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Baking really is one of the best
things in life.

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Who can resist the
joy of a warm cookie...

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And I can tell you it
is absolutely delicious.

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..the pleasure of a creamy sponge...

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That looks gorgeous.

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<font color="

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Sometimes, it's the simple
things that we love the most.

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So in this series, I'll be
celebrating the everyday,

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elevating ordinary bakes
into extraordinary treats.

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This bake is so easy,
<font color="

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When I cook things
that are really fast,

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I feel really accomplished.

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From family meals that let
the oven take the strain...

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If you are looking for an epic bake,

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you came to the right place.

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<font color="

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All that delicious flavour.
Just look at it!

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..and the simplest
of celebratory sweets.

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That is the magic of baking.

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Plus, go-to favourites from some
of the best bakers in Britain.

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<font color="
It's bringing me joy.

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This is baking for you, for me,

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and the people you love
for every day of the year.

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This week, fat-free
bakes for all the family.

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From my triple stack naan sarnie
<font color="

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Ask my kids who
makes the best sandwich.

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Ma makes the best sandwiches.
They know it.

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To a punchy Mexican one-pot wonder.

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Is this everyday cooking?
Of course it is.

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Is it special? Absolutely.

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<font color="

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Yes, you heard right.

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Cookie pie.

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Need I say more?

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But first, a traditional sweet treat
gets a Hussain family makeover.

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Family baking can be everyday.

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It can be simple.

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It can be stuff that you've
<font color="

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but it can still be special.

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Flapjacks are a staple,
a must in our house

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ever since we've had kids.

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I have made so many
different variations,

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and this one is my favourite.

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<font color="
of tart raspberry jam

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and a cheeky triple
chocolate topping,

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these ultimate flapjacks
are a foolproof bake

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for all the family.

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But don't just take my word for it.

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Hey. Hi.

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<font color="
things that my daughter Maryam

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and I baked together.

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And it has since been one
thing she makes all the time.

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Tell them what your favourite thing
is in the whole wide world.

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Flapjacks. Yes!

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<font color="
going to start off with -

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250g of unsalted butter.

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This is what makes
flapjacks delicious.

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Lots and lots and lots of butter.

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Next, 180g of both golden
caster sugar and golden syrup.

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<font color="
aren't your average flapjacks,

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two teaspoons of almond extract.

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I always put almond extract.

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I always put almond extract
cos it gives me that almondy

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cherry bakewelly flavour.

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Then gently melt over a low heat.

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<font color="
like, when it melts.

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It smells like caramel.

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Smells caramely.

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Minutes, this takes minutes,
doesn't it? Yep. Right.

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We've got 500g of oats,

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and those oats are like a sponge.

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<font color="

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These are very easy to eat
straight up...

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I could. You coul...you DO!

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SHE GIGGLES

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You do.

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Pop half the sticky sweet mixture
into a prepared baking tin

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<font color="

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Would you say that you
were a flapjack expert?

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Flapjack fanatic.

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Oh, yes.

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NADIYA CHUCKLES

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This is not just any old flapjack.

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It's flapjack with a
layer of raspberry jam

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<font color="

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Imagine the surprise when you
think, "Oh, it's just a flapjack."

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And then you open it and there's
this tangy, fruity, jammy surprise.

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Like a sandwich. Mm-hm.

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Like a flapjack sandwich.

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<font color="
recipe, if ever I heard one.

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I think that's good.

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Straight in.

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Onto my speedy shortcut
to a scrumptious topping.

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It starts with just three
simple bars of chocolate.

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<font color="
for one flavour of...

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SHE CHUCKLES

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..we're going for white,
milk and dark.

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Why have one when you
can have all three?

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Do you find me funny? Sometimes.

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<font color="

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Oh, you're so sophisticated.

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All right.

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Right. Time to get
these flapjacks out.

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That smell smells so
nice and buttery.

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BOTH: Ah.

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<font color="

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No extra pans for melting.

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Our chocolate is going
straight on top of the flapjack.

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Pop it back in the oven.

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And after mere moments,
it's deliciously gooey.

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Look at that.
The chocolate has just melted,

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<font color="
have a little bit of fun.

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This is like really
quick edible art on top.

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And it's really simple.

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It really is a
brilliant family bake.

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It's so easy and, oh, my
goodness, so delicious.

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<font color="
specialist flapjacks ever.

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Our super simple,
supremely tasty flapjacks

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are a real favourite for us,

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and we hope they'll become
one for your family, too.

