- [Narrator] It's time to celebrate.

After two years, friends and families are once again getting together over food.

But some of us may have forgotten the basics.

- Oh, no, I've done this wrong.

- [Narrator] And if you can't cook... - Ah!

- [Narrator] A special dinner can be memorable.

- I burnt the scones!

Yeah, all of them.

Oh, no!

Ah!

- [Narrator] For all the wrong reasons.

- [Thaea] It's just a mess, man.

- I'm not sure what to say, my man.

- Hello there.

- [Narrator] So thankfully, Dame Mary Berry is coming to the rescue.

- But I'm here, by your side, and you can ask me anything.

- Oh, thank you.

- [Narrator] Teaching three hapless cooks... - No, turn it off first.

- Turn it off.

- [Narrator] How to make an incredible afternoon tea.

- So it's not too difficult, is it?

- Bringing my gentle side now, Mary.

- [Narrator] With help from celebrity friends... - I want you to do all the little extras.

- So we're gilding the lily.

- Okay.

- [Narrator] Hard work... - There's no rest in this kitchen whatsoever.

- [Narrator] And a touch of sparkle... - No, no, no, no, you scamp!

- [Narrator] Can they surprise a loved one... - All of you have got to get moving.

We can't have an empty table.

- [Narrator] With a fantastic feast to remember?

- [Soraya] Oh my God, I love you all, thank you, thank you.

(lively music) - [Narrator] When it comes to laying on a feast, no one does it quite like Dame Mary Berry, so she's sharing her passion for cooking and teaching to help a group of hapless cooks lay on a surprise party for their friend.

And she's enlisted some help.

"Celebs Go Dating"'s Tom Read Wilson.

- Hello and welcome, I've got a little job for you.

Are you ready?

- Oh, consider me braced!

- [Narrator] And his good friend, presenter Roman Kemp.

- Welcome, Roman.

- Hello.

- I'm really pleased to see you and I desperately need your help.

- I hope I can be of service.

Let's go.

- So Mary, how can we be of service?

- You are going to help me create a very special party for a lady called Soraya.

We're going to create, really, the very best afternoon tea, because it's a favorite of hers.

- Oh.

- Okay.

- That's up your alley, isn't it?

- Oh, it really is.

- Soraya's three friends are going to learn to cook, but it's really got to be a memorable party for her, to thank her for all she's done for her community.

Well, as you might expect, I'm in charge of the cooking, so you don't need to worry about that.

- Oh, thank God, okay.

- But wait a minute, wait a minute.

I want you to do all the little extras.

- So we are gilding the lily.

- Okay.

We're what?

- [Tom] We're gilding the lily!

(laughs) - And on the actual day, you must support all the chaps.

- We can do that.

- Cheerleaders.

- Yeah, cheer- - We can be hugely haughty.

(Roman snorts) And we're nothing if not zestful.

- Yeah, exactly.

- His vocabulary's pretty good, isn't it?

Zestful.

- Be their beacon of positivity, as you would say.

- Yes!

- Yeah, see, I'm learning!

- Yes!

- So, would you like to meet them?

- Ooh, yes, please.

- Yes, please.

- I've got them on the tablet.

Here goes.

- [Narrator] Mark, Thaer, and Callum are all friends from Cardiff in Wales.

- I know Mark 15 years now.

I met him in a dance off, and I beat him.

- I taught him how to two-step, and we've been mates ever since.

- Mark would never admit this, but I'm a better dancer than him.

(Roman and Tom laugh) I've known Callum since he was born.

I'm friends with his dad.

- Mark and Thaer are both very bubbly, energetic.

They lighten up the room.

- And when we're together, we just bounce off each other all the time.

- Aw, they look like good guys!

- [Narrator] This tight knit group of friends all volunteer for a local youth charity founded by their mate, Soraya.

- This photo sums Soraya up.

Full of life, smiling, happy, positive.

- She is 100 miles per hour.

She's very intimidating as well, I think, if you don't know her.

- Soraya is an absolute pillar of the community around here.

In this town, everyone knows Soraya.

- She's strong, powerful woman, always up for a laugh, and she can dance, mind.

- [Narrator] Soraya's passion for working with young people began after one of her darkest moments.

- A few years ago, Soraya had breast cancer, and even when she was going through her treatment, she said to herself, "If I beat this, I'm giving back."

And then from that day, she hasn't stopped.

- Soraya set up a charity which helps young people who are struggling to find some focus in life.

- Every time I have a phone call with Soraya, she's always got a new project going.

She's in a school, she could be in a youth club, she could be out on the street.

- What a lady!

Well, I mean, that's extraordinary.

- She always puts other people first.

She's always looking to help someone, especially if they're down.

- If the world was full of people like Soraya, the world would be much easier.

- [Narrator] Soraya's charity has helped hundreds of young people find a start in life, including Callum.

- When I was 16, I was looking to get into youth work, but there was no job opportunities.

She offered me a traineeship in youth work, which helped me progress into the role that I'm in now.

Soraya had to fight so many barriers to be able just to get funding.

Now I'm a youth worker, so I offer information, support, and guidance to young people.

I'm just so grateful for all the effort and all the support she's given me.

- [Narrator] As well as helping local youngsters, Soraya also encourages those around her to get involved, and her infectious attitude has rubbed off on Mark and Thaer.

- She holds a very, very, very special place in my heart.

