Perfect Pork Pie
In this episode, Andrew will demonstrate how to make a hot water crust pastry to create a pork pie with a jelly and meat filling. This is a very intricate technique that requires a lot of skill and precision. It is worth every bit of effort as you are left with a very wholesome pie that will be a regular hit on your kitchen table.
Lesson Five: Venison Sausage Roll
Who doesn’t love a good sausage roll?! Rob shows you how to make his distinctly posh version in this episode, filled with a tasty mixture of minced venison and pork, flavoured with apricots and raisins and baked in puff pastry. As a finishing touch, it is served with a luxurious truffle mayonnaise.
Soda Bread Served with Mackerel Pate & Beetroot Relish
In this episode Karen demonstrates the simplest of bakes, the soda bread. Served alongside a mackerel pate with a delicious beetroot relish, this ultra-quick bread requires no proving and can be assembled in a matter of minutes. Let's get baking!
Lesson Two: Tomato Focaccia
Cheese & Sticky Onion Quiche (Learn Blind Baking)
This time we make a shortcrust pastry again, while learning the art of blind baking to ensure the pastry is perfectly crisp and well cooked. Nobody likes a soggy bottom, so learn Karen’s pastry techniques and become this week's star baker.
Scotch Eggs with English Piccalilli
Fudge & Nut Brownie, Salted Caramel Sauce, Orange Creme Fraiche & Frosted Nuts
In this episode, you will learn how to make a Michelin starred dessert/ This decadent dessert is a treat of the highest quality. The brownie has a moist fudge-like texture and is served alongside incredibly moreish frosted nuts and a rich salted caramel sauce. Throw yourself into this sugar explosion and refine your chef skills to a professional standard.