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Mm, mm, mm!

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Mm, mm, mm, mm!

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<font color="

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ooey gooey caramely flapjacks
with that hint of almond.

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What's your favourite bit?

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The jam in the middle.
What about you?

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Everything.

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You guys are going to love these.

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Next, I turn a simple
<font color="

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with a recipe that
will blow your socks off.

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You can't beat a good sandwich.

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And this one is truly epic.

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It's filled with flavours
that I grew up with,

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and it looks pretty incredible, too.

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<font color="

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This mighty sarnie is a meal
in itself and big enough to share.

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A triple layer naan stack, packed
with succulent tandoori chicken,

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fruity cabbage slaw and a
crunchy poppa dom surprise.

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I grew up around Dad's restaurants,

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<font color="
a lot of was tandoori chicken.

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That bright red colour, that
really delicious aromatic spice.

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Dad would always bring it home.

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And if we were making
sandwiches for school,

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it was always tandoori chicken.

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<font color="
red cabbage and spring onion slaw,

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then some grated
apple for a fruity zing.

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It's got this kind of
gentle sharpness that works

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really well with cabbage.

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To that, add the zest and juice of
<font color="

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It's time to get your hands in,
really squash everything.

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And this is going to help to kind
of gel those flavours together.

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Leave it. It's going to start
to soften just very gently.

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Then onto our spicy marinade
<font color="

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Tandoori paste.

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You can get this at
most Asian supermarkets,

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and you can get it in the world food
aisles at the supermarket, as well.

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Ooh! It's tangy, it's
got that beautiful red colour.

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<font color="
instant tandoori flavour.

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It's loaded with tart
tamarind, earthy cumin,

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coriander and paprika.

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Now, to make it extra
luxurious, chickpea flour.

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This is going to help to
kind of thicken the marinade

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<font color="

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And then for a kick.

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Cayenne pepper.

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We want just a tiny
little hit of heat.

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Nothing explosive.

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A pinch of salt and the
rich, tangy marinade is done.

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Now on to our chicken.

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<font color="
butterfly your chicken breast

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so you get that thin layer,

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which cooks evenly.

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Cut horizontally without
going all the way to the end.

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Just open it out.

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And just push it down.

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Ready to take on that
<font color="

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Get your hands in.

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Smoosh it in that marinade.

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And this smell, the way it looks,

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takes me right back
to Dad's restaurant.

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While our marinade works its magic,
there's time to whip up

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a fresh mint,
<font color="

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Garlicky herby mayonnaise.

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All the good stuff.

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Let's get this chicken out.

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The chicken breast
has cooked perfectly.

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That is crammed with
tandoori flavour.

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While the chicken cools,

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<font color="
the crunchiest of slaws.

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Look at that.

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You don't want a soggy sandwich.

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It's about the details, my friends.

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It's about the details.

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Straight into a tea towel.

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Don't forget to put
the bowl underneath.

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00:10:19,960 --> 00:10:23,080
<font color="

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That's about as much as I can do.

199
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Look at that. What you're
left with is delicious cabbage,

200
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but none of the moisture.

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Time to build this beast.

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First thing I'm going
to do is grab my paper.

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<font color="

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It starts with super
tasty shop-bought naan

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smothered in that creamy,
herby, garlicky mayo.

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Oh, my goodness.
That smells amazing!

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There is nothing meagre
about this sandwich.

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00:10:54,360 --> 00:10:58,680
<font color="
get in every nook and cranny.

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Now you can see the commitment
that I put into making a sandwich.

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00:11:01,560 --> 00:11:03,200
I do not muck around.

211
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Ask my kids who makes
the best sandwich?

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00:11:06,160 --> 00:11:08,760
Ma makes the best sandwiches.
<font color="

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00:11:08,760 --> 00:11:09,960
They know it.

214
00:11:09,960 --> 00:11:13,840
And because every sandwich
is better with crisps.

215
00:11:13,840 --> 00:11:16,320
Oh, yeah. Poppadoms.

216
00:11:16,320 --> 00:11:20,960
They are going to add the most
sensational crunch to this sandwich.

217
00:11:20,960 --> 00:11:23,560
Let's get the last
naan bread on top.

218
00:11:25,400 --> 00:11:27,680
<font color="

219
00:11:27,680 --> 00:11:29,520
..squash those layers.

