0:00:20 > 0:00:24Today's show is all about staying in our cookery comfort zone,
0:00:24 > 0:00:27with our chefs all showcasing recipes that aren't
0:00:27 > 0:00:29terrifyingly tricky.
0:00:29 > 0:00:32Now, that might mean on occasions trusting them when they say you can
0:00:32 > 0:00:37do it, of course, but overall the message is, let's keep it simple.
0:00:37 > 0:00:41So, we'll have Nigel Slater's lazy loaf.
0:00:41 > 0:00:44'Dive into your loaf when it is fresh out of the oven, if you can.'
0:00:44 > 0:00:47There's a nice bit of haddock from James Martin.
0:00:47 > 0:00:51This is beautiful, it smells like lovely and smoked,
0:00:51 > 0:00:55- it's just delicious.- We have butterfly cakes from Mary Berry.
0:00:55 > 0:00:58These are the wings of the butterflies that transform them
0:00:58 > 0:01:01from cupcakes to butterfly cakes.
0:01:01 > 0:01:04There are fishcakes from The Hairy Bikers.
0:01:04 > 0:01:06It is a marriage made in heaven.
0:01:06 > 0:01:11But we start with some sausage rolls and palmiers from Lorraine Pascale.
0:01:11 > 0:01:14And her secret to keeping it simple is to pay for your puff pastry.
0:01:17 > 0:01:20I find one of the best shortcuts
0:01:20 > 0:01:24when you're baking is shop-bought pastry.
0:01:24 > 0:01:27It's not a dirty word, and there's no shame in it at all.
0:01:27 > 0:01:30You can get everything, from filo to shortcrust,
0:01:30 > 0:01:33but the one I need today is puff.
0:01:35 > 0:01:39Now, what I've got in mind are some short-cut canapes
0:01:39 > 0:01:41made with puff pastry.
0:01:41 > 0:01:45I'm thinking a sun-dried tomato palmier...
0:01:45 > 0:01:49and some good old-fashioned sausage rolls.
0:01:49 > 0:01:52God, you know, I haven't had sausage rolls for ages.
0:01:55 > 0:01:57So, puff.
0:01:57 > 0:02:00Start off with lots of flour. We don't want it sticking to the board.
0:02:00 > 0:02:03And I'm going to roll it into an oblong.
0:02:03 > 0:02:06And before you start to use it, get it out of the fridge...
0:02:06 > 0:02:10about five minutes before, so it is not too hard.
0:02:10 > 0:02:12It does take a little bit of experience to get
0:02:12 > 0:02:14it into a perfect rectangular shape.
0:02:14 > 0:02:17So don't worry if it goes wonky because you can just trim it down afterwards,
0:02:17 > 0:02:22it is not a problem at all. OK. Now, the sausages.
0:02:22 > 0:02:26So, I've got these lovely pork and leek sausages.
0:02:26 > 0:02:29You can use any sausages. Venison, lamb, what ever you like,
0:02:29 > 0:02:34or even veggie. I'm going to cut them in half.
0:02:34 > 0:02:38OK. So, I'm going to put my sausage down there.
0:02:38 > 0:02:42And then cut all the way down, because I need 16 of these.
0:02:42 > 0:02:44OK, I like to flavour my sausages.
0:02:44 > 0:02:47Even though these taste really good already.
0:02:47 > 0:02:51You can use some rosemary or thyme. Anything you want.
0:02:51 > 0:02:52Just get creative.
0:02:52 > 0:02:55I need to give it one little line of egg wash
0:02:55 > 0:02:57so the pastry sticks nicely round the sausage.
0:02:57 > 0:03:01So I need one egg. A nice whisk.
0:03:01 > 0:03:04And just brush it like that.
0:03:06 > 0:03:07Roll it up.
0:03:10 > 0:03:11Ah.
0:03:11 > 0:03:14There you go, one gorgeous sausage roll.
0:03:14 > 0:03:16Now for the next 15.
0:03:33 > 0:03:35So, quick hand wash, and then I'll pop the sausage rolls in the
0:03:35 > 0:03:39fridge for about 20 minutes so they keep their shape in the oven.
0:03:49 > 0:03:53So, these have been chilling for 25 minutes.
0:03:53 > 0:03:56And now they are lovely and firm.
