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We all know life can be tough
but when I bake, somehow,
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00:00:05,120 --> 00:00:07,920
it makes me
feel that little bit better.
3
00:00:07,920 --> 00:00:10,160
A soothing slice of cake,
4
00:00:10,160 --> 00:00:12,440
double-layered deliciousness,
5
00:00:12,440 --> 00:00:14,760
the smell of freshly made bread...
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00:00:14,760 --> 00:00:15,960
Oh!
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00:00:15,960 --> 00:00:19,640
..the comforting crunch of a biscuit
straight out of the oven.
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00:00:19,640 --> 00:00:22,560
Sometimes, when you want
something really sweet,
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you want it to hit the spot.
10
00:00:24,080 --> 00:00:27,560
For me, baking really is my
happy place,
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00:00:27,560 --> 00:00:29,920
and I want
it to be yours too,
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00:00:29,920 --> 00:00:33,480
which is why I'm returning
to my first true love.
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00:00:33,480 --> 00:00:36,480
It's the little details
that make it look beautiful.
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00:00:36,480 --> 00:00:38,120
You're going to love it!
15
00:00:38,120 --> 00:00:40,200
From easy everyday treats...
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Oh, gosh, that's good!
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00:00:41,520 --> 00:00:44,120
..to indulgent desserts to share...
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00:00:44,120 --> 00:00:47,840
Sometimes, you've got to just throw
all the chocolate at it.
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00:00:47,840 --> 00:00:51,080
..there will be bakes
for every occasion...
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00:00:51,080 --> 00:00:52,640
Oh, my goodness!
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00:00:53,680 --> 00:00:57,640
..plus, I'll be showcasing some of
the bakers and pastry chefs
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I most admire from across the UK.
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Once I've finished a cake, it's
that kid in a sweet shop moment.
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I love that.
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So let's bake, eat and be happy.
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00:01:13,520 --> 00:01:15,320
Today, my delicious savoury bakes
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that will leave everyone
begging for more...
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Look at it! Look at it!
29
00:01:19,600 --> 00:01:22,640
..my ridiculously
tasty baked noodles...
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This is when I really love my oven.
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..a fun pepperoni tear and share -
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all the best bits of a pizza
and a loaf of bread...
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Pull apart heaven!
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..plus a taste of summer
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wrapped up in my foolproof
shortcrust pastry.
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00:01:36,680 --> 00:01:38,600
Perfect to eat in the sun!
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00:01:46,240 --> 00:01:50,240
When it comes to baking, sweet
dishes often grab all the attention,
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but I love salty and
spicy flavours.
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00:01:52,920 --> 00:01:54,360
So step aside, sugar -
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00:01:54,360 --> 00:01:55,840
the spotlight's on savoury.
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00:01:57,600 --> 00:02:02,400
A hot home-made pie is one
of life's greatest pleasures,
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00:02:02,400 --> 00:02:05,960
and this recipe is perfect
if you want to treat your loved ones
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to a luxurious meal.
44
00:02:11,360 --> 00:02:14,920
My puff pastry pithivier
filled with spiced chicken,
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00:02:14,920 --> 00:02:20,800
pink peppercorns and glorious melted
brie is the most indulgent pie ever.
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00:02:22,480 --> 00:02:23,840
Who doesn't love a pie?
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I absolutely love pies.
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I'm making a pithivier.
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It's not like a PIE!
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It's like a... pie.
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00:02:32,800 --> 00:02:36,520
Traditionally, this French
domed pastry pie was a sweet treat,
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00:02:36,520 --> 00:02:38,200
but I'm giving it a savoury
makeover,
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starting with four cloves
of garlic and an onion.
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00:02:42,640 --> 00:02:44,840
My dad, who ran restaurants forever,
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he watches the show back.
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00:02:46,480 --> 00:02:49,880
If he gets those close-ups
of the onions being chopped,
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he literally shouts at the telly.
He's like, "Go on, girl!"
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So he is really proud
because he's the one who taught me
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how to use a knife properly.
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00:02:58,040 --> 00:03:00,000
Everything else was my mum.
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00:03:01,400 --> 00:03:05,760
Straight in. Just toasting the
garlic, and then in with the onion.
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You want to get them lovely
and golden.
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00:03:09,320 --> 00:03:11,560
Don't be afraid to take them
this far,
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because this is going to add
bags and bags of flavour.
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00:03:17,120 --> 00:03:18,360
I've got chicken thigh.
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I'm using chicken thigh
because it doesn't dry out.
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It will just take on this lovely
caramelised colour and flavour.
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00:03:27,440 --> 00:03:29,360
And now for the real star
of the show -
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four tablespoons of pink
peppercorns to add some sparkle.
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Aren't they just little jewels?
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This is, like, the standout spice
in this pie
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because that pink peppercorn has
that lovely, fruity, spicy flavour
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that you can't get
from anything else.
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00:03:51,640 --> 00:03:53,360
Think happy thoughts!
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As soon as the chicken's cooked,
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00:03:55,800 --> 00:03:59,040
pop in the peppercorns and,
as I like sweet with my savoury,
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100g of dried cranberries.
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00:04:01,160 --> 00:04:04,640
There might be some brie later,
is all I'm saying.
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00:04:04,640 --> 00:04:06,760
And you know brie and
cranberries work really well.
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00:04:06,760 --> 00:04:09,400
So I'm going to add those
right at the end.
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00:04:09,400 --> 00:04:11,520
So that's the filling done.
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00:04:11,520 --> 00:04:14,800
And now I'm just going to pop
it straight into the bowl.
