Archive for November, 2013

Good Food all weekend!

Posted on: November 18th, 2013 by Harriet Low No Comments

Hi guys,

As you can see from the picture above Mary and I were reunited this weekend at the Good Food Show in London. This is one of my favourite events of the year, with an incredible array of amazing chefs, food producers and new products to sample. Bez and I were on stage in the Super Theatre baking together, which as usual was really great fun. The audiences all weekend were amazing, so a big hello to anyone who came to see us. Hanging around backstage was a who’s who of the cooking world, and it was great to catch up with fellow chefs and foodies, including Michel Roux Jnr, John Torode, James Martin and Antonio Carluccio. I am gutted the weekend is over, but I will be back at the next Good Food Show in Birmingham in a couple of weeks, so looking forward to doing it all over again then.

I am starting to get really excited about Christmas now. It’s one of my favourite times of the year and I LOVE all the Christmas baking. Keep an eye on the website, as I will be adding some festive recipes over the next few weeks.

Talking of Christmas, if you haven’t already bought all your stocking fillers then check out the shop on my website. We have some hilarious T-shirts, as well as calendars, and soon we are adding some kitchen accessories, ideal for any baking mad relatives!

I can’t believe we are already halfway through Pies & Puds. I really hope you are all enjoying it as much as I enjoyed making it. There are still loads of great guests and delicious recipes to come; including the creator of William and Kate’s wedding cake Fiona Cairns, the ladies of the Chippenham Truck Stop, and a pina colada pudding topped with a miniature Paul Hollywood! So keep on tuning in.


Bye Paul x

Hollywood’s Temptation

Posted on: November 12th, 2013 by Harriet Low No Comments

1. Heat 25g of the butter in a large frying pan. Add the onion and sweat gently over a low heat for around 20 minutes, stirring often, until very soft and golden. Season with a little salt and pepper and set aside.

2. Put the sliced potatoes in a large saucepan and pour on enough milk to cover. Bring to the boil, lower the heat and simmer for about 5 minutes until the potatoes are just tender but not cooked through. Drain the potatoes, reserving 100ml of the milk.

3. Heat your oven to 200°C/gas 6 and put in a lipped baking sheet (as the pie may leak a little butter) to heat up. Use a little of the butter to grease a 20cm springform cake tin, about 7cm deep.

4. Melt the remaining butter. Brush a sheet of filo pastry with melted butter and place, butter side up, in the cake tin, leaving the excess hanging over the side. Turn the cake tin slightly, then lay another sheet of filo in the tin at the angle to the first sheet and brush it with melted butter. Repeat to use the rest of the filo sheets, brushing with butter as you layer them in the tin.

5. Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato.

6. Mix the reserved milk with the cream and pour over the filling.

7. Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking sheet in the oven and bake for 30-35 minutes until the filo is crisp and golden.

8. Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a large plate before slicing.

GBBO, Pies & Puds and Jonathan Ross!

Posted on: November 6th, 2013 by Harriet Low No Comments

Hi guys,

So Bake Off is finally over for another year. It was such a wonderful series, with some of the best bakers we have ever had. Huge congratulations to Frances our Bake Off champion. She really worked hard through the whole series, and managed to produce some serious substance to go with her incredible style. As you may have heard the Bake Off has a new home next year . . . BBC1! A massive thank you to everyone for supporting the show so much, Mary and I just love making it.

Speaking of Bezza, she and I will be at the Good Food Show in London and Birmingham this month. This is one of my favourite shows that I go to and I hope to see lots of you lovely bakers there.

Bake Off might be over, but I am back on the box already with my new show Pies and Puds. The picture above is me looking very serious on set! It’s been such a fun show to make, with loads of brilliant guests cooking and chatting with me, as well as the chance to travel all over the country meeting incredible suppliers and cooks. The show contains loads of different dishes, everything from proper old school English classics, to German strudels and Spanish tapas, as well as featuring Michelin starred chefs, artisan butchers and cake-pop makers. The show is on every weekday for four weeks, imagine how many pies and puds I will have cooked by the end! I will be adding some of my favourite recipes from the show to the website over the next few weeks, so you can all have a go too. If you are really keen to get baking, there is also a book that accompanies the series, maybe one for your Christmas lists!

Obviously filming the show has kept me pretty busy, but it’s not been all work, work, work, as Jonathon Ross recently asked me on his show. This was such great fun; I never imagined I would get the chance to teach Alan Partridge and the servants from Downton how to make an eight strand plait!

Guess what my website is growing! There are three new sections you must check out. Firstly I have been working with the fabulous Grain Chain and we have put together games, recipes and even a section for teachers. Secondly you can now buy tickets for my first ever live tour. I am going to be all over the country. Really sorry if I am not appearing near you, this was down to venue availability and nothing personal! Finally we have launched a shop on the site. So if you are looking for a 2014 calendar or a new T’shirt to go in someone special’s stocking then have a look.

For all those that have signed up, my first quarterly newsletter will be mailed out very soon. This includes lots of your baking questions and an exclusive recipe amongst other things. If you haven’t signed up for it yet do it today!

Bye Paul x

Cobnut, Pear and Sticky Toffee Tart

Posted on: November 5th, 2013 by Harriet Low No Comments

1. To make the pastry, mix the flour and icing sugar together in a bowl. Add the diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

2. Mix the egg with the lemon juice and water. Make a well in the centre of the flour mixture and pour in the egg mix. Using one hand, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.

3. For the filling, put the chopped dates and milk in a pan. Bring to the boil, and then set aside for 30 minutes to soak.

4. To make the toffee sauce, heat the sugar, buttter and cream together in a pan over a low heat until melted and smooth, then bring to a simmer and let bubble for 5 minutes to thicken. Leave to cool.

5. Heat your oven to 180°C/gas 4 and put in a baking tray to warm up. Have ready a 25cm loose-based fluted tart tin, 3.5cm deep.

6. Roll out the pastry on a lightly floured surface and use it to line the tart tin. Prick the base with a fork. Peel, quarter and core the pears; slice each quarter in two. Arrange in a circular pattern in the tart case. Drizzle over 4 tbsp of the toffee sauce and place in the fridge while you prepare the rest of the filling.

7. Mash the date mixture to a coarse purée with a potato masher. Tip it into a bowl with the softened butter, vanilla, flour, bicarbonate of soda, ground almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined. Stir in the chopped nuts.

8. Spoon the date and nut mixture over the pears in the pastry case, spreading it out evenly. Bake the tart on the hot baking tray for 40-45 minutes, until the filling is well risen and browned. Leave to stand for 10 minutes before removing from the tin.

9. Serve the tart warm, with clotted cream or ice cream and the rest of the toffee sauce.