0:03:56 > 0:03:58Just take off the clingfilm.
0:03:58 > 0:04:00I'm going to prick them with a fork,
0:04:00 > 0:04:04for no other reason than I think it looks pretty.
0:04:04 > 0:04:07Then they need this egg glaze.
0:04:07 > 0:04:12The glaze makes the sausage rolls look so lovely and shiny.
0:04:12 > 0:04:14I can't wait to eat these.
0:04:14 > 0:04:18OK, so into the oven for 25 to 30 minutes, at 200 degrees.
0:04:23 > 0:04:27So, sausage rolls aren't the only superfast canape
0:04:27 > 0:04:30I can make with puff.
0:04:30 > 0:04:33These little beauties are called palmiers.
0:04:33 > 0:04:36And I've made them with sun-dried tomatoes and rosemary.
0:04:36 > 0:04:39This is where I'm up to so far.
0:04:39 > 0:04:43First, I got the 500g of puff pastry onto a well floured board,
0:04:43 > 0:04:45and then I rolled it out into a large rectangle
0:04:45 > 0:04:48until the pastry was about as thick as a pound coin.
0:04:48 > 0:04:51I chopped up a jar of sun-dried tomatoes that were drained,
0:04:51 > 0:04:56and spread them all over the pastry, sprinkled it with some rosemary.
0:04:56 > 0:04:59And with the shortest edge facing me, took the long
0:04:59 > 0:05:03edges of the pastry and rolled them up to meet in the middle.
0:05:03 > 0:05:04Put it onto a baking tray,
0:05:04 > 0:05:07and let it chill in the fridge for half an hour.
0:05:07 > 0:05:12Now get a really sharp knife and slice them
0:05:12 > 0:05:17into about one centimetre...pieces.
0:05:19 > 0:05:21And they need to go on a baking tray...
0:05:21 > 0:05:23and get glazed.
0:05:31 > 0:05:34You can put the egg wash all over it.
0:05:34 > 0:05:37And these need to go into the oven for 15 minutes with the sausage rolls.
0:05:44 > 0:05:46SHE LAUGHS
0:06:07 > 0:06:11So there we are, sausage rolls, palmiers in no time at all.
0:06:17 > 0:06:19I like her style.
0:06:19 > 0:06:21Now, unless you are a baker, most people tend to
0:06:21 > 0:06:25think of home-made bread as something that's not too easy.
0:06:25 > 0:06:27Well, think again.
0:06:27 > 0:06:31Here's Nigel Slater with what he calls his lazy loaf.
0:06:32 > 0:06:36'I make an old-fashioned loaf that is done and dusted within the hour.
0:06:39 > 0:06:41'And when it is fresh out of the oven,
0:06:41 > 0:06:44'I've got the perfect filling in mind.
0:06:44 > 0:06:48'To start with, mix 225g of plain flour,
0:06:48 > 0:06:52'and the same again of wholemeal, to add some texture.'
0:06:52 > 0:06:58You know, there is this idea that baking bread...
0:06:58 > 0:06:59is complicated.
0:06:59 > 0:07:02That it involves so many processes.
0:07:02 > 0:07:05And yes, it is very different to everyday cooking.
0:07:05 > 0:07:08Partly because you're weighing things, partly because there's
0:07:08 > 0:07:12a little bit of chemistry involved, and sometimes a wee bit of magic.
0:07:12 > 0:07:15But it is a question of getting in there and having a go.
0:07:17 > 0:07:20And no, it doesn't always work.
0:07:20 > 0:07:23My first loaf ended up on the lawn for the birds.
0:07:23 > 0:07:26My father just chucked it out of the window.
0:07:26 > 0:07:29But then it got better and better. Easier.
0:07:29 > 0:07:31'Add a teaspoon of salt and sugar,
0:07:31 > 0:07:34and then here's the bit that makes this lazy.
0:07:34 > 0:07:37'I'm using bicarbonate of soda instead of yeast to
0:07:37 > 0:07:38'make my loaf rise.
0:07:38 > 0:07:42'Which means I don't have to leave it for hours before cooking it.'
0:07:42 > 0:07:44It's sort of an ingredient that just sits there on the shelf.
0:07:44 > 0:07:46But watch the sell by date.