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00:04:14,800 --> 00:04:18,240
Now, this is really important
because what we want to do
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00:04:18,240 --> 00:04:21,200
is make sure that our filling is
completely cold.
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00:04:22,240 --> 00:04:26,680
Now for the case. I love making
pastry, but puff pastry takes hours.
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So, for this recipe,
I'm using shop-bought.
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I love this stuff.
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00:04:32,400 --> 00:04:34,400
It just makes pie-making
a little bit easier
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because I just have to cut it out.
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00:04:36,440 --> 00:04:39,240
So I'm going to use a template.
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That's all you need, 25 centimetres.
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00:04:41,240 --> 00:04:43,080
I'm using the base of a cake tin.
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You can find a plate -
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no problem.
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Cut around it for the base,
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00:04:48,400 --> 00:04:50,200
and it's really crucial
to make your top
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00:04:50,200 --> 00:04:52,080
a fraction bigger
than the bottom
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so you can fully enclose
your delicious filling.
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How easy is that?
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00:05:00,320 --> 00:05:02,640
I've got brie.
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Sounds good, right? Right.
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Put a whole - a whole! -
not half, not a quarter,
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not just a little bit,
the entire brie into the centre.
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This isn't just any old pie -
it's pretty special.
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00:05:17,200 --> 00:05:21,960
And then we are just going to grab
spoonfuls of this deliciousness...
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00:05:22,920 --> 00:05:26,120
..and pop it around the edge.
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00:05:26,120 --> 00:05:27,280
Are you guys with me?
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00:05:27,280 --> 00:05:29,680
Do you see what's happening here?
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It's really important to make sure
that your pastry's cold,
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00:05:32,600 --> 00:05:34,160
but your filling is cold too.
111
00:05:34,160 --> 00:05:37,160
If you add hot filling
to cold pastry,
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it'd just be a hot, melty mess.
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And pie is all about the shape.
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Use egg yolk to glue the pieces
of puff together.
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00:05:49,240 --> 00:05:53,280
Commit all in one go. Just
going to whack that on the top.
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It's on, it's on.
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Make sure you've got
any air bubbles out.
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It's so simple, so simple to make.
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00:06:02,880 --> 00:06:05,640
It makes no sense to not
make it beautiful.
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00:06:05,640 --> 00:06:08,960
We're going to scallop the edges,
and it's really simple.
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00:06:08,960 --> 00:06:10,160
Back of a knife,
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00:06:10,160 --> 00:06:11,840
use your fingers as a guide,
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00:06:11,840 --> 00:06:15,440
and then just go all the way
round and just scallop the edges.
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It goes from being just any old pie
to something really special.
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00:06:19,560 --> 00:06:22,320
It already looks really good,
but we're not done yet.
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We are going to glaze all over.
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00:06:26,040 --> 00:06:29,520
You can glaze with a whole egg, but
when I'm making a pie like this,
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I just want to use the egg yolks
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00:06:31,160 --> 00:06:36,880
because it gives you a lovely,
dark, shiny pastry once it's baked.
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00:06:36,880 --> 00:06:38,920
Just look at that colour.
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00:06:38,920 --> 00:06:42,040
And if it wasn't already pretty
enough,
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just using the tip
of the knife and just...
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00:06:44,160 --> 00:06:45,920
I'm not
going all the way through,
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00:06:45,920 --> 00:06:51,200
I'm just scoring the top
to just create those lovely lines.
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00:06:52,360 --> 00:06:55,200
It's the little details,
just making the effort
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00:06:55,200 --> 00:06:56,800
to make it look beautiful,
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00:06:56,800 --> 00:06:58,400
like rays of sunshine.
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00:06:59,400 --> 00:07:01,520
Then just pop
it into your preheated oven.
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00:07:11,480 --> 00:07:14,280
My deceptively simple puff pastry
pithivier
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00:07:14,280 --> 00:07:16,360
is a little bit of sunshine on a
plate
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with a hidden surprise that cannot
fail to make you smile.
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Oh, yes!
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Look at it! Look at it!
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00:07:28,840 --> 00:07:30,760
Oh, my goodness!
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00:07:30,760 --> 00:07:31,800
Oh, look at that!
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00:07:34,240 --> 00:07:37,240
If you want to go for something
a little bit fancy,
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a little bit luxurious with a
massive melty bit in the middle,
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this is the pie.
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Delicious, flaky puff pastry, pink
peppercorn chicken, sweetness
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of the cranberries,
and then that oozy brie centre.
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This is the pie of pies.
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Next, a super-tasty loaf
that's so foolproof,
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you'll feel like a pro.
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00:08:04,240 --> 00:08:06,680
Baking bread always
makes me so happy,
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00:08:06,680 --> 00:08:10,040
and this cheeky little loaf has all
the flavours of pizza
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and is so much
fun to tear and share.
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My Pepperoni Pull Apart is loaded
with cheese, tomato and fresh basil,
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all the gorgeous fluffiness of bread
with the punchy flavour of pizza -
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a match made in baking heaven.
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I love baking,
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and this is one of my simple
recipes
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that takes bread
to a whole other level.
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To start with, I'm going to add
400g of self-raising flour.
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Traditionally, you'd bake bread
with strong bread flour,
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but don't let anyone tell
you
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that you can't use the flour
you've got at home,
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because you can use it.
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00:08:47,320 --> 00:08:51,280
Now, I'm going to add 7g
of fast-action yeast,
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and I'm going to drop that on one
side of the flour.
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So then I'm going to add a teaspoon
of salt
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to the other side of the bowl.
Salt doesn't like yeast.
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00:09:02,960 --> 00:09:04,520
If I add the salt on top
of the yeast,
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it will just start
killing it straight away.
