You’ll definitely stand out with these dazzling recipes!
Season 1, Episode 19
Gordon’s cookery course continues as he teaches how to cook for special occasions. Recipes include stuffed lamb with spinach and pine nuts, Vietnamese-style fresh shrimp rolls and a sumptuous whole sea bass stuffed with fennel, lemon and capers.
Season 1, Episode 20
Gordon’s cookery course comes to a close with more recipes for fabulous food for special occasions, including a flavour-packed green papaya salad, a simple but celebratory chopped salad, and Gordon’s spectacular raspberry mille-feuille.
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in this series I’m going to surprise you I’m going to strip away all the complexity and hardcraft and teach you how to cook amazing food standing on your head that is amazing incredibly tender from the kitchen novice to the buing chef going to give you the confidence the recipes and the inside of knowledge to make you a much better cook the most important thing is to get your Technique right I’ve been cooking in professional kitchens for over 25 years put a bit of rock salt in the garlic bread I’ve been taught by some of the best chefs in the world and in turn I’ve taught some of the best what cheese is in the macaroni now now I’m going to show you some simple and accessible recipes for fantastic food that you can easily cook at home incredible holding you by the hand just getting better and better and better and teaching you everything from how to cook with chili and spice to bacon one pot wonders and real fast food this is the only cookie course you’ll ever need Welcome to My ultimate cookery course Pat with quick cooking tips knoow and 100 recipes to take your life on now get ready cuz this one is all about cooking for special occasions when you’re cooking for a special occasion you want to nail some key things one your recipes need to be bulletproof you don’t want a disaster on the big day two as well as tasting phenomenal they have to be easy to serve so you can relax and enjoy yourself three when you’re out to impress food needs to look great too my first recipe fits the bill perfectly stuffed Lamb with spinach and pine nuts stuffed meats are perfect for special occasions they look impressive taste amazing but more importantly they are so simple to do pan on for the stuffing it’s a saddle of lamb basically a sort of Rolls-Royce cut perfectly shaped and it suits stuffing to an absolute tea for the stuffing finally chop an onion garlic nice thin slices oil in onions and garlic in just salt and pepper make sure the stuffing is Bey seasoned so it helps to season the inside of the lamb now we got the color on those onions we’re going to throw in some pine nuts that helps to give a bit of a texture here’s where it starts getting really exciting spinach in I just lay the spinach over the pine nuts it looks like a lot of spinach that’s going to condense and disappear almost [Music] instantly it’s so much more flavor in spinach when you soate it as opposed to steaming it or boiling it gas off look at that now to bring that together no eggs no breadcrumbs crumpled feta over the spinach feta cheese adds a beautifully salty sharp and creamy flavor what this does it brings that stuffing together now open up the lamb keep those little fillets to the side that’s the channel that we want to stuff so I want to just open that up a little bit there salt and pepper lightly and before we put our stuffing in we’re going to season it with sumac sumac is a wonderful lemony spice that goes brilliantly with lamb and you can get it in most big supermarkets and it sort of cuts through that thick Rich sweetness of the Lamb open up that lamb there take a spoon if you’re preparing this for the day ahead then let the stuffing cool down it’s inevitable when you start rolling it and tying it something’s going to squeeze out so load up the ends take these Beauties these little fillets and just support stuffing and sort of increase that beautiful tunnel and then from there over there and bring that towards you and then roll like I said some of the stuff is going to come out now let tie it first off around the side and don’t worry about some flash butcher knot just tie it one in the middle you can get butcher string from your local butcher or at cookware shops they go too tight go too tight it just forces all that stuffing out of the Lamb when it’s in the oven nice now we just season the top of it roll the joint to make sure all the skin gets seasoned now you think normally that just goes in the oven like that that’s how my mom would do it but get your tray onto the gas oil in get it really nicely colored none of your stuffing is coming out of the Sid really important look at that color beautiful does kick starts the roasting process gas off into the oven cook for 45 to 55 minutes depending on how pink you want your lamb lift the lamb out of the fat to rest resting it raised up in the tin will stop it cooking but not cool it down too quickly and means you won’t lose any