I've got a 13-year-old son who's autistic.

I was having a hard time.

And she told me to set up this group with the men who've got children with autism to talk about it.

It completely changed everything and made everything much easier for us.

- I've been a firefighter nearly 18 years and I think it's the best job in the world.

- [Narrator] But Mark used to feel lost between shifts, so Soraya stepped in.

- A few years ago, Soraya contacted me and asked for help bringing some children to the fire station, and seeing the look on their face and how happy they are has really given me a purpose.

- [Narrator] Thanks to Soraya, Mark now combines firefighting with teaching safety at schools.

So what better way to celebrate Soraya than with a feast?

There's just one problem.

These guys haven't got a clue how to cook.

- I've never followed a recipe in my life.

I can put some chips in the oven, but that's about my limit, I'd say.

- If I'm in a rush, banana and sugar sandwich, butter, banana, squeeze it, sprinkle a bit of sugar, crunch, out of the door.

(all laughing) - Oh dear!

- I'm just rubbish at multitasking, and when there's too many things going on, my brain fries a little bit and things start to burn.

- My worst kitchen nightmare is when I cooked a curry.

I burned the whole thing inside the pot.

I had to throw the whole thing out.

It was disrespectful for me to try and clean a pot and use it again.

When we're cooking, will there be paramedics onsite in case we give people food poisoning?

- Aren't you lucky, you see?

You aren't doing the cooking.

- Yes!

Yes!

- I think meeting Mary and her teaching me how to cook would be like me meeting Ronaldo and he teaching me how to score a goal, so I am very nervous.

But if anyone deserves this, it's Soraya.

- I think Soraya would find it hilarious that the three of us were trying to cook something.

She'd be so shocked.

- What could go wrong, eh?

- And obviously, Soraya deserves something special.

You think you can work your magic with those three?

- Everybody likes a challenge, and I hope I'm a good teacher and I'm going to have success.

- And that's so nice of you that you want us to test your recipes and to let us eat all of those things before.

It's gonna be so nice.

- Tasting doesn't come on the list.

(Roman and Tom laugh) Roman, I'd like you to be in charge of tea.

Of course, you can't have afternoon tea without the tea itself.

And so that's where I want your help.

- What if I told you that I've never had a cup of tea in my life?

- Not even in a jungle?

- No, no!

- So what would you have at four o'clock?

- A pint.

(Tom laughs) - I think that you should have your very first cup of tea, just to please me.

- Yep, yep.

- Your debut sip with Dame Mary Berry, darling!

- Oh, no!

This is my nightmare.

- Right.

So in that goes.

And it's not too strong for you, so there you are.

Just a sip, and then be truthful.

- It looks very hot.

Do I blow on it first?

(laughs) - This is the man who's been in the jungle and had snakes and rats and things crawling all over, and he's nervous with a hot tea.

(Roman and Tom laugh) - Right.

(whimsical music) It tastes like hot water.

Is that right?

- Well... - Should be a little more flavor.

- No.

(all laughing) - When you go to buy the tea, there'll be people advising you.

- Right, okay.

- And choose one that you think everybody would like.

- That worries me, but with Dame Mary Berry's confidence, I will take that and run with it.

- Mary, I suspect you have something up your sleeve for me.

- I certainly have.

We're going to start off with scones, and we want the very best strawberry jam.

So, go to the Women's Institute and ask if they will show you how to make real strawberry jam.

- Ah!

Be still my heart!

I've always wanted to be a member.

(Roman laughs) - I'm amazed you aren't!

(all laughing) I think you'll do it.

- We're gonna make this the best tea ever.

- [Narrator] With the feast fast approaching, Thaer, Callum, and Mark are on their way to Mary's house for a masterclass in afternoon tea.

- [Thaer] No pressure, no pressure.

- [Mark] Are you scared?

- [Thaer] It's gonna be bad.

- [Narrator] Before they arrive, Mary has some news to share with the kitchen novices.

- Hi there, Mark and Callum.

I can't wait to help you with a very special surprise.

I think a classic afternoon tea will be perfect for Soraya.

- I can't even make tea properly.

- First we'll be making small tartlets.

And we'll be doing the pastry from scratch.

- [Thaer] Pastry from scratch?

(laughs) - [Callum] Have you ever cooked anything like this before?

- Are you serious?

I've never tasted seen anything like that before.

I don't know what it is!

- And then an all time classic, we'll be making scones with jam and clotted cream.

What could be better?

- I love a scone.

- I love scones.

- Do you know what?

If you had to make a choice, scone or tart... - [Callum] The reason I fancy a scone is just 'cause I know what it is.

- [Mark] But these would be smaller dishes but a bit more intricate, I reckon.

So to get this right, right, everything's gotta be on point.

- And finally, a spectacular clementine cake with buttercream and crystallized peel.

This is one of my very favorite cakes.

I'm sure that Soraya will love it, but it's got to be right.

- The only thing I know I'll buy for the cake is the candles!

(laughs) - I've drafted in some amazing helpers.

- [Roman] Oh, yes!

- We are going to be vociferous cheerleaders, aren't we, darling?

- Yeah, whatever he said.

But Mary, thank you so much, and yeah, can't wait.

- See you soon.

- Yeah, I think Soraya will love this.

- Yeah, definitely.

- [Narrator] The guys have a lot to learn, so Mary will need all her skills to work some magic and get them ready for the feast.