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Remember that yeast is alive.
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00:09:08,600 --> 00:09:10,640
It's like child number one
and child number three
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don't really get along always,
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so just keep them apart.
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Add a tablespoon of caster sugar
and some dried oregano.
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00:09:19,360 --> 00:09:20,400
Now, you know me.
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I don't like washing,
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00:09:21,840 --> 00:09:25,160
so I am just going to use my dough
hook for my mixer.
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I've got to use it anyway!
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00:09:27,240 --> 00:09:31,480
You could also use this dough
as a really good pizza base.
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00:09:31,480 --> 00:09:36,640
And then just create a little well
in the centre.
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00:09:36,640 --> 00:09:39,080
I've got 300 mls of lukewarm water.
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Not hot, not cold, just warm.
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00:09:41,040 --> 00:09:44,560
It means it just starts to activate
that yeast.
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Cold, and it has to work too hard.
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00:09:47,080 --> 00:09:49,840
Too hot, and you're
going to kill it.
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00:09:49,840 --> 00:09:53,440
Bring the ingredients together and
then you can either knead by hand
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or let the mixer do the work.
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Six minutes, and it's done.
193
00:10:00,680 --> 00:10:01,920
OK, that's ready.
194
00:10:03,800 --> 00:10:05,120
Look at that.
195
00:10:05,120 --> 00:10:08,840
That dough is stretchy and soft.
196
00:10:08,840 --> 00:10:10,640
Right, now it's got to prove.
197
00:10:10,640 --> 00:10:12,840
There's something very addictive
198
00:10:12,840 --> 00:10:16,440
about mucking around with dough
and making bread.
199
00:10:16,440 --> 00:10:18,560
It feels like magic.
200
00:10:18,560 --> 00:10:23,160
And we need to let the yeast weave
its spell. Cover it in a tea towel,
201
00:10:23,160 --> 00:10:25,680
find a really sunny warm spot
in the house
202
00:10:25,680 --> 00:10:28,800
and then leave that to prove till
it's doubled in size.
203
00:10:31,400 --> 00:10:33,280
Baking bread does take time
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but, for me, that's part of the joy.
205
00:10:35,600 --> 00:10:39,600
It's moments like this when I can
switch off, relinquish control
206
00:10:39,600 --> 00:10:41,920
and just wait for the dough
to do its thing.
207
00:10:44,000 --> 00:10:45,240
Look at that.
208
00:10:45,240 --> 00:10:48,200
You can definitely see
when it's doubled in size.
209
00:10:48,200 --> 00:10:50,640
And if you've got any bread-baking
fears,
210
00:10:50,640 --> 00:10:53,800
right now you should be really happy
because it's happening.
211
00:10:53,800 --> 00:10:55,680
Let's knock the air
out of this dough.
212
00:10:57,200 --> 00:11:00,240
Any pockets of air
could ruin the shape.
213
00:11:00,240 --> 00:11:02,000
Go! It's gone.
214
00:11:03,000 --> 00:11:04,240
Go, go, go!
215
00:11:04,240 --> 00:11:07,920
It's not aggression, guys -
it's just bread baking.
216
00:11:07,920 --> 00:11:12,200
Anywhere where you get to use
your hands and watch things change,
217
00:11:12,200 --> 00:11:14,880
that's what I love
about bread baking.
218
00:11:14,880 --> 00:11:16,000
So I've got my rolling pin.
219
00:11:16,000 --> 00:11:20,200
Lots of flour, because it is
still quite a sticky dough.
220
00:11:20,200 --> 00:11:24,240
So we want a rectangle shape, and
I'm not even going to measure it.
221
00:11:24,240 --> 00:11:27,240
I'm just using a standard
size cheese slice.
222
00:11:27,240 --> 00:11:31,680
I'm going to use eight of these -
four across, two down.
223
00:11:31,680 --> 00:11:34,120
Anything that tastes like pizza
is a winner for me.
224
00:11:34,120 --> 00:11:38,800
So I am going to use
a tomatoey hot sauce,
225
00:11:38,800 --> 00:11:42,480
just because it's easy. Then cheese.
226
00:11:43,600 --> 00:11:45,600
So we've got our eight
slices of cheese.
227
00:11:47,480 --> 00:11:49,520
Perfect measuring, I would say.
228
00:11:49,520 --> 00:11:53,560
And then the all-important
spicy pepperoni. Two per slice.
229
00:11:55,000 --> 00:11:57,440
This is fun!
You're going to love it!
230
00:11:59,720 --> 00:12:02,520
And top it off with some
gorgeous fresh basil.
231
00:12:04,240 --> 00:12:05,680
Now, here comes the clever bit
232
00:12:05,680 --> 00:12:08,320
where this regular loaf becomes
a pull-apart.
233
00:12:09,520 --> 00:12:12,080
Chop it up into squares.
234
00:12:12,080 --> 00:12:13,640
So this is the best bit. OK.
235
00:12:13,640 --> 00:12:16,040
Let me roll up them sleeves.
236
00:12:16,040 --> 00:12:17,080
Grab the square
237
00:12:17,080 --> 00:12:19,600
and, you know, don't worry
if it feels like it's coming apart.
238
00:12:19,600 --> 00:12:21,440
You made this dough -
it's your dough.
239
00:12:21,440 --> 00:12:24,960
Own it. And then fold it
in half and push it in.
240
00:12:25,920 --> 00:12:28,480
When it's baked, it'll
look like a single loaf,
241
00:12:28,480 --> 00:12:30,360
but you'll have the sheer
pleasure
242
00:12:30,360 --> 00:12:33,320
of being able to rip
it apart with ease.