of those lovely juices next I’m making a simple but sophisticated accompaniment for the lamb top and tow the Cucumber peel it cut the Cucumber into three and just core taking out all that it’s just sort of watery seedy and it spoils the flavor slice the Cucumber cucumber in really nice way of making a cheap and cheerful cucumber look glamorous we’re going to dress that that cucumber with a nice fresh yogurt couple of tablespoons next some fresh mint dress it touch of salt Touch of pepper and then pomegranate molasses that just sweetens it up finish that with lemon mix that up lamp is rested carefully take off the string and then just gently pull them back straighted edge knife that’s going to cut through that crispy fat on the outside instantly I tied it purposely so I can get my portion control from the lines hold it nice and firmly look at your line where the string was and look this one is going to be amazing lay and down just in those two slices there it proves that stuffing Meats is for special occasions because that is a saddle of lamb that is absolute best stuffing meats and fish not only makes them look fantastic it also gives them an extra added flavor Dimension too once you’ve mastered the technique you’ll be able to turn out dishes that will guarantee you’ll have an unforgettable Feast here are three more of my favorite easy stuffed dishes that are perfect for any Feast first up chicken with garlic and Chestnut stuffing packed with flavor and earthy richness [Music] for the stuffing fry finely chopped onion garlic and celery in hot olive oil next add pine nuts which have a lovely creamy taste and chopped earthy cooked chestnuts both add a wonderfully chewy texture and richness to stuffings season and add chopped [Music] parsley then stirring cooked wild rice next take a hold de bone chicken it’s fitty to do at home but if you ask your butcher will do it for you and pile the stuffing mixture along the center now simply roll the chicken up tightly and tie it with your butcher string then roast in a hot oven for just over an [Music] hour simply carve into magnificent thick slices so impressive so easy and trust me this is a guaranteed to get a fantastic reaction on any occasion Hol stuff fish will always make an impression my next recipe is seab bass stuffed with fennel lemon and capers first place a whole gutted sea bass on foil and season the fish inside and out sea bass is known as the king of the Seas and has a wonderful sweet white flesh start the stuffing with sliced fennel it’s an SE flavor works brilliantly with the fish next add Capers fresh dill and slices of lemon then dot in knobs of butter lastly add a splash of white wine which helps to steam the fish and creates a lovely sauce and seal tightly into a parcel this locks in all the juices and flavor then simply bake in a medium oven un wrap and hear your guest ooh and R with delight prepared in 10 minutes WRA for intense flavor a stunning sea bass that’s bound to create a [Music] stir my next dish throws a Spanish Twist on a classic English roast pork stuff with Mano and Millo use a pork loin roasting joint lay The Joint skinside down down and cut 3/4 of the way into the flesh creating space for the stuffing next thinly sliced Spanish Mano cheese this has a wonderful buttery nutty taste and is fantastic for stuffing as it melts brilliantly sliced Spanish Mello Quin jelly sweet and perfumed is the perfect partner for the saltiness of the cheese then simply layer your cheese and Quint jelly into the pork add Sage leaves for a strong and deliciously bitter flavor roll the meat up and tie with butcher string next add more Sage leaves and some aromatic fresh thyme to a roasting tin then lay the pork on top skin Side Up cut a bulb of garlic in half and wedge it under the meat the garlic wedges help lit the pork so it roast to Perfection will add a sweet depth of flavor to your gravy drizzle with olive oil season and roast for just over an hour with the heat on high for the first 20 which helps get the skin crispy and golden once cooked leave the pork to rest as you make a stunning gravy simply Place The Roasting tin over medium heat add a duug of cherry and Del lays using the roasting juices gives your gravy maximum flavor simmer and reduce for a few minutes then pour in the incredible resting juices from the pork finally strain the silky Rich gravy over the stuffed loin and serve immediately stuff through with Incredible flavor Rich sweet and aromatic a stunning centerpiece fit to Grace any table anywhere [Music] anytime three dishes stuffed to Perfection proof you can have food that’s simple to pull P off but looks incredible and tastes a million bucks amazing to make these recipes you only need to rely on two basic pieces of Kit you don’t need to spend a fortune on masses of kitchen equipment roasting and baking tray these things so versatile great for baking whole fish on fantastic for making Breads and so cheap a classic two-handled roasting tray brilliant for roasting whole Birds finishing