- Hello, there.

Good to see you.

- Hello, Mary, lovely to meet you.

- Come through to the kitchen and we'll do a bit of cooking.

- [Mark] Thank you.

(upbeat music) - Now, you are going to cook a special tea for Soraya to say thank you.

- That's right, yeah.

- Who's going to do the tart?

- That's myself, Mary.

- [Mary] Callum, what have you chosen?

- I've chosen the scones.

I've had them before at home, but I've never actually cooked them.

- And so it leaves you to make a cake.

- That's straight in the deep end For me.

- Does Soraya like cake, do you think?

- She likes cake, but I dunno if she's gonna like mine.

That's the difference.

- There's a difference.

- Please get started.

Tarts for you first.

I've set a real challenge with this one.

My golden red pepper, cheese, and chive tartlets will look fantastic as part of Soraya's afternoon tea.

But making pastry from scratch is a real skill Mark will need to perfect.

Now, I've got the recipe here for you, and you're not being let off the hook either.

Behind you are some notebooks.

If you think that there are things that he will forget, just jot a few notes.

- Fantastic.

- Right, have you made pastry before?

- I've never made pastry before, Mary, and I'm excited to see how it turns out.

- We're making a shortcrust pastry using 175 grams of plain flour, 100 grams of butter.

Pop that in.

50 grams of Parmesan cheese, and a quarter of a teaspoon of paprika, before giving it a quick blitz.

I want it to look like breadcrumbs.

(blender whirring) (upbeat music) How are you with breaking eggs?

- No pressure, Mary.

- I don't want any egg around the outside.

- Oh, they're not the rules, surely.

How's that?

- That's just lovely.

Thank you.

So, in that goes like that.

(blender whirring) That's just about it.

Don't overmix it.

If you overwork it, it will be tough.

What we want is a pastry that tastes delicious and it holds together and it's a nice crumb.

A good covering of flour on the work surface and the rolling pin will keep the pastry moving easily.

So you just roll that out thinly.

But be aware that it could be sticking underneath.

It's not, 'cause I know what I'm doing.

(all laughing) - But there's a big difference when I do it, Mary, I think.

Okay, let's have a go.

- [Mary] You're being very gentle.

- Bring out my gentle side now, Mary.

- Try to make it even, so we don't want one thick at one end and thin at the other.

An eight centimeter cutter should get 24 identical tartlet cases.

And on the day, Mark will need to make double.

Go right into the corner.

So not too difficult, is it?

- You're making it look easy, Mary, but I'm a bit concerned I might get the pastry stuck.

- Well, you must put flour underneath.

Lift it lightly and carefully, put it into there, and very carefully push down.

But shall we make them do a bit of work over there?

- I think they should.

They've got it easy there.

- [Mary] Make three holes like that.

- We've done the hard bit, Thaer, so don't mess this up, yeah?

- If you don't prick the pastry, it will rise up and push the filling over the side, which we would not want.

- Write it down quick, Cal.

- [Mark] Write that down.

- [Mary] Your scribes.

- Yes, yeah.

Have you seen their writing though, Mary?

I'm not sure I can read it.

- We're getting told off.

- This really is a surprise for Soraya.

Does she know that you boys might cook?

- No, she wouldn't have a clue.

- [Mary] So she'll be thrown.

- Yeah, I'd like to think so.

Especially when I tell her how hard we've worked to make this happen.

- Well, we're not there yet, are we?

- Well, no, not yet.

Nearly.

(all laughing) - Mark's tartlet cases need to go in the fridge to firm up for 30 minutes, giving us a perfect amount of time to make the filling.

First of all, some red pepper.

Now, these come in a jar, and we've drained off the oil, and there's three peppers, and I'm going to ask you to cut it in little cubes.

And don't think you've got off lightly.

There's some chives here.

Callum, will you cut those?

- Yeah.

- Nice little pieces.

- Okay.

- Watch your fingers.

- I'll give it a go.

- To add an extra punch of flavor to the peppers, we're adding one and a half teaspoons of sun-dried tomato paste and a large clove of crushed garlic.

Thaer, how are you with cutting tomatoes?

- Okay.

- So if you cut these into three slices.

And we'll put that straight on top of the tartlet.

While Thaer tests out his knife skills, we're making a savory custard to hold the filling together.

To two eggs, add 200 mils of double cream, Callum's beautifully chopped chives, and salt and pepper.

You are so vigorous, it would end up like whipped cream.

- [Mark] Oh, okay, sorry.

- You look remarkably fit.

All sort of muscle.

- Oh, stop it, Mary.

- Now wait a minute.

I don't call that easy.

- What is that?

- Can you see, you've got one thin slice, one medium slice, and one large slice.

Can we borrow your knife and we'll let the maestro have a go, come on.

Thaer, just watch his precision that he's doing.

- Just nice and easy, Thae.

- Whilst Thaer carefully finishes the tomatoes, we can start to assemble the chilled tart cases.

We're going to first of all put the pepper mixture into the bottom.

Well done.

Next we're adding mature cheddar cheese.

175 grams of grated should do all 24 tartlets.

Oh, now, wait a minute.

That cheese, particularly if it's going over the edge of the pastry, you put it in the oven, and that would stick to the tin and you wouldn't be able to get that out.

So it's very important- - It all goes in.

- 'Cause we are seeking perfection here.

- Yeah, see, Mark, you're rushing now.

