John Whaite Bakes: Recipes for Every Day and Every Mood

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Strictly Come Dancing celebs and pros announced for live tour". Digital Spy. 8 December 2021 . Retrieved 2 May 2022. Percival, Ash (19 September 2021). "Strictly Fans Rejoice As John Whaite And Johannes Radebe Become Show's First All-Male Pairing". HuffPost UK . Retrieved 19 September 2021. In 2012, Whaite took part in the third series of The Great British Bake Off on BBC Two. During the sixth episode of the series Whaite sustained a major injury to his finger and could not complete the last bake. After making it through to the final, he won the show with his Italian sausage and roasted vegetable pithivier, fondant fancies, and heaven and hell chiffon cake. Despite winning the series, he won "Star Baker" only once. John Whaite and Boyfriend: Attitude's 'Love & Marriage' Cover". Attitude. 24 March 2014. Archived from the original on 15 February 2020 . Retrieved 15 February 2020.

Heat the oven to 180C (160C fan)/350F/gas 4, and have ready a 33cm x 23cm baking tray, though, contrary to common operations, do not grease it. Josh Willacy (27 March 2014). "The winner bakes it all: Great British Bake Off ace John Whaite reveals guilty secrets and making mum jealous". Mancunian Matters.

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Food has always been John’s passion, learning at his mother’s knee and growing up on a dairy farm. There, he learned about British produce and the importance of supporting local food producers and artisan crafters. His parents also owned a fish and chip shop, where John started his first job – as potato peeler – aged just 10. Bake for 30-40 minutes, until the filling is bubbling. If the potatoes start to burn before the filling is ready, cover the dish with foil. The Strictly experience was the start of an incredible two years of pulling myself out of the darkness. Alcoholism, drugs, ADHD, depression – I managed to extract myself from those places and situations with nothing but the love of friends and good relationships. The lovely couple Heather and Stuart of @lagombakery_ invited me to do a day with them in their bakery. They taught me all about the life of a baker, how to prep and bake the sourdough, how to laminate, how to have a good laugh in the kitchen.

Preheat the oven to 200ºC, gas mark 6. Put the diced squash on a roasting tray, drizzle with oil and season generously with salt. Toss to coat, then roast for 25-30 minutes, until the squash is cooked through and tender – a little charring on the corners is ideal, as that will impart some great flavour. Cool. a b c "On the rise: Manchester law student John Whaite wins The Great British Bake Off". Manchester Evening News. 17 October 2012. Toss the flours and baking powder together and put into a mixing bowl with the butter. Rub the butter into the dry ingredients with your fingers and thumbs, until it resembles inelegant breadcrumbs. In a second bowl, whisk the egg yolks with the remaining sugar and malt extract until pale, then beat in the buttermilk. Fold the egg yolk mixture into the meringue. Laura Mitchell (8 November 2013). "Great British Bake Off's John Whaite: Mary and Paul's support means so much to me". Daily Express.Heat the oven to 170°C fan/gas 5 and grease and line the bases of the sandwich tins with butter and baking paper. Put the pistachios in a food processor and whizz to a fine crumb (don’t overwork otherwise they may start to release their oils and become buttery). Tip 260g of the whizzed nuts into a large mixing bowl and set the rest aside for later. whole milk 1 tsp lemon juice 250g plain flour 250g strong bread flour 25g baking powder 80g unsalted butter, at room temperature, cubed 80g caster sugar 5g salt 2 medium eggs 1 egg beaten with 1tsp salt for glazing My parents had several jobs: with three children to bring up and a mortgage to pay, they worked their arses off to survive. If I wasn’t serving people in their chip shop, I’d be in the van with my dad dropping things off for his courier service late into the night. He was also a musician, so I’d be his little roadie. It was an exciting, varied life, and no two days were the same. Return the pan to a high heat and whisk constantly, ensuring the whisk is touching the base of the pan at all times to prevent the eggs from scrambling – if they do, I’m afraid it’s time to start again. If at any point you need to stop whisking, take the pan off the heat and dip the base in cold water. The custard should be at boiling point to ensure the cornflour is cooked properly.