sauces gravies on top of the stove over the Gast ring burner again versatile the more solid your trays are the better then they won’t buckle and they will last cheap but seriously essential this is my ultimate cookery course 100 recipes to stake your life on I’ll be teaching you how to grab your guest attention with an amazingly easy but stunning starter the good news about these wraps is that you can make them up in advance but first my guide to getting the best ingredients for your money when your cooking needs to impress it really pays to spend extra time shopping for great ingredients and you’ll reap the rewards when it’s time to serve next up my guide to buying the finest shellfish whether it’s scallops prawns crabs or Lobster spanking fresh shellfish never fails to make an impression and when you want the best crustations it pays to ask an expert1 19 it’s a bargain at 20 fishmonger Roger Barton really knows his shellfish Inside Out hello what say he said can he go back out so I’m sorry bro you’re with me he’s been in the fish game at London’s billingsgate market for over 35 years glean some of his knowledge and you’ll never be at a loss when it comes to shopping for shellfish right what we’ve got here are Corvettes some people know them as prws and these are a picture they’ve got to be lovely and shiny you’ll find if they’re too limp the head starts coming away from the body not a good sign looks a bit like me wor for the wear chop your old garlic up get the old walk lovely bit of olive oil lovely lovely jubly lovely lovely jubly in they go absolutely fantastic and if you like prawns as much as me then you’ll love all these different kinds here are my favorites Brown shrimps might be Tiny But punched well above their weight in terms of taste I love them potted in spiced butter and spread on toast Atlantic prawns are great value and packed with flavor fantastic as tapus or in CES small tiger prawns are also good value and great for Asian salads stir fries and fish stews whereas these massive ones are so spectacular I just keep them simple marinated in garlic oil and chili ch car grilled and served in their shells and longest are one of my favorites you can buy these succulent Beauties whole just roast or boiled and served with garlic mayonnaise people used to eat Winkles cockles they’re not doing it anymore it’s such a shame they should be more daring all due respect you wouldn’t make love the same way for the rest of your life Winkles there they are lovely they smell of the sea look little bit of pepper and salt and a dash of vinegar with them that does enhance the flavor in this country we have got the finest oysters in the world I die for these the only thing you have to look for with an oyster that is tightly closed if it’s open avoid it be venturous come on try it nothing ventured nothing G get the right recipe and the freshest shellfish and you’ll guaranteed success in the kitchen whether it’s in one of my restaurants or back at home I know that as well as delicious food one of the fundamentals to making guests happy is creating a great atmosphere so my next recipe where guests get to eat with their hands is perfect for a special occasion Vietnamese style fresh prawn rolls one of the keys to cooking for crowds is creating the atmosphere and that buz getting your guest to sort of almost get involved and dip in and dip out this is an exciting fragrant wrap that is so easy to do first off soak the noodles these are thin glass noodles basically bring the kettle up to the boil and just pour just let them steep there for a couple of minutes the noodles are for my prawn rolls as they soak I’m going to make a spicy dipping sauce to go with them start off with sugar we’re trying to create that sweet sour salty but a really nice sort of heated sauce as well rice wine vinegar that will dissolve the sugar fish sauce now that’s going to give it it saltiness next the chili I want the seeds left in cuz I want some power chili in a little bit of garlic don’t need to chop it too finely just slice it take a spring onion just top and tail them slice slices bring in nice and thinly so it sort of almost permeates dipping sauce I grew up with the love of spring rolls but on the back of my visit to Vietnam it sort of transformed my respect for a spring roll give that a little mix little bit of coriander and fresh mint roll them up and chop herbs in there’s no olive oil in there there’s no cream there’s no butter it’s just a really nice light dipping sauce and wow got all those senses going on now we’re going to make the filling for the wraps a really nice fresh noodle salad rinse the noodles in cold water then chop them into bite-sized lengths prawns peeled and cooked slice them up the prawns give a really nice sweetness next the vegetables I want crunch freshness texture baby Jem lettuce and just shred that lettuce next spring onion the good news about these wraps is that you can make them up in advance sit them in the fridge and then take them out literally seconds before