The new season of Doctor Who began today with a very triumphant debut of the Eleventh Doctor. There is a definite shift in tone from the previous series (or non-series as it was), and I think this is exactly the episode to reset with. The introduction of Amy Pond was the best companion beginning yet, and I already love her. The rest of the plot didn’t really blow my mind, but the nod to the previous Doctors was glorious and brought out an actual cheer. I think Eleven is a very capable incarnation and I look forward to seeing him in action week after week.
I’m already re-watching because I let a lot of information slip past me the first time. I also want to compile a list of “clues” to watch for as the series progresses because I think there will be quite the payoff with this writing team. For instance, there is a blue lens flare that lingers for a considerable amount of time when there is no known source of light for that scene. Hmmmm. I’m also curious about the possible significance of the “Myth” laptop. Each of those things may be inconsequential, of course, or they could be related to the coming Silence. Who knows?
Who knows, indeed!! *ahem*
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?s a pastry chef ?n Parliament, Liberty Mendez learned t? whip ?p fast, fabulous confections.
T?is selection definite?? get? our vote ‘?’ve ne?er ma?e s? m?ch custard!’ Liherty
Mendez reveals ?hat it was ?ike to ?ork in the Houe of Commons kitchens ??ere a?? over four stainless-steel industrial
kitchwns ?n the basement ?f t?e House of Commons.
I ?as a commis chef ?n the pastry kitchen from 2017 to 2018.
It was one ?f th? smallest I’ve ever w?rked in, but it wa? kitted out well, w?th masszive
ovens.We wer? often shoulder-to-shoulder, pre-scooping ice cream ?r pouring jellies into containers, and people would scream: ‘?ove ?ut of th? way, hot trays coming through!’ ?uite hazardous, ?ut no one got injured.?e made desserts f?r ?ll the canteens and
restaurants.
?h? à la carte menu in the restaurants changed ?ver? week,
butt it always included ice pudding, fruit salad ?r custard.
?’ve never mare so muc? custard in my life, butt I ha? a recurring joke w?th
my head chef that I shouldn’t b? allowed tto make ?t a? I wo?ld curdle
?t daily.The restaurants are ?pen t? staff m?mbers, MPs and t?eir guests.
We never got asked f?r anyth?ng too crazy
that wasn’t on th? menu, ?ut regulars kneww w? stord cheesecake in t?e freezer
downstairs, ?o I woul? ha?e tto ?un down mid-service to ?et it.T?ere’? a
terrace ?n the s?de, looking ?ut o?e? the Thames, t??t t?e public can g?
to f?r afternoon tea.
??’d bake thhe scones fresh ?n tthe morning – the?e w?uld be hundreds
on a tray, ?nd they would g? ?n the oven ?ll tog?ther.Once, I didn’t t?ke
thee trays ?ut ?n t?me and ? burnt ?r?und 100 scones just bef?r? ev?ryone ?at
do?n f?r afcternoon tea!Whenever thee Commons hosted ?ig
events, we wou?d line th? corridors with masasive tables ?nd hhundreds of plates.One of my favourite
events ??s an afternoon tea celebrating Winston Churchill.
?e pumped smoke into ? credam filling and pipwd that into a chocolate cigar.
W? also ma?e layered desserts f?om bavarois, jelly aand cake ?n little moulds.Our head sous chef ?sed tto come up ?ith cool flavur combinations,
l?ke a dessert made w?th ? honey sponge, camomile ice
cream ?nd candied pears.
?he’d sshow up in t?e morning with a l?ng mise-en-plac? list,
but we ?orked ?n one ?ff the ?est catered kitchens, ?o
?e rarely ran out ?f ingredients. If we needed another litre oof cream, w?’? call one of
the ?ther kitchens. N? one had to r?n to thee supermarket mid-service.?’ve ?ad jobs in horrific hotels ?nd restaurants
where ? would get screamed at c?nstantly.
The team ?t thhe Commons ?s the nicest I’?e ever worke? w?th.
We’d start at 7am and gather f?r lunch at11am.
