05:09'and forth over the ganache.'
0:05:16 > 0:05:17There we are.
0:05:17 > 0:05:21Feather icing is quite a good trick and I think it looks as
0:05:21 > 0:05:24though you've taken lots of trouble.
0:05:24 > 0:05:26Next, one of my favourite meals.
0:05:26 > 0:05:28It comes from Italy,
0:05:28 > 0:05:31via the kitchen of the simply marvellous Nigella Lawson.
0:05:31 > 0:05:36And she's come up with an ingenious, time-saving short cut.
0:05:36 > 0:05:39Italians take their traditions very seriously and, I mean,
0:05:39 > 0:05:42why wouldn't they?
0:05:42 > 0:05:44So I can get a bit apprehensive
0:05:44 > 0:05:46when I toy with them, as I can do.
0:05:46 > 0:05:49One of my little new inventions, or changes,
0:05:49 > 0:05:55is that Italians tend to make their meatballs out of minced beef,
0:05:55 > 0:05:58sometimes pork or a mixture, and I thought why not make things
0:05:58 > 0:06:00easier and just use Italian sausages?
0:06:00 > 0:06:02I was very gratified that,
0:06:02 > 0:06:05when I cooked this once for some Italian friends,
0:06:05 > 0:06:09not only did they like this, but they actually asked for the recipe.
0:06:11 > 0:06:15If you want to, you can unwrap them. I could get it if you want.
0:06:15 > 0:06:17That is very good.
0:06:17 > 0:06:19'Just take a packet of Italian sausages
0:06:19 > 0:06:22'and squeeze the meat out from the skins.
0:06:22 > 0:06:25'Although, actually, like my mother, I believe in child labour.
0:06:25 > 0:06:30'Now, my own children are too big, I use my niece and nephew.'
0:06:30 > 0:06:32So about the size of a cherry tomato.
0:06:32 > 0:06:35Your hands are much better suited to it than mine,
0:06:35 > 0:06:37cos you've got nice small hands.
0:06:37 > 0:06:40I've already made mine too big, so ignore me.
0:06:40 > 0:06:42- Like that?- That looks perfect.
0:06:42 > 0:06:45So, just roll them, roll them, roll them.
0:06:45 > 0:06:47You go first.
0:06:47 > 0:06:49Perfect.
0:06:49 > 0:06:50'As you roll the meatballs,
0:06:50 > 0:06:54'just place on a baking tray or any flat surface.
0:06:54 > 0:06:58'You'd be surprised how many you can get out of one packet of sausages.
0:06:59 > 0:07:04'If you use small people, with small hands, 40 meatballs is easy.'
0:07:04 > 0:07:07- Is that the right size?- Perfect.
0:07:07 > 0:07:09- Perfecto, Zachi.- Yeah.
0:07:10 > 0:07:12- Si.- Grazie.
0:07:12 > 0:07:15'Then brown the meatballs.
0:07:15 > 0:07:18'The thing about this is not only does it make them look lovely and
0:07:18 > 0:07:24'bronzed, but it makes more of their flavour go into the sauce for later.
0:07:24 > 0:07:27'I start off by heating some garlic oil in a pan.'
0:07:27 > 0:07:33That's it, mm. Makes them nice and brown before we add the sauce.
0:07:33 > 0:07:35Hm, bit small, that one.
0:07:37 > 0:07:39Thank you very much.
0:07:39 > 0:07:41Grazie mille.
0:07:41 > 0:07:45I would say you're welcome, but I don't know what it is in Italian.
0:07:45 > 0:07:49If someone says, "Grazie," you just say, "Prego."
0:07:50 > 0:07:52OK?
0:07:59 > 0:08:02'Back to my young apprentices, I get them
0:08:02 > 0:08:04'to snip some spring onions into a bowl
0:08:04 > 0:08:07'and then I add them to the pan.'
0:08:16 > 0:08:18I've got some oregano, pizza herb.
0:08:18 > 0:08:20Yeah, I like that.
0:08:20 > 0:08:23Mm, yeah, we had a pizza the other day and it had that on.
0:08:23 > 0:08:26- Sprinkled on top.- Absolutely. Well, I'm going to do quite a lot.