- That's just perfect.

- Okay, happy with that?

- [Mary] They seem to be getting the hang of it.

Next up, the custard goes in nice and gently.

Very important not to overfill these.

- [Mark] This looks harder, this bit.

- He's doing very well.

- Thank you very much.

- To finish off the tartlets, we're decorating them with any of the evenly sliced tomatoes we can find.

It really takes time, but they look so pretty and so professional.

Now, steady hand, and we're gonna put them into the oven at 180 degrees Centigrade fan.

It's a long way for you to bend down, isn't it?

- [Mark] Just done my hamstring.

- [Mary] 25 minutes should see them set and the pastry turn a lovely golden color.

- Wow.

- They look good, don't they?

- I'm impressed.

- [Mary] Wow, good.

- They smell lovely.

- Oh, wow.

- Just look at those.

- Wow.

- Because you made such care not to spill anything here, they'll come out like a dream.

Now they're ready to taste.

Help yourself.

- Let's go.

(upbeat music) - I'm happy with that.

- Mm.

- That's impressive.

- Banging.

- The chives, just like that, a little aftertaste afterwards, they're amazing.

- You know he says chives just 'cause he chopped them all up.

(all laughing) - Working with someone like Mary, legendary figure that she is, to be taught how to cook, it was fantastic, really enjoyed it.

But when Mary isn't there, it's gonna be a totally different world, I think.

- [Narrator] While Mark is celebrating a job well done, Mary has sent Tom to the Women's Institute, who run legendary jam making workshops.

- Oh, it's a little party!

(all laughing) - [Narrator] So he can meet their high standards in the creation of a perfect preserve.

- [Member] So, we can start off by cutting up the strawberries.

- Oh, I say.

- Nicely.

- It's not your first rodeo, is it?

I am a little bit obsessed with the WI.

Do you ever flirt with a man?

I mean (laughs), as a member.

- We could certainly entertain the idea.

So Tom, pour the lemon juice over the strawberries, please.

- Bit of height, just for the theater.

- And we're going to add a kilogram of sugar.

- In you go, in for a penny, in for a pound, in for a kilogram.

- [Narrator] This will need to macerate in the fridge overnight.

But fortunately for Tom, the ladies have some ready to get cooking on the hob.

- Oh, Hania, it's practically a cauldron!

- So you need to feel the granules.

- Yes.

- And once they've gone, we know we can turn the heat up and really let it boil.

- You know, I can almost feel them exfoliating the spatula.

(all laughing) - [Narrator] Once the thickened jam is cool, it's time to get packing.

- [Tom] Ready?

Moment of truth.

- [Member] Oh, fantastic.

- [Tom] And it's got a lovely shine.

There we are.

- Wonderful.

- "From Tom, brackets, new member."

(members laughing) "And the WI."

Oh!

Now, this little half jar is for sampling.

Oh, you've got teaspoons at the ready.

Good.

(whimsical music) - It's just delicious.

- Be careful.

- Oh!

- A taste of summer.

- Well, let's just hope they can pull the scones off to match our jam.

- I hope so.

- I hope so, yes.

- [Narrator] For the scones, Mary will be giving a masterclass back at her house.

- Are you ready?

- I am.

I'm excited to get started.

- [Narrator] And 18-year-old Callum is taking on the challenge.

- Perfection at every stage will be needed to pull off this afternoon tea essential for Soraya.

My mini scones are delicious halved and topped with the classics, strawberry jam and a dollop of clotted cream.

Here's the recipe.

If I might say, you look a little bit nervous.

Are you?

- Yeah, I am a little bit nervous.

I've never actually made scones before, so I'm a little bit nervous, to be fair.

- But I'm here by your side, and you can ask me anything.

- Oh, thank you.

- Take no notice of these ruffians over here.

- [Callum] Yeah, I'm not even gonna look there.

- It's because we've already done one recipe, they're getting quite cheeky.

- Yeah.

- So to start with, I'm going to have 225 grams of self raising flour.

So, in it goes.

Two teaspoons of baking powder.

Baking powder gives it extra rise.

And then 50 grams of butter and 25 grams of caster sugar.

We just rub it in with the fingertips.

- Okay.

- Did you ever do any cookery at school?

- Yeah, I did do a few lessons in school.

Yeah, I can't really remember many of them, to be fair.

(laughs) - Each little knob of butter has got to be squashed.

- Ah, okay.

- Like that.

Till it looks like breadcrumbs.

And also, you put air into it by lifting it up.

So, you take on the rubbing.

That's right, now, what did I say about lifting it up to get the air into it?

That's it.

And you ought to make those fingers work like this.

- [Callum] Oh, okay.

- You mentioned that Soraya helped you to work with the youth.

Why did you want to do that?

- So I went to my local youth club at a young age, and my youth workers had quite a big influence on me.

So yeah, I just wanted to give back to the community which I lived in.

I love it.

- And what about your parents?

Were they pleased that you did that?

- Yeah, 100%, and they're really proud of me.

- And I'm hoping I'm going to be proud of you with these scones.

- Yeah, me too.

Me too.

- Now, I think he's done quite a good job.

Let's have a look.

Quietly while we were chatting away, he's made that into just like breadcrumbs.

- Well done.

- Let's have a look at your hands covered in flour.

Just go and give them a quick wash. With the dry ingredients nicely mixed, we can start adding the wet ones to form it into a dough.