0:07:46 > 0:07:49It is actually quite short on bicarbonate soda.
0:07:49 > 0:07:53If it has passed the sell by date, put it in a little dish,
0:07:53 > 0:07:56in the fridge, and that will make the fridge smell lovely and fresh.
0:07:56 > 0:08:01'Every loaf need some liquid, and the usual thing is warm water.'
0:08:01 > 0:08:03But I like my loaves to have a little bit of flavour,
0:08:03 > 0:08:07something slightly sharp in the background.
0:08:07 > 0:08:10So I tend to use buttermilk, sometimes yoghurt.
0:08:12 > 0:08:15'You need to use natural yoghurt here,
0:08:15 > 0:08:17'without any flavourings or sugar.
0:08:17 > 0:08:20'About 300mls will do.'
0:08:20 > 0:08:22Make sure it is live yoghurt.
0:08:22 > 0:08:25Because that's what will help to make it work.
0:08:26 > 0:08:29'A dribble of milk will make the yoghurt a bit more pourable.'
0:08:33 > 0:08:38I simply pour that into the flours - the salt, the sugar and the bicarb -
0:08:38 > 0:08:41and then just bring all the ingredients together.
0:08:43 > 0:08:45A bread dough should be quite soft.
0:08:47 > 0:08:51You should get the feeling that there is something
0:08:51 > 0:08:54happening inside, and that doesn't really make sense until you actually
0:08:54 > 0:08:57start to do it and you get your hands in there.
0:08:57 > 0:09:00And you will feel there's kind of something going on.
0:09:01 > 0:09:04I always like to think I can feel its heart beating.
0:09:05 > 0:09:08'Because I'm not using any yeast,
0:09:08 > 0:09:11'I can stick my loaf straight in the oven.
0:09:11 > 0:09:16'I've already preheated a pot, just to help to create a crackling crust.
0:09:16 > 0:09:19'Dust the pot with flour to stop the dough sticking.'
0:09:20 > 0:09:25Pop it in there. Just to make it easier to break open.
0:09:25 > 0:09:28Just put a little cross on the top.
0:09:29 > 0:09:34And then let's just pop this in the oven for about half an hour, 25 minutes or so.
0:09:34 > 0:09:37'While that's doing its thing, here's a quick recap.
0:09:41 > 0:09:44'Don't forget, you can download full details
0:09:44 > 0:09:46'of all my recipes on the BBC website.
0:09:55 > 0:09:59'Dive into your loaf when it is fresh out of the oven, if you can.
0:10:01 > 0:10:05'This is when I usually dabble with an assortment of fillings.
0:10:05 > 0:10:07'Depending on what's in the fridge.
0:10:09 > 0:10:13'Today, I've got some bacon crisping under the grill.
0:10:14 > 0:10:18'A good dollop of chutney will give a sweet and fiery kick.
0:10:19 > 0:10:22'Then a crisp, cool lettuce leaf,
0:10:22 > 0:10:26'and finally, silky smoked salmon adds a bit of luxury.
0:10:27 > 0:10:29'That's it.
0:10:29 > 0:10:32'My salmon, bacon and chutney sandwich.'
0:10:33 > 0:10:35Yes, it is an unusual combination.
0:10:35 > 0:10:39Soft, silky salmon. Hot, crisp bacon.
0:10:39 > 0:10:41But it works.
0:10:48 > 0:10:50It so works.
0:10:50 > 0:10:53Now, how easy was that?
0:10:53 > 0:10:55You thought you'd get one of Nigel's recipes,
0:10:55 > 0:10:57and then without any extra effort from you,
0:10:57 > 0:11:01he slipped in the sandwich at the other end. Lovely.
0:11:01 > 0:11:03Now, another dish that is good, solid
0:11:03 > 0:11:07and traditional with no-frills or complications. It's over to
0:11:07 > 0:11:10James Martin, who's poaching a beautiful piece of haddock.
0:11:12 > 0:11:14'It was my granny's favourite.
0:11:14 > 0:11:18'Poached haddock with egg and spinach in a mustard sauce.
0:11:18 > 0:11:21'Rich in flavour and packed full of protein,
0:11:21 > 0:11:25'it's my perfect prescription to get back on track.'
0:11:25 > 0:11:29Really, for this, it's all about the quality of the smoked haddock.