0:08:29 > 0:08:31'If you wanted to, at this stage,
0:08:31 > 0:08:34you could add some wine or vermouth.'
0:08:35 > 0:08:38We're going to add tomatoes.
0:08:38 > 0:08:41'I then add two cans of chopped tomatoes.
0:08:42 > 0:08:46'Half fill each can with some cold water and swill out into the pan.'
0:08:57 > 0:09:00Would you like to add a bit of pepper?
0:09:03 > 0:09:05Ella, do you... That's enough,
0:09:05 > 0:09:06otherwise Ella won't like it.
0:09:06 > 0:09:08Ella, you can add salt if you like.
0:09:10 > 0:09:14Oh, are you going to go over there? Well done.
0:09:14 > 0:09:18'All that's left to do is add a couple of bay leaves.'
0:09:22 > 0:09:26It's quite liquid, because I'm going to let them
0:09:26 > 0:09:29simmer without a lid on and that means all the water will
0:09:29 > 0:09:32evaporate and they'll have a really strong, gutsy taste.
0:09:35 > 0:09:38I'll move up a bit, so you can have a look.
0:09:38 > 0:09:41- Smell nice?- Oh, that smells so good.
0:09:45 > 0:09:48'I like to give the meatballs a gentle stir in their sauce and then,
0:09:48 > 0:09:53'when they're bubbling, I let them cook for about 15 minutes, no more.
0:09:56 > 0:10:00'Before I serve, I always like to taste just to check the seasoning.
0:10:00 > 0:10:03'And, if I feel it needs it, I add some parsley.
0:10:05 > 0:10:08'You can eat the meatballs with whatever you like, but
0:10:08 > 0:10:12'I would be sacked by my family if I didn't serve them with spaghetti.'
0:10:12 > 0:10:16Well, you did, really. I'm going to put a bit more juice.
0:10:18 > 0:10:19- Right.- OK.
0:10:21 > 0:10:23This is what you made, guys.
0:10:23 > 0:10:26- You made this, didn't you, you two?- They did.
0:10:30 > 0:10:33Anyway, it's delicious. Oh, look.
0:10:34 > 0:10:38OK, I have managed to wrap a meatball in pasta.
0:10:38 > 0:10:40A meatball in pasta.
0:10:40 > 0:10:41- Can I model for you?- Yes, you may.
0:10:41 > 0:10:43That's very good work.
0:10:44 > 0:10:47Do you start with the meatball and wrap round?
0:11:00 > 0:11:03Aw, you certainly can't go wrong with Italian meatballs.
0:11:03 > 0:11:05You know what I like to add to them?
0:11:05 > 0:11:08A nice bit of chopped bacon and some lemon zest, to give them
0:11:08 > 0:11:10a bit of an extra kick.
0:11:10 > 0:11:13And we're moving on fast to a dish that, at first, sounds somewhat
0:11:13 > 0:11:17daunting, but it in fact is one of Nigel Slater's top quick picks.
0:11:17 > 0:11:20His herb butter squid.
0:11:20 > 0:11:22Over to you, Nigel.
0:11:22 > 0:11:26'I do go out with a shopping list, but, sometimes,
0:11:26 > 0:11:29'I'm tempted to pick up something more adventurous.
0:11:29 > 0:11:32'Occasionally, I ask the shopkeepers for ideas.
0:11:32 > 0:11:34'But, sometimes, it's good just to have a go.'
0:11:38 > 0:11:40Sometimes, I look at the fishmonger's slab
0:11:40 > 0:11:44and there's things I don't know what they are and I'm dying to know.
0:11:44 > 0:11:46Some of them look quite friendly and approachable
0:11:46 > 0:11:49and others are positively scary,
0:11:49 > 0:11:51like squid.
0:11:51 > 0:11:54'Adventurous doesn't have to mean complicated.
0:11:54 > 0:11:57'This grilled squid supper takes literally minutes.'
0:11:57 > 0:12:00If I'm going to cook something that I don't know,
0:12:00 > 0:12:03a new fish or something that I've never met before,
0:12:03 > 0:12:04I want to know what it's about.
0:12:04 > 0:12:07So I don't want to mess around with it.
0:12:07 > 0:12:10'I'm serving this with a simple citrus and herb butter.