your guest arrive peel the carrot so you got really nice fresh crunchy carrot now fresh mint fresh Basel and fresh coriander together sounds a little bit bizarre but tastes amazing don’t hold back with the herbs they’ll really help make the filling vibrant fresh and aromatic finally touch a lime just squeeze that fresh lime juice over there couple of tablespoons of your dipping sauce don’t put too much in there it just makes all the filling too wet just give that a really good mix that’s a very quick simple salad to eat now but let’s get it into a wrap now take your rice paper wrap literally 30 seconds in warm water you can get rice paper wraps from your local Asian supermarket or buy them online gently lift it out the water there beautiful lay it carefully onto your [Music] board place the mixture at the bottom don’t overfill it CU it’ll be a nightmare to roll fold them over first nice and tightly halfway then tuck in the ends and make sure nothing’s coming out of the sides beautiful it’s so light fragrant incredibly simple to do and there you go a very delicious fragrant Asian wrap certainly different to the Chinese spring rolls I grew up [Music] with next five more of my 100 tips to help your special occasion cooking better kicking off with how to prepare prawns to prep it get the head and twist keep hold of those heads make the most amazing stock and then with your thumb get underneath the shell and just peel off that beautiful little layer now with your thumb and your finger push and shake and look the whole tail comes off you don’t have to peel the whole thing from there get your knife and just gently cut the surface of the prawn and what we’re looking for there is that little dirt sack that’s got to come out otherwise if you cook the prawn without that sack in there it’s crunchy it’s not very nice and it ruins that sweet flavor there you go the most amazing prawn ready for cooking serving whole fish always makes an impact here’s how to fillet it at the table run a knife along the backbone remove the skin and carefully lift off the portions of Flesh using a fish slice then just lift off the backbone in one careful movement whole hams are always impressive to carve one easily hold the ham by the bone and cut down the meat as close to the bone as possible you can then lay your cut ham flat on the board making it nice and easy to slice thinly and evenly for perfect pork crackling pour over hot oil before roasting in the oven it’ll come out beautifully crisp and crunchy and when you need to chill wine fast simply add a large handful of salt here ice bucket the salt reduces the freezing point of the water which will chill your wine in 6 minutes [Music] flat Follow My ultimate cookery course crammed with key lessons top tips and 100 recipes to stake your life on and you’ll literally be cooking yourself into a better Chef many of these amazing recipes are on my app please check out the app store for details go on get cooking in this series I’m going to surprise you I’m going to strip away all the complexity and hardcraft and teach you how to cook amazing food standing on your head that is amazing incredibly tender from the kitchen novice to the buding chef I’m going to give you the confidence the recipes and the inside of knowledge to make you a much better cook the most important thing is to get your Technique right I’ve been cooking in professional kitchens for over 25 years put little bit of rock Sal in the garlic breads I’ve been being taught by some of the best chefs in the world and in turn I’ve taught some of the best what cheese is in the macaroni now now I’m going to show you some simple and accessible recipes for fantastic food that you can easily cook at home incredible holding you by their hand just getting better and better and better and teaching you everything from how to cook with chili and spice to bacon one pot wonders and real fast food this is the only cookie course you’ll ever need Welcome to My ultimate cookery course pack with quick cooking tips knowhow and 100 recipes to take your life on okay now it’s all about special salads and fabulous fruits perfect for special occasions cooking at home for special occasions falls into two camps sit down Affairs where the food’s a bit more formal and relax parties where dishes are laid out and people can choose what they want to eat and when if you’re cooking for a party always make dishes that are colorful vibrant and exciting to eat so you’ll grab your guest’s attention and really wow their taste buds my first dish has plenty of attitude enough for any special occasion a flavor packed green papaya salad this is a great salad to serve at a party it’s delicious and robust enough to last the whole evening without welting first off these are little dried shrimp you can buy them anywhere they smell almost sort of of the seabed into the PES M for this salad inspired by my travels across Thailand I’m starting by making a wonderfully spicy paste little salt in there in just break them up this paste is like