0:11:29 > 0:11:33This is beautiful, it smells like lovely and smoked,
0:11:33 > 0:11:34it's just delicious.
0:11:34 > 0:11:38My gran would actually queue up in York at the market to get the best
0:11:38 > 0:11:41smoked haddock. What we are going to do is just poach
0:11:41 > 0:11:43this nice and easily.
0:11:46 > 0:11:50'I'm using a basic poaching liquor of milk, sliced onion and bay leaf.
0:11:52 > 0:11:55'While that's doing, I can get on with the egg.'
0:11:55 > 0:11:57What we are going to do is bring this to the boil.
0:11:57 > 0:12:00With a good pinch of salt.
0:12:00 > 0:12:02And just a small amount of white wine vinegar.
0:12:02 > 0:12:05I use white wine vinegar instead of malt vinegar, purely
0:12:05 > 0:12:09the fact that it flavours the egg too much if you use malt vinegar,
0:12:09 > 0:12:11and it also colours the water too much.
0:12:11 > 0:12:14You end up with a slightly grey looking egg.
0:12:14 > 0:12:17The great thing about these eggs, you can make them in advance.
0:12:17 > 0:12:20And to do that, just take a bowl with some ice in it.
0:12:23 > 0:12:25Just a little bit of cold ice water.
0:12:30 > 0:12:33And really, the secret with poached eggs is plenty of water,
0:12:33 > 0:12:35rapidly boiled.
0:12:35 > 0:12:38And what you do with this is just create a little swirl, a little
0:12:38 > 0:12:42vortex in the middle, and then crack the egg on the side of the pan.
0:12:42 > 0:12:43In the centre.
0:12:45 > 0:12:48And what's happening is, as it swirls around,
0:12:48 > 0:12:52you get this sort of egg white seal the egg yolk, which is
0:12:52 > 0:12:54exactly what is happening in our pan now.
0:12:54 > 0:12:57And the most important thing with this is we use fresh eggs.
0:12:57 > 0:12:59Because if you use old eggs,
0:12:59 > 0:13:04the whites actually start to separate and end up being very thin and watery.
0:13:04 > 0:13:07When you break them in a pan, they just go everywhere.
0:13:07 > 0:13:11Now, what you want to do is just, basically, very carefully flip
0:13:11 > 0:13:12the fish over...
0:13:13 > 0:13:15..at this point.
0:13:15 > 0:13:17Be careful with it, really, because you don't want it to break.
0:13:17 > 0:13:19That's why it is really important to keep
0:13:19 > 0:13:22the skin on the haddock as well, that way it will hold it together.
0:13:22 > 0:13:25It only takes about two minutes on one side, turn it over,
0:13:25 > 0:13:26and two minutes on the other side.
0:13:26 > 0:13:30The egg is actually nicely cooked like that.
0:13:30 > 0:13:32Ice cold water.
0:13:32 > 0:13:36It stops to cooking. That means the yolk inside stays lovely and runny.
0:13:36 > 0:13:40And you can keep those in the fridge now for about 24 hours.
0:13:40 > 0:13:42Now, at this point, really, we can take the haddock out.
0:13:42 > 0:13:44The key to this is not to overcook it.
0:13:44 > 0:13:47Obviously you've got to make sure it is cooked.
0:13:47 > 0:13:50Now, there is a really distinct smell
0:13:50 > 0:13:53when you are doing natural smoked haddock like this.
0:13:53 > 0:13:56It just smells fantastic.
0:13:56 > 0:13:57The best way to tell
0:13:57 > 0:14:00whether it is cooked is just basically by pressing it.
0:14:00 > 0:14:03If the flesh of the haddock starts to break just ever
0:14:03 > 0:14:07so slightly, that's cooked. Just keep it warm in the oven.
0:14:07 > 0:14:10And then we can turn our attention to the sauce.
0:14:12 > 0:14:13'It couldn't be easier.
0:14:13 > 0:14:16'Melt some butter in a pan, add a sprinkle of flour...
0:14:18 > 0:14:21'..give it a stir, then hey presto, you've got a roux.'
0:14:24 > 0:14:28And then we can just literally decant
0:14:28 > 0:14:32some of our milk into the pan.