0:12:10 > 0:12:13If I've got a nice, yellow lime, which is really ripe,
0:12:13 > 0:12:15then it means it's going to have masses of juice.
0:12:15 > 0:12:18I want that freshness.
0:12:18 > 0:12:19I want that, kind of, citrus zip
0:12:19 > 0:12:23that really brings out the flavour of fish.
0:12:25 > 0:12:28Into that really bright juice and zest,
0:12:28 > 0:12:31I want to add the brightest tasting herbs.
0:12:31 > 0:12:34So maybe some basil or some mint.
0:12:35 > 0:12:38I know mint sounds a little bit strange with fish,
0:12:38 > 0:12:41but if you think about something that's going to be grilled
0:12:41 > 0:12:44and you've got those dark, smoky notes and then you've got
0:12:44 > 0:12:48the brightness of the mint, it suddenly starts to make sense.
0:12:51 > 0:12:55'A few slithers of garlic will work perfectly with the peppery
0:12:55 > 0:12:58'basil, zingy mint and grilled squid.
0:12:58 > 0:13:01'Add a good wedge of butter, a grinding of salt and pepper
0:13:01 > 0:13:05'and get stuck in.'
0:13:06 > 0:13:10That will live very happily in the fridge for a couple of days.
0:13:12 > 0:13:16You slice it off as you need it.
0:13:16 > 0:13:19It could go on steak as well.
0:13:19 > 0:13:22You know, when you see squid on a fishmonger's slab,
0:13:22 > 0:13:24it's pretty gruesome.
0:13:24 > 0:13:28It's full of black ink and if you take it home like that,
0:13:28 > 0:13:30you'll get it everywhere. It'll be all over the sink,
0:13:30 > 0:13:33it'll be all over the kitchen, it'll be all over you.
0:13:33 > 0:13:35But, you know, your fishmonger's a fishmonger
0:13:35 > 0:13:38because he wants to be, so use him.
0:13:38 > 0:13:40And say, "Look, can you prepare it for me?"
0:13:40 > 0:13:44And what you'll come home with is something that, actually, looks much
0:13:44 > 0:13:47friendlier. It isn't scary and it isn't messy,
0:13:47 > 0:13:50it's just a lovely piece of lean fish.
0:13:50 > 0:13:52'It's so easy to cook.
0:13:52 > 0:13:56'Just flatten it out and lightly score the flesh to keep it tender.
0:13:56 > 0:14:01'Trickle with some olive oil and pop it in a piping hot pan or griddle.'
0:14:07 > 0:14:11I've got to put the tentacles on, love these little chaps.
0:14:14 > 0:14:18It moves on the grid, it's like it's alive.
0:14:18 > 0:14:21It's funny how something that we know so well,
0:14:21 > 0:14:25from our Greek holidays, sliced and fried in batter,
0:14:25 > 0:14:28suddenly looks so different when you see the raw thing.
0:14:30 > 0:14:33People that cook squid regularly will all have an answer as to
0:14:33 > 0:14:37how to make it not curl up on the grill.
0:14:37 > 0:14:39I love it curling on the grill.
0:14:39 > 0:14:41It looks beautiful when it curls on the grill,
0:14:41 > 0:14:44all these amazing shapes, you never quite know what's going to happen.
0:14:48 > 0:14:50'Squid cooks fast.
0:14:50 > 0:14:54'When it's no longer see through, whip it off the heat.'
0:14:54 > 0:14:58It looks so scary on the fishmonger's slab.
0:14:58 > 0:15:00What's scary about it now?
0:15:09 > 0:15:12It just tastes of the sea and smoke from the grill.
0:15:12 > 0:15:16And then that hint of mint, lime and basil.
0:15:16 > 0:15:19It's luscious.
0:15:21 > 0:15:26'If you've never tried squid before, now there's no excuse.
0:15:26 > 0:15:28'Just ask the fishmonger to do the hard work,
0:15:28 > 0:15:32'so you can enjoy it at its simple, delicious best.'
0:15:35 > 0:15:38Thanks, Nigel. Now, something that you can turn to
0:15:38 > 0:15:40when you're too busy to hit the shops
0:15:40 > 0:15:43and have to rely on what you've got in your house.