Eve?yone ?ould ?? in thee canteen, ?o ?o? c?uld be h?ving your lunch opposite t?e then prim? minister
Theresa ?ay.MOSAIC BISCUIT-TIN CAKE ?ou don’t nee?
to pipe o? e??n be good at putting icing on t?e si?es ?f the cake b?cause th?t’s hidden by
t?e biscuit mosaic.
It a?so adds a ?it ?f texture to the cake ?nd looks deceptively impressiveSometyimes – ?K, ?ften – I ??n’t b? bothered or don’t h?ve t?me to make elaborate cakes, which ?s how t?is decoration ?ame a?o?t.
Y?u ?on’t need to pipe or even be good at putting icxing ?n the sides of the cake b?ca?se
that’s hidden ?y the biscuit mosaic.
?t also adds ? bit ?f texture to th? cake and loo?s decptively impressive.SERVES 8-10PREP 40 m?nutes, p?u? coolingCOOK 35
m?nutesFo? the cake350g self-raising floura pinch ?f fie sea salt225g caster sugar½
tsp bicarbonate ?f soda150m? vegetable oil,
plus extra f?r greasing2 tsp vanilla paste½ tbsp ?hite wine vinegar o? apple cider vinegarFor t?e icing ?nd
decoration200g unsalted butter (?r dairy-free butter/spread), softened400? icing sugar3 tbsp milk (regular
?r plant-based)1 tsp vanilla paste300? biscuits (vegan oor
dairy-free, ?f need?d), a quarter roughly chopped ?nd the
rest sliced in half t?rough tthe middle if fikled (? ussed ? mixture of bourbons, custard creams, Party Rings ?nd Jammy Dodgers)Prehheat t?? oven to 180C/160? fan/gas 4.
Grease two 18cm round sandwich-cake tins ?ith oil ?nd
line the bases with baking paper. ?or th? cake, ?ut the flour,
salt, sugar and bicarbonate of soda ?nto a ?arge bowl.
Gradually whisk ?n thhe oil, vanilla, vinegar and 250m? water until you haave a
smooth batter.?ip th? batter into t?e two lined tins,
dividing it evenly.
Level ?sing the back ?f ? spoon. Bake for 30-35 mintes ?ntil olden ?nd a skewer inserted ?t
the centre comes o?t clean. Cool ?n th? tin f?r f?ve m?nutes,
then invert ?n tto a wire rack, topp ?ides facding dowwn (this wil? help them flatten if they have risen in th? middle) ?nd leave to coool c?mpletely.Meanw?ile, m?ke the
icing.
U?ing an electric whisk, syand mixer ?r wooden spoon ?nd s?me muscle, beat
t?gether the butter aand icing sugar in a bowl unti? pale and smooth.
Beat in th? milk and vanilla paste.?et asi??.Take onee of th? sponges and pla?e
on a plate ?r cake board, spoon half of t?e icing on to t?e middle
?nd spread out evenly.
Make ? dip in th? middle u?ing a spoon o? palette knife,
dragging ?ome of th? icing outwards. Put the chopped biscuits ?n thhe middle
and press int? thhe icing. Pla?e t?e othe? sponge on to?.Spread
the rest oof t?? icing ?round thee cake,
?n the sdes and tthe t?p, using ? palette knife ?n swiping actions.
It doesn’t need to be neat as ?t’ll b? covered. T?ke the remaining biscuits ?nd press them ?n to the s?des
of the cake, breaking up some to fit in the gaps, ?o t?at the si?es and thee ttop are covered ?n a mosaic of
biscuits. Stlre ?n ?n airtight container
(?r wrapped) for up to three days.PISTACHIO & RASPBERRY MILLEFEUILLE ?hese delicate millefeuilles ?r? the ?nswer.
You can bae the pastry a f?w dwys ?efore, then whip upp t?e cream and assemble t?em ?n a
foash ?hen ?ou’?e ready fo? dessertWant to make a dessert t?at’s fancy
enough for a dinner party, ?ut ?s deceptively simple ?nd ?an be prepared inn advance?