0:14:32 > 0:14:34Don't add too much of the milk at the same time.
0:14:36 > 0:14:39'And it will come together a treat.
0:14:39 > 0:14:42'A dollop of English mustard will give it a bit of added bite.'
0:14:51 > 0:14:54Pinch of salt. Nice crack of black pepper.
0:15:00 > 0:15:03And then it will need a squeeze of lemon.
0:15:07 > 0:15:09Just a nice little bit of lemon juice.
0:15:11 > 0:15:15'It's the perfect mustard sauce, just like my grandad used to make.'
0:15:17 > 0:15:21Now, I'm going to serve this with some spinach.
0:15:21 > 0:15:23My grandad was a fantastic guy.
0:15:23 > 0:15:26He used to go to the local pub, and he was
0:15:26 > 0:15:30so infamous around the local pub that they built him a chain all across.
0:15:30 > 0:15:33The chain went from the bar with a bell on it, all the way,
0:15:33 > 0:15:36right across the ceiling and down to his special seat.
0:15:36 > 0:15:39And he used to pull the chain like a toilet pull
0:15:39 > 0:15:41whenever he wanted another pint.
0:15:41 > 0:15:42HE LAUGHS
0:15:42 > 0:15:46He was a character, he was an amazing bloke,
0:15:46 > 0:15:49and how the hell my grandmother coped with him. He was just a...
0:15:49 > 0:15:51But your typical old school bloke, really.
0:15:51 > 0:15:54He used to go to the Conservative club, purely for the fact
0:15:54 > 0:15:56their snooker tables were better than the Labour club.
0:15:56 > 0:15:58But he used to vote Labour.
0:15:58 > 0:16:02You know. He was a bit of a legend, really, was my grandad.
0:16:03 > 0:16:09Died, like most legends, far too soon in life, but top man.
0:16:09 > 0:16:12So, a little bit of spinach on the plate.
0:16:12 > 0:16:16Before I take the haddock out, the great thing about doing an egg like
0:16:16 > 0:16:20this is when you get the egg, and you can see it is perfect like this.
0:16:20 > 0:16:21Lovely and poached in the middle.
0:16:21 > 0:16:24And then all we can do is just drop it back into the water.
0:16:24 > 0:16:28And all it wants is about 20, 30 seconds in there.
0:16:28 > 0:16:30We can then take our haddock out.
0:16:32 > 0:16:34Onto the plate like that.
0:16:34 > 0:16:39Lift it out. You can see it is hot. You've got a perfectly cooked egg.
0:16:39 > 0:16:42'If you are cooking for more than one, the beauty of having prepared
0:16:42 > 0:16:46'eggs in advance means everybody gets theirs perfectly cooked.'
0:16:46 > 0:16:51You've got this lovely sauce to go with it over the top.
0:16:52 > 0:16:56And to be honest, there's nothing better, is there, really,
0:16:56 > 0:16:59than just simple ingredients cooked like this?
0:16:59 > 0:17:02And when you crack the egg...
0:17:02 > 0:17:04See, that's what it is all about.
0:17:04 > 0:17:08Beautiful, rich yolk in the centre, but this combination
0:17:08 > 0:17:13of the mustard, the spinach, the beautiful poached haddock...
0:17:16 > 0:17:18This is what it's all about.
0:17:22 > 0:17:25Almost as good as my grandad's. Not quite, but almost.
0:17:27 > 0:17:30'Gorgeous. Just what the doctor ordered.'
0:17:31 > 0:17:33Thanks, James. And do you know what,
0:17:33 > 0:17:36we're sticking with fish for our next recipe, too.
0:17:36 > 0:17:40These Hairy Bikers' fishcakes may sound like worryingly hard work
0:17:40 > 0:17:43because they've got cod, salmon and haddock in there, too.
0:17:43 > 0:17:47But all you're really doing is binding them together.
0:17:47 > 0:17:50In the Best of British kitchen, we've got a recipe that
0:17:50 > 0:17:53celebrates fish on a Friday in style.
0:17:53 > 0:17:55We're making lush salmon,
0:17:55 > 0:18:00cod and smoked haddock fishcakes in a buttery parsley sauce.
0:18:00 > 0:18:04- Who doesn't love a fishcake? It's fish without the hassle.- It is.