0:15:43 > 0:15:47Most of us might have some cheese, a bit of mustard and some bread.
0:15:47 > 0:15:52And, OK, this Hairy Bikers dish isn't as quick as a cheese sandwich,
0:15:52 > 0:15:54but it's a lot more interesting.
0:15:54 > 0:15:57The Welsh rarebit.
0:15:57 > 0:16:00Which is cheese on toast by any other name.
0:16:00 > 0:16:05There is one fundamental ingredient in said rarebit. It's toast.
0:16:05 > 0:16:09Aye, but it's not just putting the cheese on, a real Welsh rabbit,
0:16:09 > 0:16:12or rarebit, you make a really thick cheese sauce
0:16:12 > 0:16:16and that contains beer, cayenne pepper, English mustard,
0:16:16 > 0:16:19Worcester sauce, you put it on your toast till it's bubbly.
0:16:19 > 0:16:23It's special and it's worth it.
0:16:23 > 0:16:24So, don't just turn off thinking,
0:16:24 > 0:16:27"If they think I'm going to pay good money,
0:16:27 > 0:16:30"waste my eyeballs watching two daft beggars make cheese on toast,
0:16:30 > 0:16:32"you've got another think coming."
0:16:32 > 0:16:35- Give us a chance. - Yeah, bear with us. Ah!- Love it.
0:16:35 > 0:16:37You're going to love it. Right.
0:16:37 > 0:16:39We start off with a pan.
0:16:39 > 0:16:42- Pan!- And then into that pan... - That's Japan!
0:16:42 > 0:16:44Ha-ha!
0:16:44 > 0:16:46A tray, I'm going to line this with foil, cos, obviously,
0:16:46 > 0:16:49you have to make the toast under a grill.
0:16:49 > 0:16:52It bubbles, you know, if you put your sauce in a toaster,
0:16:52 > 0:16:54wouldn't work, would it?
0:16:54 > 0:16:56It'd be messy, wouldn't it, really?
0:16:56 > 0:16:57- Butter.- Thank you.
0:16:57 > 0:17:01Now, we go to a little butter shop where there is a little man
0:17:01 > 0:17:04who takes little knobs of butter and wraps them up
0:17:04 > 0:17:06in lovely grease-proof paper.
0:17:06 > 0:17:09But do you ever think, maybe that butter's normal sized
0:17:09 > 0:17:13- and it's you that just got super humongous?- Yeah.
0:17:13 > 0:17:16CREEPY MUSIC PLAYS
0:17:16 > 0:17:18You'd be 20 feet tall.
0:17:18 > 0:17:20Maybe you are.
0:17:20 > 0:17:22It's all relative.
0:17:22 > 0:17:24- Yeah.- Yeah.
0:17:24 > 0:17:26Aye.
0:17:26 > 0:17:33Could this really be a very small cheese triangle and I've shrunk?
0:17:33 > 0:17:36Argh!
0:17:37 > 0:17:42Sauce, we use flour, we put that in there and make a roux.
0:17:44 > 0:17:47- Now, not a kangaroo. - Or a Michel Roux.- No.
0:17:47 > 0:17:50Not even a roodily-doo-doo-doo.
0:17:50 > 0:17:54A roux, a mixture of butter and flour that acts as a thickener.
0:17:54 > 0:17:56Ooh.
0:17:56 > 0:18:01'We melted 25g of butter and mixed in 25g of plain flour.'
0:18:01 > 0:18:04This cheese sauce, it's thick.
0:18:04 > 0:18:09Lovely, lovely, that. Now, to that, we add some milk.
0:18:09 > 0:18:11Just drizzle the milk in.
0:18:13 > 0:18:19And the other liquid component is beer, heavy beer.
0:18:20 > 0:18:23'We've used 100ml of each.'
0:18:24 > 0:18:28Excuse me, would you mind awfully passing me a whisk?
0:18:28 > 0:18:32Oh, dear, you haven't got it into lumps, have you? You naughty boy.
0:18:32 > 0:18:36Can't help it, can you? You know.
0:18:36 > 0:18:39"For the toast, cut four thick slices of wholemeal bread,
0:18:39 > 0:18:43'then grate 150g of mature cheddar cheese.'