220
00:11:29,520 --> 00:11:32,080
POPPADOM'S CRUNCH

221
00:11:34,200 --> 00:11:36,360
And this is what the paper is for.

222
00:11:41,080 --> 00:11:43,080
Wrap it tight, OK?

223
00:11:43,080 --> 00:11:47,400
And this is just going
to allow you to really

224
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squeeze that sandwich
down without worrying about

225
00:11:50,280 --> 00:11:52,680
<font color="

226
00:11:52,680 --> 00:11:55,640
We're going to cut it
right through the paper.

227
00:11:55,640 --> 00:11:57,680
And our sandwich is ready to eat.

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00:11:57,680 --> 00:11:58,720
If anyone's thinking,

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00:11:58,720 --> 00:12:00,880
"Oh, did she just show us
how to make a sandwich?"

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00:12:00,880 --> 00:12:03,120
Yeah, I did. I showed you
<font color="

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00:12:03,120 --> 00:12:06,320
but I showed you how to
make the best sandwich

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00:12:06,320 --> 00:12:08,160
you are ever going to eat.

233
00:12:08,160 --> 00:12:09,640
Look at that.

234
00:12:09,640 --> 00:12:13,520
Crunch, spice, soft, sweet,

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00:12:13,520 --> 00:12:15,160
you name it.

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It's got it all.

237
00:12:18,840 --> 00:12:21,800
My triple decker
<font color="

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00:12:21,800 --> 00:12:25,120
a complete family meal
in one shareable stack.

239
00:12:26,240 --> 00:12:28,720
The sandwich of all sandwiches.

240
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There is nothing to not
love about this sandwich.

241
00:12:35,440 --> 00:12:36,880
It has everything.

242
00:12:36,880 --> 00:12:38,520
Gorgeous, soft naan,

243
00:12:38,520 --> 00:12:41,400
crispy poppadom, garlicky mayo,

244
00:12:41,400 --> 00:12:43,720
<font color="

245
00:12:43,720 --> 00:12:46,000
and that tandoori chicken.

246
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Everything that I love in a
sandwich, in every single mouthful.

247
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Bringing my family joy through
my baking means everything to me,

248
00:13:03,560 --> 00:13:05,320
and it's a passion that also drives

249
00:13:05,320 --> 00:13:08,200
Edinburgh cupcake creator
<font color="

250
00:13:10,280 --> 00:13:12,200
A cupcake is a perfect family bake

251
00:13:12,200 --> 00:13:15,920
because it's usually the first thing
that you bake with your children.

252
00:13:15,920 --> 00:13:18,240
So it's special, I think.

253
00:13:18,240 --> 00:13:20,520
And what's particularly
special about these

254
00:13:20,520 --> 00:13:22,240
is that they're all vegan.

255
00:13:23,600 --> 00:13:26,280
<font color="
dairy in them at all,

256
00:13:26,280 --> 00:13:28,880
but they're
still completely delicious.

257
00:13:28,880 --> 00:13:31,280
The cupcakes that
I'm going to make today

258
00:13:31,280 --> 00:13:34,480
are the Candyfloss Unicorn
and the Highland Cow.

259
00:13:35,920 --> 00:13:38,720
First of all, I'm going
<font color="

260
00:13:38,720 --> 00:13:43,040
which replace the eggs and butter
in a traditional cupcake batter.

261
00:13:43,040 --> 00:13:45,760
Blend cider vinegar
with soya milk,

262
00:13:45,760 --> 00:13:47,680
add oil and then vanilla.

263
00:13:49,080 --> 00:13:51,480
Give it a good whisk.

264
00:13:51,480 --> 00:13:54,800
My son was diagnosed with
<font color="

265
00:13:54,800 --> 00:13:58,800
I couldn't find anybody that
could make him a birthday cake.

266
00:13:58,800 --> 00:14:02,440
So I experimented with vegan baking.

267
00:14:02,440 --> 00:14:05,880
And after many months of disasters,

268
00:14:05,880 --> 00:14:09,880
I came up with quite a few
recipes that tasted nice.

269
00:14:09,880 --> 00:14:12,600
Our buttermilk rested
<font color="

270
00:14:12,600 --> 00:14:15,320
We're ready to mix
our dry ingredients.

271
00:14:15,320 --> 00:14:19,160
I was determined to
make sure that the sponges

272
00:14:19,160 --> 00:14:22,720
were the same as a normal,
traditional sponge.

273
00:14:22,720 --> 00:14:25,200
And now we have vegan cake batter.