a staple ingredient in Thailand that’s what we’re looking for almost it’s like a powder right next just one Clover of garlic slice up the garlic and get that into the PES and water bird’s eye chilly incredibly hot powerful but wow it does give an amazing kick to the paste in to the mix now a couple tablespoons of brown castor sugar that softens the blow with a chili and then just to get that nice sour taste a little bit of hot water into this tamaron paste it’s really tart but sweet paste 1 tbspoon in fish sauce now it’s got that almost sort of pickly smell slightly salty but the flavor is intense 2 tablespoons in bring that together and give it a really good mix some lime juice and half Another Touch of sort of tartness so the past is nice and thick and fragrant but it’s got the heat the sourness the tartness incredible green papy stand it up give it a little peel you can find Green Papaya in local Asian shops and bigger supermarkets and as it doesn’t Wilt like more delicate Veg it’s perfect for robust salads like this I’m going to grate it look that’s what I want these thin slithers next a nice rich sweet banana [Music] shalant nice some carrot carrot gives it another [Music] texture now lift that and mix [Music] in finish that off with Thai Basel and fresh coriander Thai Basel is a much more fragrant Basel it’s stronger and it’s slightly thicker as well like papay and Tamarind paste you can get Thai Basel in good supermarkets and independent Asian stores but normal Basel works well too next prepare the crunchy topping pan on and toast some peanuts chop the nuts but it gives a really nice crunch in they go roll them around the pan gas off and just tip them out now for the exciting part we’re going to dress the salad a nice spoon of dressing in to the papaya mix that in and then finally a nice General sprinkling roasted nuts and that is one delicious very fragrant very robust green papaya salad so easy to make and guaranteed not to go limp a perfect party salad and with such incredible colors textures and bold exciting flavors it’s sure to grab your guest’s attention when you’re putting together a feast for the family or friends it’s great to have some bulletproof salads in your cooking repertoire here are three more of my favorites to set you up first my delicious chopped [Music] salad slic cherry tomatoes in half and add to the Bowl along with chopped red pepper and finally D shalots next slice salami into strips and add follow with nutty chickpeas and smooth Edom cheese cut into match sticks building up different tastes textures and flavors as you go next add chikory for a deliciously bitter bite then chop crisp remain lettuce and add for the dressing finely chopped garlic add Cherry vinegar a shake of spicy weri sauce Casta sugar and olive oil then simply whisk pour the dressing over the salad and mix so that everything is Thoroughly coated finally sprinkle with dried oregano for an aromatic finish a salad so easy if you can chop you can make it with such delicious results it has to be tasted to be believed [Music] my next simple salad that’s perfect for a party is green bean salad with mustard [Music] dressing for the dressing wrap a whole bulb of garlic in foil and roast it in a hot oven next add top and tail green beans to salted boiling water and cook for just a couple of minutes this is called blanching and keeps the beans deliciously crunchy strain the beans and refresh in cold water this stops the cooking process so they stay crisp and green next remove your garlic from the [Music] oven cut off the head and squeeze out all the Glorious garlic which has gone creamy mellow and divine in the oven then simply add sharp White wine vinegar a dollop of donjon mustard and sweet runny honey season and pour in a good lug of olive oil then whisk add the crunchy blanch green beans and top with toasted almonds for a lovely nutty note and crunchy texture mix well and serve Heavenly mustard vinegarette with a hit of mellow roast garlic stunning green beans dressed to [Music] Perfection my next salad that’s great for any big bash is roasted red pepper lentil and Herb [Music] salad add P lentils to vegetable stock along with a bay leaf and boil for 15 minutes P lentils are perfect for salads they have a great meaty flavor and a delicious bite for texture next chop sweet red peppers and place on a baking tray along with DIC cette drizzle over olive oil season and roast in a hot [Music] oven to assemble the salad place the drain lentils in a large bowl then add olive [Music] oil and chop some blushed tomatoes take the roasted red peppers and cett from the oven and add along with chopped avocado as its delicious creamy flesh give the salad a lovely contrast season then for a big hery hit chop a handful of chives and Basel and add squeeze over lemon juice and mix earthy aromatic and packed full of goodness absolutely stunning served with roasted meats and fish or perfect eaten just by itself three incredible salads all bursting with flavor color and health so quick and