243
00:12:33,320 --> 00:12:35,840
If you've never baked bread before,
do this.
244
00:12:35,840 --> 00:12:37,000
Make something fun.
245
00:12:37,000 --> 00:12:38,400
Make something memorable.
246
00:12:40,520 --> 00:12:43,520
Put your loaf somewhere warm
and prove it for 15 minutes
247
00:12:43,520 --> 00:12:44,920
before it goes in the oven.
248
00:12:51,800 --> 00:12:56,880
I love baking bread on a lazy day
when I'm not pushed for time.
249
00:12:56,880 --> 00:12:57,920
Oh, yes!
250
00:12:59,920 --> 00:13:02,320
Look at that! Whoo!
251
00:13:02,320 --> 00:13:04,200
Ha! Ha! Ha! Ha!
252
00:13:04,200 --> 00:13:07,080
Look at all of those layers
that we folded.
253
00:13:07,080 --> 00:13:09,040
And now, just to finish it off,
254
00:13:09,040 --> 00:13:12,880
I'm going to give
it just a quick brush
255
00:13:12,880 --> 00:13:15,200
with some good olive oil.
256
00:13:15,200 --> 00:13:17,080
Stick it in the middle of the table
257
00:13:17,080 --> 00:13:18,280
lovely and hot,
258
00:13:18,280 --> 00:13:20,920
straight out of the oven,
and you get your hands in
259
00:13:20,920 --> 00:13:23,560
and you pull it apart.
260
00:13:23,560 --> 00:13:27,400
My Pepperoni Pull Apart
has all the tastiness of pizza,
261
00:13:27,400 --> 00:13:28,760
but with the added bonus
262
00:13:28,760 --> 00:13:33,120
of being able to tear and share
it with your favourite people.
263
00:13:33,120 --> 00:13:36,640
You tear it and you don't share
it sometimes.
264
00:13:39,400 --> 00:13:45,880
Fresh oregano-flavoured bread
coupled with basil, cheese -
265
00:13:45,880 --> 00:13:47,320
pull apart heaven!
266
00:13:51,880 --> 00:13:55,880
There is literally nothing finer
than a freshly baked loaf,
267
00:13:55,880 --> 00:13:59,720
and I salute those master bakers
who are up at the crack of dawn
268
00:13:59,720 --> 00:14:02,960
to bake our daily bread with love
and pride.
269
00:14:02,960 --> 00:14:04,960
In Ingleton, North Yorkshire,
270
00:14:04,960 --> 00:14:09,160
king of sourdough Dan Nemeth makes
the sort of bread I dream about.
271
00:14:10,600 --> 00:14:12,200
I'm really passionate about bread.
272
00:14:12,200 --> 00:14:15,200
It's a really, really enjoyable
thing that I do.
273
00:14:15,200 --> 00:14:17,240
Dan supplies Michelin-star
restaurants
274
00:14:17,240 --> 00:14:21,160
as well as hungry locals, and his
most popular loaf
275
00:14:21,160 --> 00:14:24,480
is an
award-winning beetroot sourdough.
276
00:14:24,480 --> 00:14:26,720
We have people travelling from all
over the country
277
00:14:26,720 --> 00:14:29,400
just to buy one
or two or maybe more.
278
00:14:29,400 --> 00:14:33,240
Unlike most breads, sourdough
doesn't use commercial yeast.
279
00:14:33,240 --> 00:14:36,320
Instead, in order to rise, it needs
a starter -
280
00:14:36,320 --> 00:14:41,200
a fermented flour and water mix
containing natural yeast.
281
00:14:41,200 --> 00:14:44,160
So this is our age-old one.
We keep them in buckets this big.
282
00:14:45,440 --> 00:14:49,720
This has a nice, fermenty, fruity
sort of smell.
283
00:14:49,720 --> 00:14:53,000
It's really active,
is that one now.
284
00:14:53,000 --> 00:14:55,200
We've released the
beetroot sourdough.
285
00:14:55,200 --> 00:14:58,160
We kept entering awards
and winning awards with it,
286
00:14:58,160 --> 00:15:01,920
so it's pretty much earnt
its respect as a loaf of bread.
287
00:15:01,920 --> 00:15:06,800
It makes me feel ace to know
that we've created that.
288
00:15:06,800 --> 00:15:11,240
And I love making it. Flour, water,
salt to start off with.
289
00:15:13,200 --> 00:15:18,560
And the most important thing -
our really active sourdough starter.
290
00:15:20,000 --> 00:15:24,760
Ooh! The beetroot, we add
in two stages.
291
00:15:24,760 --> 00:15:27,280
We have fresh, grated beetroot.
292
00:15:27,280 --> 00:15:29,120
And then we also use cubed beetroot.
293
00:15:32,000 --> 00:15:34,240
Sometimes, we're after more
beetroot,
294
00:15:34,240 --> 00:15:36,600
a bit more flour,
whichever we're after.
295
00:15:36,600 --> 00:15:39,800
It's normally just more beetroot.
The more beetroot, the better.
296
00:15:39,800 --> 00:15:41,880
I am a total bread obsessive.
297
00:15:41,880 --> 00:15:44,600
You know, you never stop learning.
298
00:15:44,600 --> 00:15:46,120
I love the way a dough behaves.
299
00:15:47,480 --> 00:15:49,240
Every single one's different.
300
00:15:49,240 --> 00:15:52,920
Including proving, each individual
loaf takes three days
301
00:15:52,920 --> 00:15:54,320
from start to finish.
302
00:15:54,320 --> 00:15:57,360
And Dan stretches and folds
every one by hand
303
00:15:57,360 --> 00:15:59,240
to strengthen the gluten.