274
00:14:27,280 --> 00:14:29,360
By the time his
<font color="

275
00:14:29,360 --> 00:14:31,440
I had a completely
vegan cake for him.

276
00:14:32,760 --> 00:14:35,440
Before I knew it, I was like,
"OK, I kind of enjoy this.

277
00:14:35,440 --> 00:14:36,760
"I really like doing this."

278
00:14:36,760 --> 00:14:40,080
And the business just
kind of grew from there.

279
00:14:40,080 --> 00:14:42,920
Now the fun bit,
<font color="

280
00:14:42,920 --> 00:14:46,120
and make some very pretty cupcakes.

281
00:14:46,120 --> 00:14:49,240
I find it easy using a
jug to pour the batter,

282
00:14:49,240 --> 00:14:53,440
and that way you don't
spill batter all over your cases.

283
00:14:53,440 --> 00:14:56,960
The pink batter is the
last layer of the cupcakes,

284
00:14:56,960 --> 00:14:58,920
<font color="

285
00:15:03,120 --> 00:15:07,200
What's so fun about doing
colour inside cupcake sponge

286
00:15:07,200 --> 00:15:10,200
is it's a beautiful surprise
when people cut into the cupcakes.

287
00:15:10,200 --> 00:15:12,600
They're not expecting it.

288
00:15:12,600 --> 00:15:17,040
They're always like, "Oh, wow,
look at this. It's beautiful."

289
00:15:17,040 --> 00:15:19,200
<font color="
are very delicious.

290
00:15:19,200 --> 00:15:21,760
So delicious that you can't
tell that they're vegan.

291
00:15:21,760 --> 00:15:23,080
My son loves them.

292
00:15:23,080 --> 00:15:27,560
Everyday, he's saying, "Mum, can you
bring me a unicorn cake home?"

293
00:15:27,560 --> 00:15:28,760
They're fun.

294
00:15:30,360 --> 00:15:32,000
I'm proud of what I do.

295
00:15:32,000 --> 00:15:36,640
<font color="
allergies or whether they're vegan,

296
00:15:36,640 --> 00:15:38,480
they enjoy our products.

297
00:15:38,480 --> 00:15:41,520
Everybody's entitled
to a unicorn cupcake!

298
00:15:41,520 --> 00:15:44,760
I think momentous family
moments should always be marked

299
00:15:44,760 --> 00:15:45,960
with a delicious bake,

300
00:15:45,960 --> 00:15:49,280
<font color="
her son's always will be.

301
00:15:58,080 --> 00:16:00,920
Next, a stress-free
one-pot wonder

302
00:16:00,920 --> 00:16:04,040
to shake up your family dinner time.

303
00:16:04,040 --> 00:16:06,640
This is the kind of
everyday meal that gets me

304
00:16:06,640 --> 00:16:08,920
out of a pickle when I'm in a rush.

305
00:16:10,320 --> 00:16:14,080
<font color="
with crunchy tortilla chips

306
00:16:14,080 --> 00:16:17,800
topped with oozy cheese
and punchy jalapenos

307
00:16:17,800 --> 00:16:22,040
is a sure fire way to spice
up your weekly repertoire.

308
00:16:25,920 --> 00:16:28,840
One of my favourite
things about this dish

309
00:16:28,840 --> 00:16:32,200
<font color="

310
00:16:32,200 --> 00:16:34,400
What is not to love about that?

311
00:16:34,400 --> 00:16:38,840
As a mum with three kids, the
fact that I can cook everything,

312
00:16:38,840 --> 00:16:42,400
all of it, in one dish
is pretty spectacular.

313
00:16:42,400 --> 00:16:44,640
And I know you guys
are going to love it!

314
00:16:46,960 --> 00:16:50,120
<font color="
shop-bought tortilla wraps

315
00:16:50,120 --> 00:16:51,960
into tortilla chips,

316
00:16:51,960 --> 00:16:55,640
simply slice into
strips and drizzle in oil.

317
00:16:55,640 --> 00:16:57,800
Be generous.

318
00:16:57,800 --> 00:17:01,320
I'm going to add them
to that chilli.

319
00:17:01,320 --> 00:17:05,000
And it takes it from
<font color="

320
00:17:05,000 --> 00:17:08,000
to something a little bit special.

321
00:17:08,000 --> 00:17:12,040
But first, they need to bake
at 200 degrees C for 15 minutes,

322
00:17:12,040 --> 00:17:15,000
just enough time to
rustle up our chilli.