easy to prep and utterly delicious you’ll be making them every day not just on a special occasion nice welcome back to my ultimate cooker course coming up I’ll be using fabulous fruits to create a showstopping dessert every time I get to put one of these together is like a sort of little jewelry box but first the key to dishes that really impress is is amazingly fresh ingredients and it’s essential to get the best for your money when you’re out shopping so make sure whatever you’re buying it looks smells and feels really good and if you get the chance then taste it before you buy [Music] it a great tasting salad starts with fantastic salad leaves and when it comes to all things green there’s little Dr Steve rothal doesn’t know I think I am obsessed with salad I’m obsessed primarily with Water Crest that that that that’s in my heart cuz you know i’ got a PhD in Water Crest a doctorate in salad we should all take a leaf out of his book then he’s not only been studying salad leaves for over 30 years he’s been growing them so he really knows he’s rocket from his Roma there are literally thousands of varieties of salad things like pavian lettuce red vein spinach wild rocket Sorel we grow virtually everything outdoors and and we follow the seasons so we’re not forcing the leaves we don’t give them too much fertilizer or irrigation we we try to grow them a little bit slower and that’s a way to get the best flavor and the best quality of leaf we’ll Harvest a crop cut it in the morning and it’s then on the road going out to customers to be on the Shelf the next day this is a great Leaf baby leaf spinach and we call it baby Leaf you quite literally because we cut it when it’s still at a baby stage these are baby peas shoots we’ll put something like three or 400 pea seeds into the seed bed and then in as little as 12 14 days they’ve grown to a sort of a crop like this they got the flavor of fresh peas bit of sweetness and they and they got a really nice soft velvety Leaf texture this is baby Water Crest which is my favorite salad crop of them all Water Crest is special cuz by definition it’s grown in pure flowing water Fresh Water Crest has got that fantastic pungent peppery flavor in Victorian London it was known as Poor Man’s bread whereby a lot of workers would start the day with a Water Crest sandwich and if they couldn’t afford bread they just ate the Water Crest straight it is amazing full of flavor I can’t eat enough salad obsess Steves spot on there’s hundreds of salad leaves available with different textures tastes and colors here are five my favorite everyday salad leaves and don’t forget some of them are delicious cooked too little gem sweet and crisp and an amazingly dense heart these mini cos luses are great simply braz in the oven or use the leaves as Scoops for a delicious chili beef filling mustard leaves pungent spicy and full of vitamin C these are a staple in Asian dishes and are fantastic stir fried or steamed Lamb’s Leaf full of Tangy flavor and with Incredible springy stems great for hearty robust salads or simply paired with fish for a healthier simple supper rocket these distinctive peppery leaves are actually classed as a herb and are perfect in soups or with fruits and are full of iron finally chory or Onie these tightly packed red or white leaves have a deliciously bitter taste and are great rap in ham or alongside sharp blue cheeses I think when you’re shopping for salads you can of shop with your eyes you if it looks fresh and and healthy tasty it is you want to look for bright colors I like to see leaves with a bit of moisture on them Sal like to be kept cold and moist basically So when you buy a pack of salad put it in the fridge and if you don’t use it all in one go roll up the bag to glued Surplus air put it back in the fridge keep it cold there’s so much Choice variety out there I really do think people should be more adventurous in their choice of salads you know both what they choose to try and eat and and what they do with them so get yourself some ingredients use them boldly and your sted leaves can really take Center Stage next make tricks of the trade and kitchen tips scallops are a fantastic ingredient when you want a special salad that really impresses here’s how to prepare them do not be intimidated trying to get the sculp out I’m going to show you how easy it is to take them out and how much more exciting it is to get them fresh in the Shell so just basically dessert spoon and a blunt knife put the knife in to the bottom and you just twist open Tilt The Knife up so it doesn’t cut into the scallet meat run the knife from the top to the base off with the lid no Flesh on there and then from there that’s called the scallop skirt all you do is just peel that forward and get the spoon to run down the back of the shell and the idea is to remove that little bit of muscle that holds the scallop onto the bottom shell bang it pops out that’s the top the small side of the bottom there’s the muscle there and your thumb just slides neatly in