First up, a single egg.

That's perfect.

He's doing all right.

- Hope you're writing that down.

- Yeah, I'm gonna write, "Perfect."

- [Mary] Beat the egg, and then it's in with some milk.

Now, you tell me when I get to 150.

- Okay.

A little bit more.

About there, that's it.

- That's it.

- Good eye, Cal.

- I just put that in.

I'm going to leave just a little in the bottom, because the best scones have a nice shiny top, and I'm going to brush it with that egg and milk.

Once the dry and wet ingredients are combined, start to bring them together into a dough.

I always do it with a knife.

You put your hands in there, you'll get really, really messy.

Just put your finger in there.

It's wet.

- Yeah, it is really wet.

- Done.

And that makes a good scone.

(whimsical music) I'm going to put flour on the table.

- Okay.

- Like that.

I'm going to flour my hand.

Just go over and get it out, plonk it on there.

I'm just lightly kneading it.

Most people knead it too much, and no wonder it doesn't rise.

And so I'm just pressing that out.

- Remember that.

- Then just roll that just a little.

It's important to make sure that the dough is rolled out absolutely level.

- Okay.

- Because otherwise, they won't look all beautifully even.

This dough is enough to make 12 identical mini scones using a five centimeter cutter.

Press down and twist like that, and put them out like that.

- Right.

Let's have a go.

- Keeping the twist to a minimum should give us a perfect rise and stop the scones from falling over in the oven.

You're not nervous now, are you?

- No, I'm not now.

- [Mary] He's got a delicate touch, pushing them out.

- Soraya would be proud of you, wouldn't she, Mark?

- Do you know what, I'd say that she's very, very proud of him, so I think when she realizes that he's done all this as well, even more brownie points, mate.

- [Mary] The dough will need to be brought together again to cut out the rest of the scones.

And the second lot that you stamp out, you want to be just a little bit higher, because they won't rise quite as much because we've handled them.

- [Mark] I've never written so much.

- It's like you're back in school again.

- It's been a while since I've been in school.

- Do you remember that we kept back a little bit of beaten egg?

- Yes.

- And so if you brush the tops, it'll make it shiny.

But don't let it drip down the side.

- Okay.

- Because it will seal and stop it rising, and then- - Ah, okay.

- So just go just on the top, and that's it.

Remember, we're only making 12 here, so we've got quite a gang coming, so you've got to double the recipe when you're making it.

- [Callum] Yes, okay.

- [Mary] That wasn't too bad, was it?

- [Callum] No, it wasn't too bad.

- I think you've done well there, my man.

Serious.

- [Mary] The scones go into a fan oven at 200 degrees... And open the oven at the last minute, I want to keep the heat in.

For about 12 minutes.

Enough time for them to rise and shine.

Oh, they look just right, well done.

- Oh, look at them.

- What do you think?

- [Callum] Yeah, they look really good.

- Do you know, I think they look absolutely perfect, mate.

Absolutely perfect.

- These are the best because we made them.

- [Callum] Yeah.

(chuckles) - [Mary] Who's gonna pour the tea?

- Go on, I'll pour it for you.

- Come on then.

Traditionally, you don't cut a scone in half.

- Oh, okay.

- You just pull it apart.

- See, I didn't know that.

I thought you cut it.

- Yeah, I thought you cut it.

- So take them and just break them in half.

And in fact, there is usually a natural little line.

- Yeah, a line, yeah.

- That's it.

- Wow.

- We didn't overwork them, so they should be nice and light.

So first of all, the jam.

No need, really, for butter.

So put a generous amount on top.

- Going for it.

- And this is beautiful clotted cream.

- [Callum] Mm.

- [Mary] I think everybody's going to love them.

(gentle music) - [Mark] That's beautiful, that is.

- That's really nice.

If Soraya knew I was making scones right now, she'd be quite shocked, I think.

- You can tell the crunch when you bit into it.

- Yeah.

Now the pressure's on.

Thing I'm concerned about doing it on my own is making sure the measurements are right and then making sure I have the right consistency with the dough.

- I think they're really absolutely scrumptious, and you've done a very good job!

- Ah, thank you very much.

- Well done, Cal.

- Well done, Callum.

- Thanks.

(upbeat music) - [Narrator] With the lads taking their first steps into the unfamiliar world of cooking, Roman is also heading into the unknown by hunting for a tea worthy of Soraya's celebration.

- Hello.

- Hello.

- I massively need your help.

Do you sell tea?

- Yes.

Over 600 types, actually.

- 600 types?

- [Narrator] But with so much on offer and having only tried one cup in his life, the pressure's on Roman to impress Mary with the right type of tea.

First up, the smell test.

- You should at least try Earl Gray.

- Okay, yeah.

Getting a big smell off that.

- We actually have a tea called Tea Party if you'd like to see that.

- You have a tea called Tea Party?

- We do.

Can you guess what's in there?

- Mint?

- No, this is pineapple and orange with cornflowers.

- Pineapple, oh, yeah, okay.

- And orange.

- Once you say it to me, I'm getting a little bit of orange.

How expensive are these?

- I think it's 40 or 50 pounds.

- 40 or 50 quid?

- But that's not even our most expensive.

It has 24 carat gold in it.

- It just looks like glitter.

How much is this?

- 574, I believe, for 50 grams.

- 574 pounds?

Oh my word.