304
00:15:59,240 --> 00:16:00,800
I don't have to look at
what I'm doing.
305
00:16:00,800 --> 00:16:02,120
I'm just doing it.
306
00:16:02,120 --> 00:16:05,160
I'm feeling the dough
and how it's behaving.
307
00:16:05,160 --> 00:16:08,000
I can feel it fighting against me.
308
00:16:08,000 --> 00:16:09,280
I don't want it to fight.
309
00:16:09,280 --> 00:16:11,200
I want it to work with me.
310
00:16:11,200 --> 00:16:12,800
Sometimes, you do need that,
311
00:16:12,800 --> 00:16:14,760
just that extra little slap
at the end.
312
00:16:16,680 --> 00:16:18,600
You want it to go into the oven,
313
00:16:18,600 --> 00:16:21,520
when you slash it,
you want it to go boof!
314
00:16:21,520 --> 00:16:25,360
My passion comes from just who I am,
really, it's just a way of life.
315
00:16:25,360 --> 00:16:28,120
I don't think I'd be happy
if I wasn't baking.
316
00:16:28,120 --> 00:16:29,320
40 minutes in the oven
317
00:16:29,320 --> 00:16:32,520
and the beetroot sourdough
is baked to perfection.
318
00:16:33,680 --> 00:16:36,680
Really happy with them,
really nice crust.
319
00:16:36,680 --> 00:16:39,000
It's going to be really nice
and tasty, that.
320
00:16:39,000 --> 00:16:41,760
And they smell really, really good.
321
00:16:41,760 --> 00:16:42,800
Really nice.
322
00:16:43,960 --> 00:16:47,160
If you're making bread at home,
if you're making bread with friends,
323
00:16:47,160 --> 00:16:50,600
if you're making just a simple
pizza, it'll always turn out
324
00:16:50,600 --> 00:16:52,560
a million times better
325
00:16:52,560 --> 00:16:55,960
if you care for it, if you love
it, if you nurture it.
326
00:16:55,960 --> 00:16:59,480
The key to making great bread
is just passion.
327
00:16:59,480 --> 00:17:03,320
And Dan's bread is a total testament
to his skill and dedication.
328
00:17:06,240 --> 00:17:09,000
Savoury bakes don't have to stop
at dough.
329
00:17:09,000 --> 00:17:12,440
Here's a really cool recipe
that breaks all the rules.
330
00:17:14,120 --> 00:17:18,640
One day, I got fed up of baking
the same old ingredients,
331
00:17:18,640 --> 00:17:22,920
so I baked noodles. Bonkers?
332
00:17:22,920 --> 00:17:26,240
I know, but absolutely delicious.
333
00:17:26,240 --> 00:17:31,160
My spicy teriyaki chicken with fresh
chilli, spring onions and coriander
334
00:17:31,160 --> 00:17:35,520
is so good, you'll forget there's
any other way to cook noodles.
335
00:17:36,680 --> 00:17:39,360
There is not one wok in sight.
336
00:17:39,360 --> 00:17:42,080
We are making these noodles
in the oven.
337
00:17:42,080 --> 00:17:45,240
We're taking away all the faff
and just making it really easy
338
00:17:45,240 --> 00:17:46,280
and really simple.
339
00:17:46,280 --> 00:17:48,800
That's what I love about
this recipe.
340
00:17:48,800 --> 00:17:51,080
You'll need hot
water and, for sweetness,
341
00:17:51,080 --> 00:17:52,840
30g of brown sugar.
342
00:17:55,200 --> 00:18:00,240
Then a savoury hit - a drop of soy
sauce and not one, not two,
343
00:18:00,240 --> 00:18:01,840
but six cloves of garlic.
344
00:18:03,520 --> 00:18:05,000
We're not mucking around here.
345
00:18:05,000 --> 00:18:08,440
Don't make any plans to kiss anyone.
346
00:18:08,440 --> 00:18:10,720
Whatever dinner is, it has to be
something
347
00:18:10,720 --> 00:18:12,960
that just packs loads of flavour.
348
00:18:12,960 --> 00:18:14,240
Maybe it's just a mum thing.
349
00:18:14,240 --> 00:18:15,840
Every time they eat something,
350
00:18:15,840 --> 00:18:18,000
I want them to say,
"Mum, yours is the best".
351
00:18:18,000 --> 00:18:19,320
Grate in some ginger -
352
00:18:19,320 --> 00:18:20,520
no need to peel it -
353
00:18:20,520 --> 00:18:22,760
and some chilli flakes - as much
as you like.
354
00:18:24,960 --> 00:18:28,200
Maybe a little bit more.
Ah! That'll do.
355
00:18:30,040 --> 00:18:33,280
You now know how to make
a teriyaki marinade.
356
00:18:34,360 --> 00:18:35,880
I'm using chicken thighs,
357
00:18:35,880 --> 00:18:38,720
but this salty-sweet marinade works
brilliantly
358
00:18:38,720 --> 00:18:40,240
with just about anything -
359
00:18:40,240 --> 00:18:43,560
salmon, halloumi, the world's
your oyster.
360
00:18:43,560 --> 00:18:44,680
Oh, yeah!
361
00:18:44,680 --> 00:18:46,120
Look at how easy this is.
362
00:18:46,120 --> 00:18:47,160
Look how simple this is.
363
00:18:47,160 --> 00:18:49,160
And sometimes I just want
to kiss my oven.
364
00:18:49,160 --> 00:18:51,560
Bung it in, take it out,
dinner's done.