0:18:04 > 0:18:08And it makes whatever fish you buy go an awful long way.
0:18:08 > 0:18:10- It's a good easy eat. - Right, all I've done,
0:18:10 > 0:18:15cos we need some mash obviously to base our fishcakes round, I've cut
0:18:15 > 0:18:20some potatoes into 3cm chunks, boil the...daylights out of them
0:18:20 > 0:18:22and then mash 'em.
0:18:22 > 0:18:25There's fish galore in this recipe.
0:18:25 > 0:18:29Place a 250 gram salmon fillet, 250 gram cod fillet
0:18:29 > 0:18:33and a 100 gram smoked haddock fillet into a shallow pan.
0:18:34 > 0:18:37I remember, Dave, on a Friday morning,
0:18:37 > 0:18:41what you would hear is you would hear a horn go in the street...
0:18:41 > 0:18:44- Fish, fish!- That was the fish man.
0:18:44 > 0:18:50Pour in 500ml of milk, season...
0:18:52 > 0:18:56..then add in a bay leaf and heat up till it starts to bubble.
0:18:56 > 0:18:59So, Dave, when is a fish not a fish?
0:18:59 > 0:19:03Since medieval times, we've always had a boom on a Friday for fish.
0:19:03 > 0:19:05And actually, the rules were relaxed
0:19:05 > 0:19:07a bit as to what was defined as fish.
0:19:07 > 0:19:10Beavers and seals qualified as fish
0:19:10 > 0:19:13because they live predominantly in the water.
0:19:13 > 0:19:16- Oh.- That's one way of getting round religion, isn't it?
0:19:16 > 0:19:19You can logic your way out of any argument.
0:19:19 > 0:19:22When the milk has started to bubble, cover it up
0:19:22 > 0:19:24and turn off the heat immediately.
0:19:24 > 0:19:27Leave it to stand for ten minutes, which will cook the fish
0:19:27 > 0:19:29and infuse it with flavour.
0:19:29 > 0:19:33The spuds should be ready now, so once drained, get mashing.
0:19:37 > 0:19:39When it's cooked, take the fish out.
0:19:39 > 0:19:43Make sure there's no bones and flake it into a bowl.
0:19:43 > 0:19:46So, that's the cod, the smoked haddock and the salmon.
0:19:48 > 0:19:53Right, I've got my fish there. I'm just going to strain off the milk.
0:19:56 > 0:20:00And set this aside, ready to make the parsley sauce.
0:20:00 > 0:20:03You get the most wonderful rich tasting sauce.
0:20:06 > 0:20:08Chop up six spring onions and whack them
0:20:08 > 0:20:11in the mash with a load of salt and a load of pepper.
0:20:16 > 0:20:18Add the zest of half an unwaxed lemon.
0:20:18 > 0:20:22Once the zest goes in, mix well to combine.
0:20:23 > 0:20:27Preparing ahead, put about 25 grams of flour
0:20:27 > 0:20:30and two beaten eggs on to a plate,
0:20:30 > 0:20:32alongside a bowl of breadcrumbs.
0:20:33 > 0:20:36Add the potato mix into the flaked fish and mix it up.
0:20:39 > 0:20:44So, take a handful of the fishcake mixture and form into...
0:20:44 > 0:20:47I think about that size.
0:20:47 > 0:20:50That, to me... What do you think?
0:20:50 > 0:20:52I think that's spot on.
0:20:52 > 0:20:55That's a good fishcake.
0:20:55 > 0:20:57Heat a glug of oil in a frying pan,
0:20:57 > 0:20:59then coat the fishcakes in the flour.
0:21:01 > 0:21:05Roll them in the egg, not forgetting the edges.
0:21:06 > 0:21:10And then cover them with the breadcrumbs.
0:21:10 > 0:21:12And place them in the frying pan to cook.
0:21:12 > 0:21:17- SIZZLES - Ooh, that's too much. Can you turn that down, Kingy?
0:21:17 > 0:21:20When you've browned them on both sides,
0:21:20 > 0:21:22pop them on to some baking parchment.
0:21:27 > 0:21:30As my mother used to say, it should be the size of a hockey puck!
0:21:30 > 0:21:32The thing is, I didn't know what a hockey puck was.
0:21:32 > 0:21:34I don't think she did either!