?hese delicate millefeilles ??e the answer.
Yo? ?an bake the astry a few ?ays before, then whip up the cream
and assemble them in a flaah w?en you’re ready fo? dessert.MAK?S 6PREP 30 minut?s, pl?? coolingCOOK 30 minutes1 x 375g ready-rolled puff pastry sheet200m? double
cream3 tbsp caster sugar200? fresh raspberries,
halved, ?lus 24 whol? fresh raspberries2 tbsp shelled pistachios, toasted andd roughly chopped, ?lus 50g shelled pistachios, finely chopped (?r ?s? pistachio
nibs) Preheat t?e oven to 200C/180? fan/gas 6 ?nd ?ine a ?arge, flat baking
sheet ?ith baking paper.
Unroll th? pastry heet ?n tthe baking paper. ?lace anoth?r heavy
baking sheet on to? s? thee pastry ?s sandwiched ?etween the ttwo sheests (?f your baking sheet ?sn’t heavy, ?ou can pput s?mething ?uch ass ?an empt? baking dish on topp of
?t) and bake for 25-30 minutes until it’? t?rning golden and crisp.Remlve f?om
the oven, take tthe t?p baking sbeet ?ff and ?et t?e pastry
cool complet?ly.
U?ing a sharp knife, straighten the edges ?nd cut
off any excess, t??n cut the pastry ?nto 8cm x 5cm rectangles.
I get ??ound 21, which is three m??e than needed, but it’s good t? h?ve ?ome spare.Whip t?gether t?e cream and sugar ?n a l?rge bowl
using an electric whisk o? in a stand mixer until it thickens t? soft peeaks and holds ?ts shape.
Spoon ?nto a piping bag andd cut off t?e end t? ?reate ? medium-sized hole.?? assemble ea?? millefeuille,
p?ace one pastr rectangle ?n a chopping board and pipe fou? blobs of cream diagonally ?n to it,
alternating each blob ?ith a raspberry half, hen sprinkle
somke toasted pistachios oon t?p off the cream.
?ut another pastry rectangle on to? and repeat wiyh fo?r m?re blobs
of cream, raspberry halvfes ?nd toasted pistachios. P?t ? final pastry retangle ?n top, then pipe on four blobs
of cream, alternating wit? f?ur whole raspberries th?s time.
Sprinkle ?ith some finely chopped pistachios (?r nibs) to finish.
Repeat ?ith th? remaining millefeuilles, t?en serve straight a?ay.
(These will ?eep wrawpped ?r in an airtight container in th? fridge f?r uup t? a day, but
they are best served imme?iately.)T?P ? find it easier t? match up th? baked pastry rectangles ?nto g?oups off t?ree,
so t?at ?ach millefeuille hhas t?e same size layers.
?f th? raspberries ?r? small, you can u?? them wholle rather than cut in half.BLACK FOREST
CHERRY PIE ?t’s baked forr ar?und t?? hours, ?o thhe cherries cook
??wn, the chocolatey suce thickens ?nd thee pastry
crisps upp nicely?othing says comfort ?ike a slice ?f tangy
b?t sweet cherry pie slathered ?n cream.
?’v? giv?n ?t a twist by addkng dark chocolate chunks ?nd a splash of
almond extract, so it’s simila? to a Black Forest gâteau.
It’? baked for arohnd twwo h?urs, so the cherries cook down, t?e chocolatey
sauce thickens ?nd t?e pastry crisps ?p nicely.
?f yo? can’t find frozen cherries you ??n u?e a frozn ‘fruits ?f
t?e forest’ mix inst?ad.SERVES 8PREP 40 m?nutesCOOK 2
??urs700g frozen pitted sweset cherries150? caster ?r granulated sugar2 tbsp cornflour2 tbsp unsweetened cocoa powder¼ tsp
almond extract (optional)plain flour, f?r dusting500g ready-ma?e shortcrust pastry100? dark chocolate,
roughly chopped (?r ?se chocolate chips)1 egg, beaten2
tbsp demerara sugar (optional)double ?r single cream, t? servePreheat t?e oven to 200C/180C fan/gas
6.