0:18:43 > 0:18:45We're using good old cheddar.
0:18:45 > 0:18:48Caerphilly would be good, especially if you're Welsh.
0:18:48 > 0:18:51- Look at that.- It's thick.- Come here, look, who you going to call?
0:18:51 > 0:18:54- Ghostbusters! Looks like one of those things...- Ectoplasm.
0:18:54 > 0:18:56Yeah, loving that.
0:18:56 > 0:18:59One of the theories for the term Welsh rarebit, or Welsh rabbit,
0:18:59 > 0:19:02is that poor people in England would have to survive on rabbit.
0:19:02 > 0:19:05Now, the poor people in Wales, who were considerably poorer than
0:19:05 > 0:19:08the English, had to survive on cheese.
0:19:08 > 0:19:11So the cheese on toast became know as Welsh rabbit.
0:19:11 > 0:19:14It's a bit condescending, really.
0:19:14 > 0:19:15Now, you're looking at this thinking,
0:19:15 > 0:19:18"He's not going to put all that cheese in, is he?"
0:19:18 > 0:19:22- Do you know what? I am.- He is. - All of it.
0:19:22 > 0:19:25- Go on, mate, go on.- That's enough for four large slices.- Aw!
0:19:25 > 0:19:28You've worked hard, be kind to yourself.
0:19:29 > 0:19:32Now, let's make toast.
0:19:32 > 0:19:35'Prepare a baking tray by lining it with tinfoil.
0:19:35 > 0:19:38'This will keep it nice and clean from all that melted cheese.
0:19:38 > 0:19:41'Then arrange the bread onto the tray.'
0:19:41 > 0:19:44Lovely job. Time to start building up the flavours.
0:19:44 > 0:19:50To that we have mustard, Worcestershire sauce.
0:19:50 > 0:19:52- Worcestershire. - And cayenne pepper.
0:19:52 > 0:19:56One teaspoon of English mustard, or Welsh mustard,
0:19:56 > 0:19:59but something erring on the hot side.
0:20:02 > 0:20:07A pinch of cayenne pepper or chilli powder. Now, this is optional.
0:20:07 > 0:20:10I think a nice pinch, lovely red colour.
0:20:12 > 0:20:16And four teaspoons of Worcestershire sauce.
0:20:16 > 0:20:21One...two...three...four.
0:20:25 > 0:20:27One egg yolk.
0:20:29 > 0:20:31And stir that in.
0:20:36 > 0:20:39To make toast, you cut slices off a loaf.
0:20:39 > 0:20:43You put it under the grill, when it's golden, you turn it over.
0:20:43 > 0:20:46Then, when both sides are golden, you've got toast.
0:20:46 > 0:20:49Have you got that? You have, good.
0:20:51 > 0:20:54- Do you know what I'm going to do? - Hm?- I'm going to go outside.
0:20:54 > 0:20:58And give it a waft and then it might thicken up a bit,
0:20:58 > 0:21:00- because that's hot. - Aye, it's cold out.
0:21:00 > 0:21:02HE SIGHS
0:21:04 > 0:21:06Ah, lovely job.
0:21:13 > 0:21:17- Are you chilling? - Dude, listen, look at that, man.
0:21:19 > 0:21:22- Look how thick it is, look. - Whoa.- It's like Caramac.
0:21:22 > 0:21:24- It is, isn't it?- It's brilliant.
0:21:24 > 0:21:27And that's what you're looking for. So, take a ladleful.
0:21:29 > 0:21:34And divide it between your toast. And be generous with this.
0:21:37 > 0:21:40Unctuous.
0:21:40 > 0:21:42It just looks strangely like Plasticine that's been
0:21:42 > 0:21:45melted in front of the fire.
0:21:45 > 0:21:48Now, we're going to give you a Hairy Bikers top tip.
0:21:48 > 0:21:52What you need to do is make sure you spread it,
0:21:52 > 0:21:54but spread it properly.
0:21:54 > 0:21:58Right to the edges, so the edges of the toast don't burn.
0:21:58 > 0:22:00I always remember my mother used to say,
0:22:00 > 0:22:03when I was making sandwiches as a kid, putting the butter on and I'd
0:22:03 > 0:22:08miss the corners, she'd say, "Son, you'd never make a window cleaner."