323
00:17:16,000 --> 00:17:20,760
We've got a kilo of beef mince,
and let's get all of that in there.

324
00:17:20,760 --> 00:17:21,920
<font color="

325
00:17:21,920 --> 00:17:25,040
So we're going to cook
that till it starts to brown.

326
00:17:25,040 --> 00:17:29,160
Now, one of my favourite
fast tracks - garlic paste.

327
00:17:29,160 --> 00:17:31,720
It's really good to have
things like minced garlic,

328
00:17:31,720 --> 00:17:33,640
minced ginger in the fridge.

329
00:17:33,640 --> 00:17:35,880
It just speeds everything up.

330
00:17:35,880 --> 00:17:38,000
<font color="

331
00:17:38,000 --> 00:17:41,480
Chuck your onions
straight in with the meat.

332
00:17:41,480 --> 00:17:43,920
The traditional way might
be to brown off the meat,

333
00:17:43,920 --> 00:17:46,200
take it out, and then
let the onions soften.

334
00:17:46,200 --> 00:17:49,960
But on a busy weeknight,
why not just whack it all in?

335
00:17:49,960 --> 00:17:51,520
<font color="

336
00:17:53,480 --> 00:17:55,680
Now it's time to
spice things up a bit,

337
00:17:55,680 --> 00:17:58,080
starting with some chilli flakes.

338
00:17:59,680 --> 00:18:04,320
There are so many different
variations in Mexican spicing.

339
00:18:04,320 --> 00:18:06,760
For me, you can't have
a chilli without cumin.

340
00:18:06,760 --> 00:18:10,760
<font color="

341
00:18:10,760 --> 00:18:13,400
And I want that to be
the predominant flavour.

342
00:18:14,800 --> 00:18:17,520
I'm also going to
add ground coriander,

343
00:18:17,520 --> 00:18:20,440
and that is very classic
in Bangladeshi cooking.

344
00:18:20,440 --> 00:18:23,480
And it's a flavour that works
really, really well

345
00:18:23,480 --> 00:18:25,440
<font color="

346
00:18:25,440 --> 00:18:28,800
Now for a good
squeeze of tomato puree

347
00:18:28,800 --> 00:18:32,680
and an extra flavour bomb from some
tangy Worcestershire sauce.

348
00:18:32,680 --> 00:18:36,720
I've seen recipes where you kind of
just go, "Oh, yeah, just like that."

349
00:18:36,720 --> 00:18:38,200
You can't really taste it.

350
00:18:38,200 --> 00:18:41,360
<font color="
so just like...

351
00:18:45,640 --> 00:18:47,400
I want to taste it.

352
00:18:49,640 --> 00:18:51,880
What this does is it
gives you sharpness.

353
00:18:51,880 --> 00:18:53,360
That's what we want.

354
00:18:54,920 --> 00:18:59,200
And then we are going
to add a tin of tomatoes.

355
00:18:59,200 --> 00:19:00,480
Straight in.

356
00:19:02,320 --> 00:19:05,280
<font color="
to be time consuming.

357
00:19:05,280 --> 00:19:07,240
It doesn't have to
be hours and hours.

358
00:19:07,240 --> 00:19:11,960
It can be simple, it can be easy,
but it can also be pretty special.

359
00:19:11,960 --> 00:19:13,280
You wait.

360
00:19:16,000 --> 00:19:18,320
It smells...

361
00:19:18,320 --> 00:19:19,720
..so good.

362
00:19:19,720 --> 00:19:24,200
<font color="
chips are ready to do their thing.

363
00:19:24,200 --> 00:19:26,400
They are going to soften,

364
00:19:26,400 --> 00:19:28,960
and they're going to
soak up that flavour.

365
00:19:30,360 --> 00:19:32,000
And we want to add lots of texture.

366
00:19:32,000 --> 00:19:34,800
So take the rest of
them and then chuck them,

367
00:19:34,800 --> 00:19:36,480
<font color="

368
00:19:38,160 --> 00:19:41,200
So if I'm making a one-pot dish,

369
00:19:41,200 --> 00:19:44,720
and I want to please those
kids of mine, where's the cheese?

370
00:19:46,720 --> 00:19:48,200
Be generous.

371
00:19:48,200 --> 00:19:51,840
And when I say "generous",
my kids love cheese.