there and run your fingers round and you just pop out the scallop and look bang beautiful this bit here is called the skirt no use doesn’t taste of anything now that’s the coral you can slice that off dry it in the oven and use it as a powder for your rotos or even seasoning fish with but that’s the money these just need to be rinsed under cold water dried and ready for the pan tomatoes are another staple here’s how to skin them for extra refinement score each one with a cross at the bottom blanch in boiling water for a minute then shut them in cold water and the Skins will easily peel away pomegranates are a fabulous fruit for adding glamour to salads or desserts the trick to getting the seeds out slice in half lengthways make slits around the edge turn upside down over a bowl and using a large spoon whack as hard as you can to release the seeds to take fabulous fruit puts to the next level my tip is to add sophisticated corals of ice cream or lemon mascapone simply dip two metal spoons in hot water scoop shape and [Music] add and after baking never throw out your leftover pastry it’s easily transformed into grapefruit or savory party nibbles roll out great parmesan or sprinkle over your favorite fruit roll and then just slice and [Music] bake as any chef knows at the end of a meal you want to leave your guest on a high with a spectacular dessert so when you’re cooking for a special occasion and want to make an impact it’s great to have a fabulous fruit dessert up your sleeve my last recipe looks Sensational and tastes just as good raspberry miloy desserts should always have that wow factor and this dish is incredibly simple to prepare but it tastes and looks absolutely [Music] stunning first off puff pastry you can buy fabulous F pastry now a non-stick B baking tray and just lay the puff pastry on the tray I want to get the top of the puff pastry caramelized so we’re going to dust it in ic and sugar now miloy means 1 th layers just lightly dust the top of the puff pastry with ice and sugar we’re going to start off in a hot oven at 220 for the first 6 or 7 minutes and then 10 minutes at 190 into the oven now for the filling fresh vanilla cream in and start whisking want the cream whst nice and thick but look got all that nice fresh panilla seeds in there next a nice scraping of orange zest orange lure don’t whisk that in fold it in and that stops the cream from separating lovely now take that out of the bowl and put it into a Piping Bag unwrap over your hand in a way that you’re creating this little pocket snip off the end nozzle in load up your bag just twist slowly There’s No Air the bag is nice and full and firm nice chill your gorgeous vanilla and orange cream in the fridge until you’re ready to pipe it wow that it’s beautiful there’s the layers there that’s the the miloy part gently lift it up onto the board I size it into three serrated edge knife W beautiful start deciding on how you’re going to layer it that bit there that’s nice and firm for my base that’s nice and decorative for the top and that bit there for the middle take out your [Music] cream and put a little touch of cream there and that just sticks that down so stops it from sliding pipe very carefully a nice thin layer of cream around the outside and come back into the middle beautiful now the rasp is Sit Them 2 by two now this layer going turn it upside down and put the caramelized part of pastry on top of the raspber every time I get to put one of these together it’s like a sort of little jewelry box again cream squeeze from the back of the bag so you got control The Raspberries 2 by two I just want to put another layer of cream on top of those rasberries cuz I want some height with my final layer W I just want to dive in there put the lid on it m and push that down there you have a beautiful stunning simple milfy a dessert to die for and like all the dishes in my ultimate cookery course I guarantee it will taste as Sensational as it [Music] looks I’ve now shown you 100 recipes to stake your life on smells amazing simple and accessible dishes look at that to give you confidence in the kitchen hold the drum and slice straight through and help cook yourself into a better Chef really important to season the mint before you cook it I’ve shared essential tips and Insider knowledge they don’t actually smell much but the flavor they give off is extraordinary on everything from shopping for great ingredients don’t be fight get your nose right into it to my kitchen equipment Essentials The Secret of brazing is having a really nice thick durable pan and my ultimate cooking lessons key mantras to to make you Fearless in the kitchen stripping away all the complexity so you can whip up tasty and delicious dishes with ease just finish it with a little tablespoon of that sauce and most importantly learn to enjoy cooking at home incredible many of these amazing recipes are on my app please check out the app store for details so what are you waiting for go on get cooking [Music] [Music] [Applause] [Music] that