0:21:34 > 0:21:38Now, you've got to have a sauce with these fishy bundles of loveliness.
0:21:38 > 0:21:41Grab a handful of parsley and finely chop it.
0:21:46 > 0:21:50You know, Kingy, it is said that parsley grows better
0:21:50 > 0:21:52- if it's planted by a woman? - Really?
0:21:52 > 0:21:57It's also said that if a woman plants parsley, soon after,
0:21:57 > 0:21:58she'll fall pregnant.
0:21:58 > 0:22:02Eh, I tell you what, there'll be loads of lads
0:22:02 > 0:22:05getting off their settee now, going, "Get out the garden!"
0:22:05 > 0:22:09I tell you what else as well, you sprinkle parsley on the head,
0:22:09 > 0:22:12it's said to be a cure for baldness, you know?
0:22:13 > 0:22:15Why would that be of interest to me?
0:22:20 > 0:22:22One could not say.
0:22:24 > 0:22:27Put the fishcakes in the oven for about ten minutes to
0:22:27 > 0:22:30finish them off.
0:22:30 > 0:22:33Now, back to our luscious parsley sauce.
0:22:33 > 0:22:35Melt 25 grams of butter into a saucepan
0:22:35 > 0:22:38and sprinkle in 25 grams of flour.
0:22:38 > 0:22:41Just like making a basic white sauce, really.
0:22:41 > 0:22:46Now, start to trickle in that strained fish poaching liquor.
0:22:48 > 0:22:51And this is going to be a lump-free experience.
0:22:54 > 0:22:57Add in the parsley and simmer the sauce for three minutes,
0:22:57 > 0:22:59until it's thickened.
0:22:59 > 0:23:02Look at this. As if you put an emerald in a blender.
0:23:06 > 0:23:09After ten minutes, the fishcakes are ready.
0:23:11 > 0:23:15Serve them up with a lovely bit of kale and the parsley sauce.
0:23:15 > 0:23:18Job done.
0:23:20 > 0:23:22Got to get some of that sauce.
0:23:25 > 0:23:27Oh, man!
0:23:27 > 0:23:30It's a marriage made in heaven.
0:23:30 > 0:23:33Well, mate, thank goodness it's Friday!
0:23:33 > 0:23:37Oh, I tell you what though. This would be great any day of the week.
0:23:38 > 0:23:41Friday happiness on a plate and no doubt,
0:23:41 > 0:23:44we've been encouraged to experiment with recipes like this, thanks to
0:23:44 > 0:23:49fish being a brilliant alternative to meat in years gone by.
0:23:49 > 0:23:52And thankfully, we didn't have to go near a seal.
0:23:56 > 0:23:58Ah, wonderful!
0:23:58 > 0:24:01And we're going from fishcakes to regular cakes for our final
0:24:01 > 0:24:04dish of the day. These are from Mary Berry
0:24:04 > 0:24:07and they're definitely not technically challenging.
0:24:07 > 0:24:09In fact, they are child's play.
0:24:10 > 0:24:12I used to bake scones
0:24:12 > 0:24:15and cakes for afternoon tea with my daughter Annabelle.
0:24:15 > 0:24:18Now, I'm doing the same with my granddaughters.
0:24:18 > 0:24:22They enjoy making these orange butterfly cakes
0:24:22 > 0:24:24as much as they love eating them.
0:24:24 > 0:24:26Abbey and Grace are here today to help me.
0:24:26 > 0:24:30I wonder how much they've remembered since the last time we made them.
0:24:30 > 0:24:36So, we need 100 grams of baking spread. That's it. Caster sugar...
0:24:36 > 0:24:40It's a simple all in one recipe that uses equal amounts of baking
0:24:40 > 0:24:43spread, sugar and self-raising flour.
0:24:43 > 0:24:48So we have a little bit of baking powder and... A level teaspoon.
0:24:48 > 0:24:52Make it level. Level... You can put your finger on it.
0:24:52 > 0:24:53That's it.
0:24:53 > 0:24:56If you add more baking powder, it will rise up in the oven
0:24:56 > 0:24:59and fall down again, so never add too much.
0:24:59 > 0:25:00That's it.
0:25:00 > 0:25:02So, what's missing out of that then?
