Monday 28 May

Monday 28 May

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QUESTION OF THE DAY:
We’re going to be talking about laughter therapy today, so we want to know what makes you laugh or perhaps something funny that’s happened to you.

PART 1: CELEB CHAT – MILES JUPP
Miles Jupp is the ‘gentleman of comedy’, known for his good manners and posh accent. He’s also had a very varied acting career - from Balamory to Rev, Harry Potter and The Thick of It - but his true love is cricket. He’s so fanatical about it that he bluffed his way around India to become a cricket journalist just to hang out with his sporting heroes.

PART 2: LAUGHTER THERAPY – LEELA BUNCE
They say that laughter is the best medicine - well, Leela Bunce thinks so. She thinks not only that laughter therapy lift your spirits but also that there are all manner of health benefits to a good old giggle.

VT: MINIATURE PIG RACING
Pennywell Farm in South Devon is home to the world famous Pennywell Miniature Pigs. The farm has recently been in the headlines after launching its very own miniature pig races. We sent animal lover Josie Gibson to find out why such a small animal is causing such a big fuss!

PART 3: FERNANDO PEIRE – THE RESTAURANT INSPECTOR
Restaurant Inspector Fernando Peire tells us all about the second series of his Channel 5 show and his bid to turn around the fortunes of failing eateries.

PART 4 – EXPERT – PAUL A. YOUNG – MASTER CHOCOLATIER
Paul A. Young is an inspirational chocolatier who is at the forefront of the British chocolate scene. A culinary alchemist known for his cutting edge flavours, he has some delicious chocolatey ideas for your Jubilee celebrations.

He will be making:

*CHOCOLATE SALTED CARAMEL SCONES
INGREDIENTS
200g self raising flour
50g butter
50g light muscovado sugar
15g cocoa powder
1 level teaspoon baking powder
1 egg with enough milk to make 135mls
half teaspoon Maldon sea salt crystals

METHOD
1. Pre-heat the oven to 200 degrees c
2. In a mixing bowl combine all the dry ingredients and rub the butter until breadcrumb texture is formed.
3. Whisk the egg and milk together and add to the dry ingredients until a soft dough is formed.
4. Using your hands, shape the dough by flattening slightly on a floured surface to approximately 1 1/2 inches deep.
5. Either cut out with a round scone cutter or simply use a sharp knife to cut squares.
6. Place on a parchment-lined baking tray.
7. Warm some of your salted caramel and brush onto the top of the scones.
8. Bake for 10 to 15 minutes until risen and crisp on the outside.

To serve, allow to cool slightly (not too cool, as these scones taste amazing warm), then slice them in half and fill with salted caramel and clotted cream.

These scones will keep in an airtight container for up to 5 days.

* SALTED CARAMEL

INGREDIENTS
100g butter
100g light muscovado
100g double cream
1 teaspoon Maldon sea salt
50g real milk chocolate (not confectionary milk chocolate, which contains vegetable fat)

METHOD
1. In a large saucepan melt the butter, salt and sugar. Simmer for 5 minutes, add the double cream and whisk, then add the milk chocolate.
2. Allow to cool, then refrigerate.
3. Can be stored in jam jars in the fridge for one month.

This isnt just for scones and can be warmed and poured on to ice cream, fruit and used as a fondue for dipping. Be warned it seriously addictive, and very easy and quick to make.

* CHOCOLATE & CHEDDAR FINGER SANDWICHES
Be daring and adventurous with this sandwich spread for savoury sandwiches, especially great with fantastic cheddar cheese or stilton. It's super easy to make and will wow your jubilee guests.

Savoury sandwich spread
50g light muscovado sugar
100g cream cheese
15ml Worcestershire sauce
1 teaspoon sea salt
250g 85% dark chocolate broken in to small pieces
50mls Olive oil

To make your sandwich spread –
1. Bring 50mls water, sugar, cream cheese, Worcestershire sauce and salt to the simmer.
2. Pour over the chocolate and whisk until smooth.
3. Allow to cool for 30 minutes then whisk in the olive oil until smooth.
4. Decant in to sterilized jars or a tupper ware and use as needed.

Here are some ideas to help you get creative with your spread: stilton; bacon and chicken; stilton and pear; rocket and gorgonzola; chicken and wild mushroom; and, of course, cheese and chocolate spread.

*SALTED CHOCOLATE AND STRAWBERRY LAYERED SHORTCAKE

INGREDIENTS
For the shortcake
275g plain flour
325g butter
80g caster sugar
25g cocoa powder
½ teaspoon sea salt

METHOD
1. Pre-heat the oven to 170 degrees c
2. In a mixer cream the butter, salt, sugar until smooth.
3. Gradually add the flour and cocoa powder until a smooth paste is formed.
4. Knead on a floured surface lightly until smooth.
5. Refrigerate for 30 minutes.
6. Roll out thinly and cut into either circles or squares and bake on a parchment lined baking tray until lightly golden.
7. Allow to cool thoroughly.

For the filling:
1. Mix together 100mls double cream, with 100g cream cheese, 50g icing sugar and salt.
2. Add 100g melted dark chocolate and mix until smooth.

To construct your shortcakes
1. Place a spoon of the chocolate cream in the centre of the shortcake.
2. Cut the strawberries in half from top to bottom.
3. Position the strawberries around the outer edge of the shortcake and repeat on another shortcake.
4. Place one on top of the other.
5. Dust the final short cake with icing sugar and cocoa powder, and place on the top, forming a tower.

Serve at room temperature.

Equipment needed:
Saucepans
Hob
Mixing bowls
Whisks
Chopping board
Cake stand/plates/display items
Spoons

Next

  • Tue 29 May

    Fern speaks to rugby legend Will Greenwood to find out more about his life on and off the pitch.

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  • Fri 25 May

    Adventurer Simon Reeve gives us an insight into his amazing exploration of the Indian Ocean.

  • Thu 24 May

    Denise Van Outen shares her top parenting tips, and Katie Piper tells us about her inspirational new book.

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