Okay, well, I don't really know if I've got the budget for that.

See, this is like, I don't really know what to do.

I'm struggling.

- [Narrator] Let's hope the taste test clears things up, or this afternoon tea will be missing a key element.

- So this one is the green tea with strawberry.

(laughs) You don't need to gargle it.

- Mm-mm.

I can taste some strawberry.

(Dominique laughs) Can I try it with a little bit of sugar?

- [Dominique] Sure.

- Tea's great, just put a load of sugar in it.

- [Dominique] There you go.

- [Narrator] It feels like a helping hand might be needed.

- [Roman] Tom.

- [Tom] How's your tea hunt going?

- I've got a couple of favorites.

There's one that's made out of actual gold, Tom.

- [Tom] Oh, you're joking.

- Yeah.

- [Tom] Have you got a benevolent advisor in the shop?

- Are you benevolent?

No, her name's Dominique.

(Tom and Dominique laugh) - [Tom] I think I have a lot of faith in you as a helmsperson of tea.

- I'll see you at the feast, all right?

- [Tom] Oh, yes.

- Okay.

- See you, darling.

- I'll see you.

- Good luck!

- Bye.

- Bye.

- We'll grab 'em all, let's do it.

- Right.

- Let's take that one.

We'll take that one.

One of them.

One of them.

(upbeat music) Got the tea.

(upbeat music) - [Narrator] Back at Mary's house and with the one-to-one cooking lessons nearly over... - And now, Thaer, it's your turn.

- [Narrator] The pressure's on Thaer to take on all four layers of Mary's clementine cake, a creation worthy of a thank you feast for Soraya.

- So there's your recipe.

You know we've done it with the others.

Gosh, they've got their notebooks out.

- We've started, ready to go, Mary.

- First up, we're getting ahead with the decoration, made by crystallizing strips of the skin of two clementines.

I'm going to take the peel off, and then I'm going to cut it into strips.

- So much dedication and preparation and- - It's all preparation, but- - It's something, like, I would never think of this.

- [Mary] So how about you doing that one?

- Watch your fingers.

- Yeah, watch your fingers.

- He's doing them beautifully.

To make a sticky glaze, use four tablespoons of marmalade and add in two more of water.

- It's amazing how you don't waste anything.

- I try not to waste.

And so with this recipe, there is no waste.

We like a bit of steam.

- Lovely smell.

- So you see it's bubbling away there.

That will cook the peel.

Once it's nice and sticky, toss the rind in 100 grams of caster sugar.

- [Thaer] It reminds me of crispy beef on the Chinese.

- Well, it'll taste a little bit different, but it does look like it, I think you're right.

Rather than heading to the takeaway, we're separating the strips and lying them out to dry.

It's going to look so special on top.

And it's amazing how quickly it'll become crunchy.

So, let's get rid of that.

I'll put it over here.

Then we'll get onto the actual making of the cake.

- (sighs) Deep breath.

- In the cake and the icing goes clementine, and I've already cooked a clementine here.

I boiled it for about 20 minutes terribly, terribly gently.

Once the whole fruit is blitzed to a rough pulp, half will go into the cake mix and half is saved for our icing.

Can you crack those four eggs into there?

- Oh, look at the technique.

- In here.

- That was with a bit of panache, wasn't it?

- It was!

- [Mary] To four expertly cracked eggs, we're adding 225 grams of baking spread, 275 grams of caster sugar.

- All of it?

- Yep, tip it all in.

275 grams of self raising flour and a teaspoon each of mixed spice, cinnamon, and baking powder.

We're gonna mix all this together.

Right, so keep it upright.

You can even make it faster now.

Go on then.

- Wahey!

- It's faster than your car.

- Right, now we're going to put half this clementine pulp in here.

(blender whirring) Adding the pulp gives it a real strong clementine flavor.

I've lined and greased two loose bottom sponge sandwich tins to split the mixture between to give us two identical cakes.

That was a good idea, wasn't it?

- [Thaer] That should be half.

- I think you're a dab hand at that.

Can you see over there?

- Oh, wow.

- That is exactly half.

- [Callum] It is.

- Thank you, Mary.

- Well done.

Now, to level them off.

Once the cakes are level, they go into a fan oven at 160 degrees.

There we are.

25 minutes should be enough time for them to rise and turn golden.

- [Thaer] Let's have a look.

- How about a little clap for this?

He's done well.

- Come on!

- Come on!

- That's enough, that's enough.

- [Mary] Now, how do we know those are done?

Because it'll spring back.

- It's like memory foam.

- Once they have been carefully turned out, the cakes can be left to cool.

Now to the clementine icing.

First of all, we've got the butter, 225 grams.

We're adding 350 grams of icing sugar and the remaining clementine pulp.

- How many times a week do you cook, do you bake cakes?

- How many times?

I just bake when people come round.

I'm not doing it all the time.

You think I do, don't you?

- Yeah.

- Right, so, upright to start with.

Handover.

(bright music) And you can now take the beaters out.

No, turn it off first.

- Turn it off.

- Nearly did.

Nearly did.

- You can see the consistency, and it's beautifully creamy.

With our icing ready, we're all set to turn our two cakes into the four layers that will make this a perfect centerpiece for the party.

- So Mary, we're gonna cut through the middle of these cakes?

- We are.

- [Thaer] What are you gonna use, a laser?

- That's a good idea.