372
00:19:51,840 --> 00:19:56,040
And it's any hard cheese, Cheddar,
<font color="

373
00:19:56,040 --> 00:19:59,320
Then fire in a flurry
of pickled jalapenos.

374
00:19:59,320 --> 00:20:01,200
This is going to
add some more spice,

375
00:20:01,200 --> 00:20:03,720
but it's also going to add a tang.

376
00:20:05,040 --> 00:20:07,480
All it needs is just a brief bake.

377
00:20:08,760 --> 00:20:10,360
In it goes.

378
00:20:15,200 --> 00:20:17,000
SHE INHALES DEEPLY

379
00:20:17,000 --> 00:20:18,040
<font color="

380
00:20:20,800 --> 00:20:25,320
That has all the aromas
of a Mexican dinner.

381
00:20:25,320 --> 00:20:27,680
It's got all the good smells.

382
00:20:32,600 --> 00:20:35,400
Oh, yes. Look at that!

383
00:20:35,400 --> 00:20:39,040
Spicy chilli,
tortilla strips, crunchy,

384
00:20:39,040 --> 00:20:40,720
soaked with that gorgeous chilli.

385
00:20:40,720 --> 00:20:42,200
Ohhh!

386
00:20:44,040 --> 00:20:49,000
<font color="
the humble midweek meal

387
00:20:49,000 --> 00:20:51,120
straight to the fiesta.

388
00:20:51,120 --> 00:20:53,880


389
00:20:53,880 --> 00:20:58,360
My warming chilli in a rich,
earthy, tomatoey sauce

390
00:20:58,360 --> 00:21:01,280
loaded with crunchy tortilla chips

391
00:21:01,280 --> 00:21:05,360
and oozy cheese, pumped up
<font color="

392
00:21:05,360 --> 00:21:10,320
it's guaranteed to put the spark
back into your mid-week family meal.

393
00:21:11,400 --> 00:21:13,960
The spice is also beautifully
balanced with the mince.

394
00:21:13,960 --> 00:21:17,800
Then you've got the tortilla
strips with that gooey-ooey cheese.

395
00:21:17,800 --> 00:21:19,680
What could be better?

396
00:21:19,680 --> 00:21:24,160
<font color="
thing that brings you all together.

397
00:21:24,160 --> 00:21:26,200
It's the one thing that says,

398
00:21:26,200 --> 00:21:30,400
"Come on, come on, let's sit down,
and let's enjoy this."

399
00:21:30,400 --> 00:21:33,400
Is this everyday cooking?
Of course it is.

400
00:21:33,400 --> 00:21:35,720
Is it special? Absolutely.

401
00:21:42,280 --> 00:21:45,600
<font color="
the humble cookie

402
00:21:45,600 --> 00:21:50,640
into an audaciously indulgent
treat for the whole family.

403
00:21:50,640 --> 00:21:54,080
If you are looking for an epic bake,

404
00:21:54,080 --> 00:21:56,000
you came to the right place

405
00:21:56,000 --> 00:22:00,040
because this is where I'm going
to show you how to make

406
00:22:00,040 --> 00:22:05,720
<font color="
most wonderful cookie pie.

407
00:22:05,720 --> 00:22:07,760
Yes, you heard right.

408
00:22:07,760 --> 00:22:09,280
Cookie pie.

409
00:22:09,280 --> 00:22:10,640
Need I say more?

410
00:22:12,760 --> 00:22:16,760
With its deep, decadent filling
of chocolate nut spread,

411
00:22:16,760 --> 00:22:20,400
crushed hazelnuts and
crisp chocolate wafers

412
00:22:20,400 --> 00:22:24,240
<font color="
cookie dough crust.

413
00:22:24,240 --> 00:22:27,600
This bad boy will feed
the extended family too.

414
00:22:32,440 --> 00:22:35,920
This dessert is
definitely one for sharing.

415
00:22:35,920 --> 00:22:39,640
It's so epic. I'm surprised
you can't see it from space.

416
00:22:39,640 --> 00:22:42,080
If your family love
<font color="

417
00:22:42,080 --> 00:22:45,680
they're going to love this.
So come on, let's make this pie!

418
00:22:47,000 --> 00:22:49,080
It starts
with a simple cookie dough.

419
00:22:49,080 --> 00:22:52,080
In with 200g of unsalted butter

420
00:22:52,080 --> 00:22:56,240
and 325g of soft brown sugar.

421
00:22:56,240 --> 00:22:57,760
It adds that caramel flavour,

422
00:22:57,760 --> 00:23:02,080
<font color="
that gorgeous golden caramel hue.