365
00:18:51,560 --> 00:18:55,200
It is such a life-saver. Before
we can add the noodles,
366
00:18:55,200 --> 00:19:00,040
the chicken needs to cook at
180 degrees for 25 minutes.
367
00:19:00,040 --> 00:19:03,280
It just smells out of this world!
368
00:19:03,280 --> 00:19:05,320
Oh, my goodness!
That smells so good!
369
00:19:05,320 --> 00:19:08,200
This only needs ten more minutes,
and dinner will be ready.
370
00:19:08,200 --> 00:19:11,280
So I am just lifting off my bits
of chicken.
371
00:19:11,280 --> 00:19:12,800
And now for our noodles.
372
00:19:12,800 --> 00:19:14,120
Yes, it's true.
373
00:19:14,120 --> 00:19:17,000
We are actually going to bake
these noodles.
374
00:19:17,000 --> 00:19:18,760
It's doable. It's a thing, guys.
375
00:19:18,760 --> 00:19:20,040
You can do it.
376
00:19:20,040 --> 00:19:22,920
So I'm just going to open
these up.
377
00:19:22,920 --> 00:19:26,000
Encourage them to sink
into the marinade,
378
00:19:26,000 --> 00:19:29,400
add some hot
water and pop your chicken on top.
379
00:19:29,400 --> 00:19:33,120
This is great, because it just helps
to push the noodles down.
380
00:19:33,120 --> 00:19:35,400
Then it's back into the oven
for ten minutes.
381
00:19:35,400 --> 00:19:40,040
This is the easiest meal
you could ever hope to make.
382
00:19:40,040 --> 00:19:42,680
I've got just enough time
to prepare some toppings -
383
00:19:42,680 --> 00:19:44,920
chilli, spring onion and coriander
384
00:19:44,920 --> 00:19:47,960
for even more of a flavour hit.
385
00:19:47,960 --> 00:19:50,440
Sometimes, I do things like this,
and I think,
386
00:19:50,440 --> 00:19:52,200
noodles baked - not going to work.
387
00:19:52,200 --> 00:19:54,120
I'll change this or I'll tweak that,
388
00:19:54,120 --> 00:19:57,400
and I think that's all a part
of finding confidence with baking,
389
00:19:57,400 --> 00:20:00,800
is to practise, to get it wrong,
to make mistakes and learn.
390
00:20:00,800 --> 00:20:03,240
OK. Here we go.
391
00:20:05,280 --> 00:20:06,320
Ooh!
392
00:20:07,640 --> 00:20:11,880
The smell is incredible!
393
00:20:11,880 --> 00:20:14,000
It smells so good!
394
00:20:14,000 --> 00:20:17,160
Look! These noodles
have been to the disco!
395
00:20:17,160 --> 00:20:21,720
And they have just absorbed
all of that delicious flavour -
396
00:20:21,720 --> 00:20:25,400
the garlic, the ginger, the chilli,
the soy. Sprinkle on the toppings
397
00:20:25,400 --> 00:20:29,000
and finish with sesame
seeds for taste and texture.
398
00:20:29,000 --> 00:20:30,960
You are going to love this recipe.
399
00:20:30,960 --> 00:20:32,880
This is what it's all about.
400
00:20:32,880 --> 00:20:35,400
I love baking cakes in my oven,
401
00:20:35,400 --> 00:20:38,360
but when my oven can do
stuff like this,
402
00:20:38,360 --> 00:20:41,760
like the unusual,
like baking noodles,
403
00:20:41,760 --> 00:20:43,600
this is when I really love
my oven.
404
00:20:49,840 --> 00:20:51,880
Doesn't it look delicious?
405
00:20:51,880 --> 00:20:53,040
And it's all mine!
406
00:20:55,680 --> 00:20:59,160
My tray-baked Teriyaki Chicken
Noodles are so easy
407
00:20:59,160 --> 00:21:02,920
and pack such a flavour punch, you
may never reach for your wok again.
408
00:21:07,800 --> 00:21:10,480
When you plate something like that -
I mean, that looks delicious,
409
00:21:10,480 --> 00:21:12,880
that looks like I took loads of time
and lots of effort,
410
00:21:12,880 --> 00:21:15,800
and you know and I know it was so
easy,
411
00:21:15,800 --> 00:21:18,240
so simple and baked in an oven.
412
00:21:21,040 --> 00:21:23,440
Look at that! I know you're jealous!
413
00:21:26,520 --> 00:21:29,760
Those noodles are so yummy!
414
00:21:29,760 --> 00:21:32,000
Stop boiling your noodles.
415
00:21:32,000 --> 00:21:34,680
Bake them every single time.
416
00:21:34,680 --> 00:21:37,520
That is absolutely delicious.
417
00:21:37,520 --> 00:21:40,000
It's just like a flavour explosion.
418
00:21:45,160 --> 00:21:48,080
I love experimenting, but nothing
beats the feeling
419
00:21:48,080 --> 00:21:50,160
of mastering the baking basics.
420
00:21:51,640 --> 00:21:55,920
Pastry is a big part of baking,
and it's actually quite easy,
421
00:21:55,920 --> 00:21:59,760
and this recipe is going to make
you feel like a pro.
422
00:22:01,040 --> 00:22:06,640
My savoury galette with sweet cherry
tomatoes, anchovies and capers,
423
00:22:06,640 --> 00:22:11,440
all wrapped up in a buttery,
home-made shortcrust pastry.
424
00:22:11,440 --> 00:22:15,200
If you're afraid of making
pastry, it's not that hard.
425
00:22:15,200 --> 00:22:20,000
So I'm going to show you how I make
this delicious, very simple pastry.
426
00:22:20,000 --> 00:22:22,280
I've got 125g of plain flour.