0:22:08 > 0:22:11Oh, man.
0:22:11 > 0:22:13Just pop that under the grill,
0:22:13 > 0:22:17in about three minutes it'll be bubbling up like a rabid warthog.
0:22:17 > 0:22:20And under the grill.
0:22:33 > 0:22:40# It's good to touch the green, green grass of home. #
0:22:40 > 0:22:45- Oh, what! Look at those.- Oh, look, you, you lovely cheese on toast!
0:22:45 > 0:22:47Look, you, isn't it?
0:22:47 > 0:22:50- That's not cheese on toast, that's a Welsh rarebit.- Oh, man.
0:22:52 > 0:22:54One...
0:22:54 > 0:22:56Two.
0:22:56 > 0:23:01- Shall we cut it diagonally? - Oh.- You know, posh, like.- Aye.
0:23:01 > 0:23:03Aw!
0:23:03 > 0:23:07- That's proper Welsh rarebit. - Beautiful.
0:23:07 > 0:23:11- Shall we?- Oh, yes. - This is going to hurt.- Yes.
0:23:11 > 0:23:14It's one of those things that's just a comfort, isn't it?
0:23:14 > 0:23:21- Mm.- I like the cayenne and the mustard in it.
0:23:21 > 0:23:25- Oh, aye.- It just gives it a zing. - And the beer as well.- Mm, beautiful.
0:23:26 > 0:23:29Really, it's very good.
0:23:30 > 0:23:33Ah, look at those beauties. Thank you, Wales!
0:23:33 > 0:23:36- HE IMITATES WELSH ACCENT:- And you don't have to stick to cheddar.
0:23:36 > 0:23:40The topping can be made from any other hard, mature cheese.
0:23:42 > 0:23:44They're right,
0:23:44 > 0:23:47a nice Lancashire cheese can be a welcome change to cheddar.
0:23:47 > 0:23:49Or how about a bit of Caerphilly?
0:23:49 > 0:23:52Just to keep the whole Welsh theme going.
0:23:52 > 0:23:54OK, we've reached our final recipe now,
0:23:54 > 0:23:57and it's one of James Martin's favourites,
0:23:57 > 0:24:00the chiller thriller cake, that is called The Icebox Cake.
0:24:03 > 0:24:05This is an icebox cake. I think it's fantastic.
0:24:05 > 0:24:07The first time I saw it,
0:24:07 > 0:24:09I fell in love with it and I've been doing it ever since.
0:24:09 > 0:24:13It's brilliant. Icebox meaning the refrigerator.
0:24:13 > 0:24:16It's an amazing dessert.
0:24:16 > 0:24:18Just a few minutes of speedy preparation gives you
0:24:18 > 0:24:20something truly indulgent.
0:24:20 > 0:24:23And I can't get enough of it.
0:24:23 > 0:24:26'I've made my own biscuits, but this cake was designed
0:24:26 > 0:24:30'for New York housewives, who bought good quality cookies ready made.
0:24:30 > 0:24:33'You could use ginger nuts or chocolate biccies,
0:24:33 > 0:24:35'straight from the shops.
0:24:35 > 0:24:38'And, from here on in, it gets really indulgent.'
0:24:38 > 0:24:42This is an American dessert, so it's to excess, really.
0:24:43 > 0:24:47Just a small amount of double cream.
0:24:48 > 0:24:50'I say, "Small amount,"
0:24:50 > 0:24:53'but a whole litre of double cream is a lot,
0:24:53 > 0:24:55'even by American standards.'
0:24:55 > 0:24:58And then I'm going to flavour that with some of this coffee essence
0:24:58 > 0:25:00that my grandmother used to use.
0:25:00 > 0:25:02I think it's great.
0:25:02 > 0:25:05There we go.
0:25:05 > 0:25:07And then we're just going to whisk this up.
0:25:10 > 0:25:12I actually think it's quite important to half whip
0:25:12 > 0:25:16the cream first, before you add the main bulk of the flavour.
0:25:16 > 0:25:19Now, if you're going to do raspberries or strawberries in this
0:25:19 > 0:25:23mixture, do the puree, make a sauce out of it, add it at this point.