I thought a bread knife.

I don't actually have a laser on hand.

- Oh, okay.

- So I'm going to step back and do a sawing action here, halfway between.

And so you move the cake round.

Tell me if I'm doing it properly.

You can see from down there.

- That looks a lot easier than it is, I'm telling you.

- Okay, I want you to cut this one.

- Okay.

- I think this is probably the hardest part of all of it.

(whimsical music) - [Mary] Who needs a turntable when he can spin it like that?

- He used to be a DJ, I think.

- He's doing well, yes!

It isn't an easy thing to do.

- No, no, it's not.

- No, it's tough, that.

- Well done.

That's absolutely perfect.

- Yeah, well done, mate, that was good.

- I can breathe now.

- To make sure each layer has an equal amount of icing, divide it into four before the cake is assembled.

So, on with the layers.

This is nice and soft.

So we're just going to spread this all round.

And it is, as you can see, important to have it really well beaten.

With one layer on, it's as simple as repeating the process with all four layers.

One of your most favorite things is your banana sandwich.

Do you do it with such precision?

- No.

I just grab the bread, pull the banana, squeeze it, and off I go.

- Well, I think you're going to not get to that speed with the cake.

Without doubt, this was the most tricky thing to make, and he's making a very good job of it.

And then we're going to put the icing on the top.

It gives a really nice finish.

And then we've got, for decoration, crystallized clementines.

And it's quite nice to sort of cross them a bit informally in the circle around the outside.

- That looks amazing, to be fair.

- Lovely.

I'm so proud because coming from making banana sandwiches to that is like, honestly, I'm really proud.

What do you think?

- I think you can have that.

- [Mary] Ah, we're full of admiration.

- Thank you very much.

It still haven't sunk in that I cooked with Dame Mary Berry.

She helped me, I baked a cake with her.

- What you've got to do now is go home and practice and get them absolutely perfect for that feast.

- I think Soraya's gonna be proud of me and she's gonna be shocked at the same time.

That's if I pull it off though.

- It's great when you've got Dame Mary right next to you, but when you're on your own with no other assistance than a recipe in front of you, I think it's gonna be a different story, so watch this space.

(bright music) (upbeat music) - [Narrator] Back in Cardiff and with the feast only days away, the beginner cooks have to get practicing, so Thaer is headed over to Mark's.

- Right, where am I starting here?

- [Narrator] While Callum is flying solo.

They'll be rehearsing an afternoon tea to thank Soraya for everything she's done for their community.

That's if they can pull it off.

- How do I even open it?

Oh, there it is.

- [Narrator] To settle their nerves, Mary has a few reminders.

- Callum, best of luck with those scones.

Don't forget that glaze on the top to make them nice and shiny.

Mark, good luck with those tartlets.

Roll the pastry very thinly.

Thaer, stay cool and calm.

And when it comes to splitting those sponges, do it with precision.

- Yes, my man.

You ready or what?

- I think I am.

- Let's do this.

(upbeat music) - So Mark, do you know if we does this well, what you saying in the future?

- [Mark] What you mean?

- You know, people gets burger vans and hotdog vans.

- Oh, the burger van.

- [Thaer] Well, we'll get a cake van.

- Yeah, but we can only make tartlets and thing though.

- That's fine.

That's the brand.

- [Narrator] Thaer and Mark might be planning the future, but Callum is struggling with the here and now.

- I've done this wrong.

I think I was definitely supposed to rub the butter in before I added the egg.

Hopefully it won't make a difference.

- Why can't you just buy these trays, Mark, with these non-stick proof things in 'em?

- I dunno, mate.

See if this works.

No.

This is the hardest part so far.

- I'm really worried this is not the same color as Mary's, Mark.

The gun's broke.

- Well, that's burned out, that has.

- Do it by hand, the good, old fashioned way.

- We're sweating our backs out, you know, mate?

- [Narrator] While Mark and Thaer grapple with technology, it's the recipe that's causing headaches over at Callum's.

- Oh, no.

I was supposed to beat the egg with the milk, because I was supposed to leave a little bit in the jug at the end to glaze the scones.

Ah, no!

Well, I was gonna add another egg.

I'm just gonna do it.

But I'm not gonna add all of it.

Or do I add all of it?

I don't know.

(whimsical music) All right, let's crack the egg in.

All right, this is why I have takeaways.

It's so much easier.

Maybe I just created a whole new recipe.

Who knows?

- There might be a few dodgy ones, 'cause I've had to throw this pastry back together twice.

And I don't wanna let Mary down, either.

She worked hard with us the other day.

- I don't know how this is gonna work.

- I don't think that's gonna work, bro.

- Do you wanna have a go?

There you go, Mark.

- I can beat faster than level three on there.

(both laughing) - I think I've got more scones than I did with Mary, and I think that's because I've added an extra egg.

So, Mary had 12, and I've got 18.

So Mary, if this goes well, you need to switch up your recipe.

- That's it, the knife's coming out the other side now.

- Ah.

Damn.

Ah!

I wish Mary was here now.

- [Narrator] Thaer isn't the only one seeing things go from bad to worse.

- Yeah, I've burnt the scones.

Maybe not all... Yeah, all of them.

Oh, no!

- They smell lovely, Mark.

- Oh my days.

Shall we have a go?

So next time, little bit back to season it.

- These ones.

- [Narrator] Mark might have some small adjustments to make, but Thaer has bigger problems on his plate.