427
00:22:22,280 --> 00:22:25,480
And then I'm going to add 100g of
chickpea flour.
428
00:22:25,480 --> 00:22:27,840
You can make it all with
plain flour - absolutely fine.
429
00:22:27,840 --> 00:22:31,160
But this adds flavour and colour.
Pinch of salt.
430
00:22:31,160 --> 00:22:34,400
And then I've got 100g
of unsalted butter.
431
00:22:34,400 --> 00:22:36,040
Using our fingertips,
432
00:22:36,040 --> 00:22:38,800
we're just going to rub
the butter in.
433
00:22:38,800 --> 00:22:41,280
The reason why you don't
stick your whole hand in
434
00:22:41,280 --> 00:22:43,720
is because the palm of our hands
are quite warm.
435
00:22:43,720 --> 00:22:46,760
If you go in, you're just
going to melt the butter.
436
00:22:46,760 --> 00:22:48,840
Just gently crumble it in
437
00:22:48,840 --> 00:22:52,600
so we get what looks
like fine breadcrumbs.
438
00:22:52,600 --> 00:22:55,400
As much as I can go and
buy pastry from the shops,
439
00:22:55,400 --> 00:22:57,520
I really like making pastry.
440
00:22:57,520 --> 00:23:01,360
Anything where you add a little bit
of extra effort, it makes you happy.
441
00:23:01,360 --> 00:23:02,600
It brings you joy.
442
00:23:02,600 --> 00:23:04,840
Just make a little well
in the centre.
443
00:23:04,840 --> 00:23:07,360
Add a couple of tablespoons
of water.
444
00:23:09,160 --> 00:23:14,440
And get my hands in, and just bring
that dough together.
445
00:23:17,240 --> 00:23:23,280
And the action here isn't to push
and knead - it's just to squeeze.
446
00:23:23,280 --> 00:23:25,440
See what's happening?
It's clumping together.
447
00:23:25,440 --> 00:23:27,280
That's what you want.
448
00:23:27,280 --> 00:23:28,800
That is as simple as it gets -
449
00:23:28,800 --> 00:23:31,320
a few ingredients, a little
bit of instinct,
450
00:23:31,320 --> 00:23:35,520
and that is the inspiration not
to go out and buy pastry.
451
00:23:35,520 --> 00:23:37,000
Now it needs to chill,
452
00:23:37,000 --> 00:23:39,760
so I've got plenty of time
to make my moreish filling.
453
00:23:41,600 --> 00:23:44,320
And this is as simple as it gets.
454
00:23:44,320 --> 00:23:46,520
First thing I'm going to add
is anchovies,
455
00:23:46,520 --> 00:23:49,120
and I'm going to use
the oil in the can.
456
00:23:50,920 --> 00:23:53,360
And just using
the back of the spoon,
457
00:23:53,360 --> 00:23:55,200
just melt that anchovy down.
458
00:23:55,200 --> 00:23:57,480
And this is going to act
as our seasoning
459
00:23:57,480 --> 00:24:01,640
so we don't need to add any salt.
Grate in a clove of garlic...
460
00:24:03,400 --> 00:24:06,400
..and for a hit of sweet,
some delicious cherry tomatoes.
461
00:24:08,040 --> 00:24:09,760
I could leave it exactly as it is,
462
00:24:09,760 --> 00:24:11,400
and it's got bags of flavour.
463
00:24:11,400 --> 00:24:12,760
But I want to add more.
464
00:24:12,760 --> 00:24:15,480
I want to bulk it up and I want
to make it even more delicious,
465
00:24:15,480 --> 00:24:18,240
so I'm going to add a dash
of paprika.
466
00:24:19,240 --> 00:24:20,960
I'm going to add some
tamarind paste.
467
00:24:20,960 --> 00:24:23,320
And I always have this stuff
in my fridge
468
00:24:23,320 --> 00:24:27,760
because it's sweet and it's tart.
Brown sauce has got tamarind in it.
469
00:24:27,760 --> 00:24:30,800
If you don't have tamarind paste,
stick some brown sauce in.
470
00:24:32,680 --> 00:24:36,160
And then we are going to add
a tin of sweetcorn.
471
00:24:36,160 --> 00:24:38,560
She said what? She's going
to add a tin of sweetcorn?
472
00:24:38,560 --> 00:24:40,120
Can you tell I have children?
473
00:24:40,120 --> 00:24:41,680
But look at the colours, right?
474
00:24:41,680 --> 00:24:45,240
This is like adding sunshine
to your dish.
475
00:24:45,240 --> 00:24:46,360
It's going to be good.
476
00:24:47,920 --> 00:24:49,680
So I'm going to just turn
that off
477
00:24:49,680 --> 00:24:52,680
and then I'm going to let
that just cool down a little bit.
478
00:24:54,080 --> 00:24:56,560
By now, your pastry
should be perfectly chilled.
479
00:24:58,600 --> 00:25:02,200
What I love about making galette
is, it's free-form,
480
00:25:02,200 --> 00:25:06,280
which means every galette you make
will be a little bit different.
481
00:25:06,280 --> 00:25:07,440
And I love that.
482
00:25:07,440 --> 00:25:09,560
What I want is a roughish circle.
483
00:25:09,560 --> 00:25:11,120
It doesn't have to be perfect.
484
00:25:11,120 --> 00:25:12,880
We're not using any template.
485
00:25:12,880 --> 00:25:16,640
But what is important is that
you get kind of an even thickness.
486
00:25:16,640 --> 00:25:19,120
And what I'm going for is
about five millimetres.
487
00:25:19,120 --> 00:25:21,200
All that means is that
it bakes evenly.