0:25:23 > 0:25:25If you add it when the cream is too whipped,
0:25:25 > 0:25:27it'll firm up the cream even more.
0:25:27 > 0:25:29'But my flavours are coffee and ginger,
0:25:29 > 0:25:33'so I'm adding the syrup from a whole jar of stem ginger.'
0:25:33 > 0:25:35And then keep mixing.
0:25:35 > 0:25:38'Whisk it again, until it's firm, but not stiff.'
0:25:38 > 0:25:43Now, what you're after is a texture very similar to that.
0:25:43 > 0:25:47Just ever so slightly whipped, so it just holds itself.
0:25:49 > 0:25:51Anything too firm,
0:25:51 > 0:25:54it's actually going to curdle as you start to layer it up.
0:25:54 > 0:25:56And anything not firm enough,
0:25:56 > 0:25:59you certainly won't end up with a cake when it comes out the fridge.
0:25:59 > 0:26:02And then, what you need to do is sort of layer it up.
0:26:02 > 0:26:05And this is where the fun part of this cake comes.
0:26:05 > 0:26:08So, get yourself a... This is a nine-inch cake board, ready.
0:26:08 > 0:26:10And you want a cake turntable for this.
0:26:10 > 0:26:13It gives you a good excuse to buy one.
0:26:13 > 0:26:15'Start with a couple of dollops of cream,
0:26:15 > 0:26:17'smothered onto the cake board.
0:26:17 > 0:26:21'I'm aiming to get it as flat as possible.
0:26:24 > 0:26:28'Then layer on the biscuits, starting with one inn the middle.'
0:26:28 > 0:26:31It actually keeps the cake level,
0:26:31 > 0:26:32as you layer this up.
0:26:33 > 0:26:36Keep adding layers of cream and layers of biscuit,
0:26:36 > 0:26:40alternating as you go, until they're all gone.
0:26:40 > 0:26:44Now, they do like to do things to excess in the States.
0:26:44 > 0:26:48One of the fantastic places I went to visit was one of the oldest
0:26:48 > 0:26:50bakeshops in the States.
0:26:50 > 0:26:53Certainly the oldest doughnut shop in the states.
0:26:53 > 0:26:58It's been run by the same family for nearly 80-odd years.
0:26:58 > 0:27:01We took a crew there and we were filming out there and we did
0:27:01 > 0:27:06this amazing shot of all the family stood outside this bakeshop.
0:27:06 > 0:27:08There was about five generations of the same family.
0:27:08 > 0:27:11We got them all to smile.
0:27:11 > 0:27:14I swear, there was one tooth between all of them.
0:27:14 > 0:27:16It was hilarious.
0:27:19 > 0:27:21'If you want to be really fancy,
0:27:21 > 0:27:25'when you get to the top layer of cream, spin the cake stand
0:27:25 > 0:27:28'and smooth it into a spiral pattern using a palette knife.
0:27:29 > 0:27:32That's why I do it.
0:27:32 > 0:27:35'The cake needs to refrigerate for a couple of hours.'
0:27:35 > 0:27:38Those biscuits turn into a cake with the softness
0:27:38 > 0:27:40and the moisture from the cream.
0:27:40 > 0:27:41'And, if you can resist temptation,
0:27:41 > 0:27:44'leaving it overnight will give perfect results.
0:27:44 > 0:27:46'Ready to eat whenever you need that little
0:27:46 > 0:27:48'bit of luxury in your busy day.
0:27:48 > 0:27:50'And, for the finishing touch,
0:27:50 > 0:27:53'I'm adding a few slices of stem ginger on top.'
0:28:00 > 0:28:02When you lift it out,
0:28:02 > 0:28:06you end up with a great cake that's made out of biscuits.
0:28:06 > 0:28:10See, this is the real ethos of home cooking in a hurry, isn't it,
0:28:10 > 0:28:14really? Simple, not a lot of work,
0:28:14 > 0:28:16but tastes fantastic.
0:28:16 > 0:28:20Tastes fantastic and looks brilliant, too. Thanks, James.
0:28:20 > 0:28:23And, with that, time has caught up with us again.
0:28:23 > 0:28:28But do join me again soon for more of the Best Dishes Ever.