麻豆社

Lorraine Pascale's food series comes to a delicious finale with an episode that is all about simple, scrumptious recipes that will knock people's socks off.

First up it is two great canap茅s, sausage roll's big night out, and bacon and mature cheddar cheese twisties. Next, she brings the taste of Spain to the table with her rioja-braised lamb shanks with chorizo and garlic, served with her buttery fast-baked mashed potato. Then Lorraine shares the secrets to making stylish wheat stalk-shaped bread. It is pain d'epi and yes, you can bake French bread at home.

Then art meets baking meets home cooking in a fabulous graffiti cake, it looks incredible and you will not believe how easy it is to make - and there is even a lollipop thrown in. Home cooking has never been so stunning and simple.