488
00:25:22,920 --> 00:25:25,400
Pop it on a tray lined
with baking paper,
489
00:25:25,400 --> 00:25:29,600
and here comes my secret weapon
in the taste department.
490
00:25:29,600 --> 00:25:32,440
I always have some hummus knocking
around in the back of the fridge.
491
00:25:32,440 --> 00:25:34,360
And I love to use it wherever I can.
492
00:25:34,360 --> 00:25:36,400
But this adds creaminess.
493
00:25:36,400 --> 00:25:38,000
No, it's not traditional,
494
00:25:38,000 --> 00:25:39,560
but when did that ever stop me?
495
00:25:41,240 --> 00:25:44,640
So we add a thin layer of the hummus
right in the centre.
496
00:25:46,280 --> 00:25:49,320
Now let's load it up with
that tangy filling.
497
00:25:49,320 --> 00:25:53,120
This is really going
to pop with flavour.
498
00:25:53,120 --> 00:25:55,840
This is where the galleting
is happening.
499
00:25:55,840 --> 00:25:57,480
Watch.
500
00:25:57,480 --> 00:26:00,640
So you take the edge and then
you literally just fold it over,
501
00:26:00,640 --> 00:26:03,080
and then just take another side
502
00:26:03,080 --> 00:26:06,480
and then just kind
of fold that over.
503
00:26:06,480 --> 00:26:11,760
And if you get little cracks,
just fix it, and then go over again.
504
00:26:14,640 --> 00:26:15,680
It's just happening.
505
00:26:15,680 --> 00:26:20,360
And that's why you get a different
shape every single time.
506
00:26:20,360 --> 00:26:22,040
Doesn't that look really pretty?
507
00:26:22,040 --> 00:26:25,000
For something that's meant
to be rustic,
508
00:26:25,000 --> 00:26:26,520
I think it's quite beautiful.
509
00:26:28,480 --> 00:26:32,440
To guarantee a crispy base, preheat
another baking tray in the oven
510
00:26:32,440 --> 00:26:34,520
and just slide this one on top.
511
00:26:34,520 --> 00:26:35,560
It really works.
512
00:26:47,760 --> 00:26:49,520
Oh!
513
00:26:49,520 --> 00:26:53,520
I love the smell of cooked pastry.
514
00:26:53,520 --> 00:26:56,560
It's going to be delicious,
but I'm not finished yet.
515
00:26:56,560 --> 00:26:59,400
Flavour, flavour, flavour!
I just love capers
516
00:26:59,400 --> 00:27:01,800
because you get that
"Whoa, this is tasty"!
517
00:27:01,800 --> 00:27:05,280
And then, just to finish
it off, some basil.
518
00:27:05,280 --> 00:27:07,200
You know me - I can't stop.
519
00:27:07,200 --> 00:27:11,280
And that's it - simple,
easy Tomato Gallete,
520
00:27:11,280 --> 00:27:14,880
perfect in every which way,
but perfect to eat in the sun.
521
00:27:18,520 --> 00:27:21,760
My bright and beautiful Tomato
Gallete is guaranteed
522
00:27:21,760 --> 00:27:23,760
to transport you to a happy place.
523
00:27:25,400 --> 00:27:27,800
This is the kind of thing that,
you know what, is great
524
00:27:27,800 --> 00:27:28,960
to have for dinner.
525
00:27:28,960 --> 00:27:31,400
But if you are going to go out
for a picnic
526
00:27:31,400 --> 00:27:35,160
or you've got a whole crew load of
people who want to eat it,
527
00:27:35,160 --> 00:27:36,440
then do it in the sun
528
00:27:36,440 --> 00:27:39,400
because it makes it all the more
tasty.
529
00:27:39,400 --> 00:27:42,440
OK, all that's left to do is to cut
the galette.
530
00:27:42,440 --> 00:27:43,720
Let's eat it. Come on.
531
00:27:43,720 --> 00:27:45,000
Can you hear that pastry?
532
00:27:47,400 --> 00:27:48,440
Can you see that?
533
00:27:48,440 --> 00:27:50,520
The pastry and the
tomato and the hummus.
534
00:27:51,840 --> 00:27:56,040
Mm! That packs a lot of flavour.
535
00:27:56,040 --> 00:28:00,200
For so few ingredients,
it really does pack a punch.
536
00:28:00,200 --> 00:28:01,960
Right. Who's going to have some?
Come on.
537
00:28:01,960 --> 00:28:03,160
I can't eat all this on my own.
538
00:28:03,160 --> 00:28:05,600
I'm halfway through it and
it's been about five seconds!
539
00:28:05,600 --> 00:28:07,360
There's plenty more where
that came from.
540
00:28:07,360 --> 00:28:10,560
I love those capers.
Tasty, right? Mm-mm-mm-mm-mm!
541
00:28:10,560 --> 00:28:11,880
NADIYA LAUGHS
542
00:28:11,880 --> 00:28:12,920
And that's a wrap.
543
00:28:14,400 --> 00:28:18,280
Next time, it's one of our
favourite ingredients - chocolate.
544
00:28:18,280 --> 00:28:20,560
I'm making the best brownies ever...
545
00:28:20,560 --> 00:28:22,200
I just want to pick it up and go,
"arg"!
546
00:28:22,200 --> 00:28:23,880
..a chocolatey twist on a classic...
547
00:28:23,880 --> 00:28:27,360
Sometimes, you've got to just throw
all the chocolate at it.
548
00:28:27,360 --> 00:28:30,920
..and a magical flan
that never ceases to amaze me.
549
00:28:30,920 --> 00:28:32,280
Look at that!
69403
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