423
00:23:02,080 --> 00:23:04,840
Electric whisk, straight in.

424
00:23:08,680 --> 00:23:09,920
OK.

425
00:23:09,920 --> 00:23:13,960
Now I'm going to add
two eggs and one egg yolk.

426
00:23:15,360 --> 00:23:17,680
Give that a good mix.

427
00:23:18,840 --> 00:23:20,440
To make it extra scrummy,

428
00:23:20,440 --> 00:23:24,080
a teaspoon of both
<font color="

429
00:23:24,080 --> 00:23:26,720
Separately, they taste
really good, but together,

430
00:23:26,720 --> 00:23:29,320
they create a
totally different flavour.

431
00:23:29,320 --> 00:23:30,920
Pinch of salt.

432
00:23:30,920 --> 00:23:34,560
Next, 425g of plain flour

433
00:23:34,560 --> 00:23:37,680
with a teaspoon
of bicarbonate of soda.

434
00:23:37,680 --> 00:23:40,280
<font color="
a nice little lift.

435
00:23:46,160 --> 00:23:48,400
What you don't want
to do is over whisk

436
00:23:48,400 --> 00:23:51,200
because it's a cookie dough,
so it's really stiff.

437
00:23:52,280 --> 00:23:54,560
Before you finish mixing,
don't forget,

438
00:23:54,560 --> 00:23:57,160
is it a cookie without
<font color="

439
00:23:57,160 --> 00:23:58,640
WHISPERS: I don't think so.

440
00:23:58,640 --> 00:24:03,520
So we are going to add
400g of dark chocolate chips.

441
00:24:03,520 --> 00:24:07,640
They'll bring a beautiful
bitterness to this sweet dough.

442
00:24:10,120 --> 00:24:12,920
Make sure you've got,
two things - no floury bits,

443
00:24:12,920 --> 00:24:15,320
<font color="
loose chocolate chips.

444
00:24:15,320 --> 00:24:18,280
Everything is very
well incorporated.

445
00:24:18,280 --> 00:24:20,320
You want to work fairly
quickly with this dough

446
00:24:20,320 --> 00:24:22,680
cos it's quite sticky.

447
00:24:22,680 --> 00:24:25,680
Just bring the dough together.

448
00:24:27,000 --> 00:24:30,720
This bake is family
<font color="

449
00:24:30,720 --> 00:24:32,920
Whether that's the
kids being involved,

450
00:24:32,920 --> 00:24:37,240
this is about having fun,
finding the joy in baking,

451
00:24:37,240 --> 00:24:41,280
finding a reason to be
in the kitchen together.

452
00:24:41,280 --> 00:24:43,840
Set aside a third for your lid,

453
00:24:43,840 --> 00:24:45,920
then make your pie case.

454
00:24:45,920 --> 00:24:49,760
<font color="
that's bigger than your cake tin.

455
00:24:49,760 --> 00:24:51,760
Now, over,

456
00:24:51,760 --> 00:24:54,200
and just, very quickly,
like, it will break,

457
00:24:54,200 --> 00:24:56,440
lift it up, whack it on,

458
00:24:56,440 --> 00:24:57,880
and it'll break.

459
00:24:57,880 --> 00:24:59,040
Don't panic.

460
00:24:59,040 --> 00:25:02,800
Like, if you are
<font color="

461
00:25:02,800 --> 00:25:04,680
this should be one of
the ones that you do.

462
00:25:04,680 --> 00:25:09,360
Because this cookie dough
pastry is very, very forgiving.

463
00:25:09,360 --> 00:25:13,320
What does one put
into a chocolate pie?

464
00:25:13,320 --> 00:25:16,840
Well, you put in all the best
bits in life is what you put in.

465
00:25:18,840 --> 00:25:22,400
<font color="
hazelnuts

466
00:25:22,400 --> 00:25:27,280
with 750g of rich,
gooey chocolate hazelnut spread.

467
00:25:30,120 --> 00:25:32,280
Got that sweetness of the chocolate,

468
00:25:32,280 --> 00:25:36,440
and we've got that
roasted hazelnut texture.

469
00:25:36,440 --> 00:25:39,720
It's about creating
those yummy layers.

470
00:25:39,720 --> 00:25:42,600
<font color="
pop of crunchiness,

471
00:25:42,600 --> 00:25:45,560
I'm adding crisp
chocolate wafer biscuits.

