Archive for April, 2015

The Wait Is Over . . .

Posted on: April 28th, 2015 by Harriet Low No Comments

So it’s finally that time of year, the tent is open and I get to share a G & T with my Bake Off family! We have had the first weekend of filming and wow the standard is high this year. Every year I am more and more impressed with our amateur bakers, and every year I have to raise my judging game. This year is no exception. Obviously I can’t tell you anything yet, but keep an eye on my blog over the next few months and you might get some behind the scenes gossip from GBBO series 6.

Apart from Bake Off I have been really busy over the past few weeks with some secret filming opportunities. Some will have to remain a secret for a bit longer, but I can let you know that next weekend I will be appearing on the new series of Celebrity Squares presented by the brilliant Warwick Davis. I will be appearing alongside Julian Clary amongst others. Don’t forget to tune in on Sunday 3rd May at 7.15pm on ITV.

Two weeks ago I was joined by Bezza at the BBC Good Food Show Spring in Harrogate. It was a brilliant day of baking and I really enjoyed meeting everyone who came, as well as the fabulous Hairy Bikers. If you couldn’t make it to Harrogate but would like to come see me bake, then I will be appearing at the Lowry Food Festival in Media City Manchester on the 3rd May.  I hope to see lots of you there.

Happy Baking!


Cornish Pasties

Posted on: April 18th, 2015 by Harriet Low No Comments

1.To make the pastry, mix the flour and salt in a large bowl, add the lard and butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in enough water to make a fairly firm dough, then knead briefly until smooth. Shape into a ball, wrap in cling film and chill for at least 30 minutes.

2. For the filling, slice the onion finely; cut the swede and potato into small, thin strips; keep each separate. Cut the beef into small, thin pieces and divide into 5 portions.

3. Heat the oven to 200°C/Gas 6. Divide the pastry into 5 equal pieces. Roll each out on a lightly floured surface to a 3mm thickness and cut out a 24cm circle, using a plate as a guide.

4. Scatter a scant layer of swede on a pastry semi-circle, leaving a 1cm border. Add a similar layer of potato, season lightly and top with some onion. Repeat the swede and potato layers seasoning as you go. Check the pasty will close, then add the beef. Add a final layer of onion, season and dot with butter.

5. Brush the pastry border with a little beaten egg, then close the lid of the pasty, making sure that the edges meet. Press together firmly and then crimp the edges together by pinching all the way round between your thumb and forefinger.

6. Fill and seal the remaining circles of pastry in the same way. Place the pasties on 2 baking trays and cut 2 small slits in the middle of each one. Brush the pastry with beaten egg. Bake for 20 minutes, then lower the oven setting to 160°C/Gas 3 and bake for 30 minutes longer. Best eaten hot from the oven.


Photography by Peter Cassidy

Spring is here . . . Finally!

Posted on: April 10th, 2015 by Harriet Low No Comments

So I think we can safely say that Springtime is finally here . . . hooray! I had a lovely Easter weekend with lots of family and lots of eating.

With Springtime round the corner it can only mean one thing, it’s nearly time to get back in the tent! As soon as the sun comes out I start getting excited about filming the new series of The Great British Bake Off and hanging out in the sunshine with my brilliant Bake Off family. After such an eventful season last year I can’t imagine what’s in store for us this year.

With only weeks before Bake Off begins filming I am very busy with some very exciting TOP SECRET filming. I can’t say anything yet, but keep an eye on my Facebook page and all will be revealed very soon.

In between filming I will be doing some live baking with the fabulous Bezza at the BBC Good Food Show Spring in Harrogate this weekend, and then on my own at the Lowry Outlet Food Festival at the beginning of May. Check out my Calendar pages for dates and details and come and say hello.

Happy Baking!