0:25:02 > 0:25:04- Orange.- That's right.
0:25:04 > 0:25:06Can you find an orange over there?
0:25:06 > 0:25:10- I think you'll find it easier to actually grate on the table...- Yes.
0:25:10 > 0:25:13That's it. Get as much as you can and turning it all the time.
0:25:13 > 0:25:16- Grates much more easily than our one at home.- Does it?
0:25:16 > 0:25:19- What happens to your one at home? - We have to go...
0:25:19 > 0:25:22- It's got a bit blunt, has it? - Yeah.
0:25:22 > 0:25:27I think you've done pretty well with that. Got maximum out of it.
0:25:27 > 0:25:31When I was doing this with your young cousins, I have to put
0:25:31 > 0:25:35a plate underneath because they drop most of on the table.
0:25:35 > 0:25:39So, we're going to mix that. Now, that's Granny's mixer
0:25:39 > 0:25:42and I've had it for more years than I've had you.
0:25:42 > 0:25:45And it does make an awful lot of noise, but it still works.
0:25:53 > 0:25:55Turn that off a second.
0:25:55 > 0:25:58So, how about Gracie coming and having a go?
0:25:58 > 0:26:01- Keep it straight and upright, otherwise it'll go on Granny.- OK.
0:26:07 > 0:26:09- Do you think that's done?- Yeah.
0:26:09 > 0:26:12And after all these years, it still works.
0:26:12 > 0:26:16Once the cake mix is ready, spoon it into individual paper cases,
0:26:16 > 0:26:19a bit at a time, making them as even as possible.
0:26:19 > 0:26:21Are you doing one or two scoops, Grace?
0:26:21 > 0:26:25I did do two and then I saw you doing one, so I did two... One.
0:26:25 > 0:26:26OK.
0:26:30 > 0:26:33That's it. So, what does it taste like?
0:26:33 > 0:26:35Delicious.
0:26:37 > 0:26:40Next, put the cakes into the oven at 160 fan
0:26:40 > 0:26:42and bake for 15 to 20 minutes.
0:26:46 > 0:26:48They smell good.
0:26:48 > 0:26:50You know, you've got those just right.
0:26:50 > 0:26:52They're all beautifully evenly baked.
0:26:54 > 0:26:58For the butter icing, sift 100 grams of icing sugar
0:26:58 > 0:27:01and beat it into 50 grams of softened butter.
0:27:07 > 0:27:09So, these are cool now,
0:27:09 > 0:27:12so you're going to have to take the tops off
0:27:12 > 0:27:15and you've done this several times before,
0:27:15 > 0:27:18but what are the important things to do with this?
0:27:18 > 0:27:20You have to cut them in half to make the wings and put them
0:27:20 > 0:27:22- the right way round.- That's it.
0:27:22 > 0:27:25These are the wings of the butterflies,
0:27:25 > 0:27:28that transform them from cupcakes to butterfly cakes.
0:27:28 > 0:27:32Once all the cakes are cut, it's time for my secret filling.
0:27:32 > 0:27:34- There you are. Off you go. - Thank you.
0:27:34 > 0:27:36A dollop of orange curd.
0:27:40 > 0:27:44Sometimes, they can be a little bit dry underneath, so a little spoon
0:27:44 > 0:27:48of orange curd for orange butterfly cakes makes them quite different.
0:27:50 > 0:27:53Cover the cakes with a generous swirl of icing.
0:27:53 > 0:27:55Place butterfly wings on top
0:27:55 > 0:27:57and finish with a dusting of icing sugar.
0:27:57 > 0:28:01Are you going to have a go first, Abbey? Take those knives away.
0:28:01 > 0:28:06And the rule in my house is, if you've made it, you get first try.
0:28:06 > 0:28:08So, what's the verdict?
0:28:08 > 0:28:11- Mm!- You can definitely taste the orange in there.
0:28:11 > 0:28:13They're nice and crisp on the top.
0:28:13 > 0:28:16I think well done. I think they're near perfection.
0:28:17 > 0:28:20Thanks to Mary and family and to all our chefs.
0:28:20 > 0:28:24I hope you've enjoyed today's selections and do join me
0:28:24 > 0:28:26again for more helpings next time.
0:28:26 > 0:28:28Take care. Bye-bye.