472
00:25:47,000 --> 00:25:51,960
Now let's take the rest
of this and plonk it,

473
00:25:51,960 --> 00:25:53,840
that is the official term,

474
00:25:53,840 --> 00:25:55,920
on top of the wafer biscuits.

475
00:25:58,040 --> 00:26:00,760
Spread that out

476
00:26:00,760 --> 00:26:03,640
<font color="

477
00:26:05,560 --> 00:26:07,360
Use the tin

478
00:26:07,360 --> 00:26:09,920
to kind of measure out the lid.

479
00:26:11,200 --> 00:26:13,160
Yes, about right.

480
00:26:13,160 --> 00:26:16,640
What we don't want is
for any of that chocolate

481
00:26:16,640 --> 00:26:18,400
to bubble away and leak out.

482
00:26:18,400 --> 00:26:21,040
So what we want to
do is seal the edges.

483
00:26:21,040 --> 00:26:23,400
<font color="

484
00:26:23,400 --> 00:26:27,800
it might be time to surprise
everyone around you and say,

485
00:26:27,800 --> 00:26:30,880
"I made, oh, I made
my first pie, I did.

486
00:26:30,880 --> 00:26:33,720
"But I made a chocolate cookie pie."

487
00:26:33,720 --> 00:26:36,160
Give them the shock of their life.

488
00:26:37,560 --> 00:26:39,800
Ooh! It's weighty.

489
00:26:39,800 --> 00:26:41,320
<font color="

490
00:26:41,320 --> 00:26:43,320
Pies are meant to be heavy.
It's good.

491
00:26:43,320 --> 00:26:44,800
Like all cookie doughs,

492
00:26:44,800 --> 00:26:48,800
this needs a spell in the freezer,
so it holds its shape during baking.

493
00:26:48,800 --> 00:26:51,120


494
00:26:52,240 --> 00:26:55,840


495
00:26:55,840 --> 00:26:57,480
<font color="

496
00:26:57,480 --> 00:27:02,200
Once the pie has cooled, pop it into
the fridge to chill completely.

497
00:27:02,200 --> 00:27:04,880
Trust me, it will be worth the wait.

498
00:27:04,880 --> 00:27:08,320
Maryam, come over here and come
and have a look at this!

499
00:27:08,320 --> 00:27:11,320
Chocolate pie!

500
00:27:11,320 --> 00:27:13,000
That looks amazing!

501
00:27:13,000 --> 00:27:14,560
<font color="

502
00:27:15,880 --> 00:27:19,040
Maryam, is the world ready for this?

503
00:27:19,040 --> 00:27:22,160
Oh, my gosh.

504
00:27:22,160 --> 00:27:24,360
Oh, it's so beautiful!

505
00:27:24,360 --> 00:27:25,880
It's so beautiful.

506
00:27:25,880 --> 00:27:27,920
Come on, look. The sun's shining,

507
00:27:27,920 --> 00:27:30,760
I reckon we go and eat this outside.

508
00:27:30,760 --> 00:27:33,440


509
00:27:33,440 --> 00:27:35,840
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510
00:27:35,840 --> 00:27:41,000
encased in a rich hazelnut chocolate
centre with bursts of crisp wafer,

511
00:27:41,000 --> 00:27:43,720
this is a bake to make
those precious moments

512
00:27:43,720 --> 00:27:45,960
with your family extra special.

513
00:27:49,320 --> 00:27:50,880
Mm, mm, mm!

514
00:27:50,880 --> 00:27:52,600
What's your best bit?

515
00:27:52,600 --> 00:27:54,360
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516
00:27:54,360 --> 00:27:56,360
It's so chewy. Mm-hm!

517
00:27:56,360 --> 00:27:59,280
It's, like, perfect. Just perfect.

518
00:27:59,280 --> 00:28:00,960
Music to my ears.

519
00:28:03,360 --> 00:28:06,680
Next time, check out my
brilliant breakfast bakes.

520
00:28:06,680 --> 00:28:08,400
How good does that look?

521
00:28:09,440 --> 00:28:11,760
Pimped up granola cups...

522
00:28:11,760 --> 00:28:14,320
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523
00:28:14,320 --> 00:28:17,000
..and a fusion of
two classic dishes -

524
00:28:17,000 --> 00:28:19,000
a fry-up on a pizza.

525
00:28:19,000 --> 00:28:21,240
Why didn't we think of this sooner?!