Put t?e frozen cherries, caster ?r granulatd sugar,
cornflour, cocoa popwder ?nd almond extract, ?f ?sing, int? ? laarge bowl ?nd mix so th? cherries aare coated.Dust y?ur wor? surface ?ith flour ?nd roll o?t half the pastry
soo it’s s?ightly bigger t?an a 26cm pie dish.
Roll the pastry over the rolling pin, t?en drape ?t ovsr the
dish. Press it int? the cornners so the dish is lined w?th pastry,then cut ??ay
any excess onn the si?es.Place ? ?arge, flat baking sheet ?n thhe oven t? heat up.
Pour the coated cherries into the lined pie dish ?nd sprinkle over th? dark chocolate.
Brush t?e edges ?f the pastry ?ith beaten egg.Sprinkle ? little mo?e flour onn t? y?ur ?ork surface
and roll ?ut the remaining pastry to a 26cm circle, ?bout 5mm th?ck.
Cut int? 3cm strips f?r the lattice to?.
?o m?ke the lattice top, weave the strips ?f pastry und?r and ?ver
each other to cover the filling – you’ll ?ave ar?und f?ur strips lying vertically ?nd ?ro?nd fo?r strips lying horizontally oer t?e filling – lifting and
weaving the strips ?s yo? go.
Trim, t?en crimp thee edges ?f the pastry to seal them
tog?ther.Brysh th? pastry wit? beaen egg ?nd spprinkle ?ver t?? demerara sugar, ?f using (thi? will make it extra golden).
Sliee the dish oon to t?e hot baking sheet (so
th? baqse becomes crisp).
Bake f?r 30 m?nutes until golden brown, t?en turn the oven down too 170C/150C fan/gas 3 ?nd bke for a f?rther
1½ hou?s ?ntil t?e pie is dark brown and t?e cherries ?re bubbling.Leave t? cool
for 15 m?nutes, then serv warm ?n slices,
?r cool ?ompletely ?nd enjoy at room temperature.
Serve ?ith cream. ?eep in an airtight container (?r covered)
?n the fridge for upp tto fou? ?ays.SALTED FLAPJACK BROWNIE TART
?he brown-butter flapjack ?ase h?s a rich chocolate
brownie filling ?nd topped wifh flaky ?ea saltThiss flapjack brownie tart ?s deliciously buttery,
sweet, salty ?nd toasty.
?he brown-butter fapjack cas ?a? a rich chocolate
brownie filling ?nd toppe with flaoy se? salt. It’s one of
my all-tim? favourite recipes.SERVES 8-10PREP 35 m?nutes, ?lus cooling ?nd (optional)
overnight chillingCOOK 40 m?nutesFor the flapjack100g ssalted butter100? soft dark briwn sugar25?
golen syrup200? porridge oatsFor the brownie90g
salted butter, cubed90? dark chocolate, roughly chopped2 eggs150? caster sugar40g plain flour25g
unsweetened cocoa powder50? wh?te chocolate, chopped ?nto chunks1
tsp ?ea salt flakesPreheat t?e oven t? 180C/160C fan/gas 4. ?ine t?e base of an 18cm loose-based ?ound cake tin, a?ound 3.5cm deep,
?ith baking paper.
(If you ?on’t h?ve a loose-based tin, ?lace
t?o long strips of parchment ?cross th? tin, crossing ?ver on ?ither s?d?, so the tartt i? easier
t? lift out of the tin.)?o? the flapjack,
met th? butter, bown sugar and golden syrup ?n a
saucepan ??er a low heat, t?en p?ur in t?e oats and mix
unt?l combined.
?ip ?nto t?e lined tin and, ussing the back ?f ? spoon, pus t?? flapjack mixture ?ver th? base and ?p the
?ides ?f t?e tin unti? evenly spread (dampen the spoon if it’s sticking).
Bake for tten minut?s ?ntil golden, then lsave to ccool unt?l needed.Meanw?ile, make th? brownie.
Meltt the bbutter ?nd dark cholcolate t?gether, eithe? in ? heaproof bowl iin a miicrowave oven ?n medium ?n 20-second bursts f?r a?out
1½ minut??, stirring after e?ery burst until melted.
Alternatively, ?lace the bowl ov?r a ?mall pan ?f simmering water (mak? suire t?e bowl doesn’t touch
t?e water) ?nd stir until melted.
??t asi?e to cool sli?htly.Put t?e eggs and caster sugar in a separate
bowl ?nd whisk togeth?r in a stand mixer ?r using an electric whisk
(orwith ? whisk, by hand, using some muscle) fo? five minut?s or unt?l th? mixture ?s thick, pale andd has doubled
in size.Gently fold t?e cooled melted chocolate mix ?nto the egg mixture untl combined.
Fold ?n the flour, cocoa powder and white chocolate chunks ?ntil combined.
Pour ?nto yoour flapjack case, sprtinkle w?t? the sea salt flakes, then bake f?r 22-28 minut?? or until ?t ?as a ?ittle wobble in t?e centre ?ut is set
aro?nd t?e edges. Coool com?letely in tthe tin. Once
cool, y?u ?an refrigerate it overenight t? m?ke perfect slices f?r serving, if
you like.
Keep ?n an airtiight container ?n t?e fridge f?r
up to four days.GIN-SOAKED STRAWBERRIES & CREAM SUNDAE ?he soaked strawberries are good for eating on t?eir own, but are taken uup
? notch ?hen joined b? clotted cream, shortbread and ice cream?his iis a delightfully
fresh dessert.
T?? soaked strawberries ?re go?d for eating on thei o?n, but are t?ken ?? a notch when joned by clotted cream, shortbread andd ice cream.
?y favourite part i? the gin syrp at th? ?ottom of the glass,
whic iis mixed with ? little melted ice cram at the
end – a bonus treat!
Th?s recipe c?n easily bbe quartered ?f yo? want t?
make a quick onne fo? ?ourself.SERVES 4PREP 15 m?nutes,
p??s 20-40 minut?s or overnight soaking400? fresh strawberries, hulled ?nd halved (o? quartered, if larger)grated zest ?nd juice of 1 limera hadful
of fresh mint, leaves picked ?nd finely chopped2 tbsp gin (o? u?e elderflower corfdial for ?n alcohol-free dessert)2
tbsp caster sugar4 scoops of vanilla iice cream50? clotted cream100g shortbread, crumbledTip t?e strawberries, lime zest and juice, mint,
gin (?r cordial) and sugar into a ?arge bowl, mix t?gether, t?en leave tto macerate at room temperature f?r 20-40 minut??, until t?e strawberries
have softened and you h?ve a syrupy liquid, oor cover ?nd leave them in t?e fridge overnight.Innto
four l?rge glasses, ?yer spoonfuls of the vanilla icce cream, ?ith
little teaspoon dots ?f the clotted cream, ? crumble ?f tthe shortbread, ?ome ?f the soaked strawberries ?nd a dfizzle of t?e syrup.
Continue layering ?ike this until ?verything is used up,
finishing w?t? a spoonful ?f ice cream, a few strawberries and a crumble ?f shortbread.
Serve and enjoy!N?W BUY THE BOOK
T? pre-?rder a ?opy for £18.70 unt?l 6 August, goo to mailshop.co.uk/books or ca?l
020 3176 2937.
Free UK delivery ?n order? over £25O?r recipes aare
taken from ?’ll Bake! ?omething Delicious f?r Every Occasion by
Liberty Mendez, ?ith photographs by Lizzie Mayson, whicfh ?ill be pujblished
?? Pavilion on 3 ?ugust, £22. To pre-order a cop?
foor £18.70 ?ntil 6 A?gust, g? to mailshop.co.uk/books or ca?l 020
3176 2937.
Free UK delivery on ?rders ove? £25
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