- I'm not sure what to say, my man.

There's lots of learning points, innit?

- It's just a mess, Mark.

You could walk up it.

Look at the different steps.

- Maybe you could call it like a ski slope cake.

- I'm not happy, Mark.

- And there's supposed to be a natural line so you can split the scone into half, but this one's so flat, it'll just crumble like that.

I would not want to serve these to Soraya on the feast day.

(upbeat music) - [Narrator] For their fantastic feast, Mary has organized a spectacular venue fit for a celebration, Lanelay Hall near Cardiff.

And Thaer, Mark, and Callum are ready to put their cooking to the test as they try and pull off a thank you surprise.

- Look how nice this is.

- It's lovely, innit?

- Yes.

- Soraya's gonna love this.

- [Narrator] Two weeks ago, all these friends could manage was a banana sandwich, but today, they will attempt to cook an afternoon tea for 15 to say thank you to Soraya for changing the lives of so many young people.

- She's gonna have the complete shock of her life when she walks through the door.

- [Narrator] Soraya is totally unaware of what's going on.

She's just been told to come for an interview at 6:00 PM.

- [Thaer] Look at this place.

- Oh, wow, look at that.

- Oh, come on.

- That's a proper setup.

- This is what I'm talking about.

Yes, my man, ready?

- Yeah, let's do it.

- Let's go.

- Right, I've got my scales, got my flour.

So everything needs to be spot on.

I cannot burn those scones.

And if I do, then the day is completely ruined.

- Right, 50 grams of Parmesan.

All the work we've done could be undone if today doesn't go well.

- I know we'd love to impress the guests, but we wanna impress Mary as well.

- [Mark] You want her to be proud of you, 'cause she spends a lot of time with us.

- This has been a nightmare keeping this secret from Soraya.

A nightmare.

She'll ring me, I won't call her back.

She'll message me, won't call her back, 'cause it had to stay a secret.

- Getting this pastry right, that's my biggest thing.

- I'm just trying to keep all the long strips like Mary said.

- [Narrator] To pull off the ultimate afternoon tea, Mark is in charge of top-notch tartlets, Thaer has to carry off the cake, and Callum must get those scones spot on.

- Ah, what?

I've added 225 grams.

And I've read the flour one instead of the caster sugar.

I thought that was quite a lot, to be fair, of sugar.

So I need to take that out.

- It's okay, don't worry.

We'll get there.

- [Narrator] The boys might be cooking up confusion in the kitchen, but help is on its way.

- So here we are in Wales.

Not the best of days.

- But we're compensating inside with taxi bling.

- Is this on your rider request, Mary?

The cab is so nice.

- Well, I do like it to be special.

- Mary, talk to me.

How are the three lads getting on?

- Well, in the practice, they didn't do that well really.

- Okay.

- Well, they do say a bad dress rehearsal, a good opening night, don't they?

- Fingers crossed.

- Well, let's hope.

They need that behind them, I can tell you.

(upbeat music) - [Thaer] How you getting on, Mark?

- Sweating hard, brother.

Sweating hard.

- I can definitely feel the pressure, 100%.

- [Narrator] With time lost to a false start, Callum needs to focus on getting his scone mix spot on.

- This time, I need to make sure I add the egg into the jug with the milk together.

- [Narrator] For Mark, it's his old foe, the food processor.

- Thae, why am I struggling with this, pal?

- You've gotta twist like that and make sure all that's connected on the top.

- [Mark] Oh, I got it.

I'm in.

- Got it, yeah?

- I'm in.

- [Narrator] And with so much to do, Thaer is already up against him with his cake.

- I'm quite behind, but at the same time, I don't wanna mess it up.

So I'm just making sure there's a certain color Mary said.

- [Narrator] With the friends up against it in the kitchen, it's essential the other elements of the afternoon tea are ready to go.

- Tom, how did you get on with your strawberry jam?

- I have to tell you a secret about the WI, they are ineffably naughty.

- That's because you encouraged them.

So how did you get on?

- But I do have something menacing my ankles down here.

- Gosh, gracious!

- [Tom] Tom's Prodigiously Packed Preserve.

- That is a beautiful label.

Little picture of Tom on it.

And so how about your tea?

- Are you serious?

That's like the most teacher's pet thing I've ever seen in my life!

- Oh, Ro-Ro!

- How am I meant to follow that?

- [Tom] Well, I see his big package down there.

- So I didn't just get tea 'cause I wanted to go above and beyond.

So, ready?

Take a look.

- Oh!

- It's a Welsh dragon.

- It's a Welsh dragon, indeed.

I just thought it would be very apt for today.

- And what a brilliant pot for a tea party.

It's gargantuan.

- And it's going to keep cozy.

- Yes, yes!

- Perfect.

So there we go, so we've got our Tea Party tea in a Welsh red dragon tea cozy.

Be honest though, Mary, who's done better?

- I think you've both done exceedingly well.

- Yeah.

- I don't have favorites.

- [Narrator] But jam and tea alone won't be enough to pull off a fantastic feast for the 15 guests involved in Soraya's charity.

And in the kitchen, it's crunch time.

- You've got this, Mark.

- Concentrating now.

- Yeah.

- It's important to make sure it is bang on in half because one base could be higher than the other.

Think I'm gonna have to speed up a little bit.

(dramatic music) - [Narrator] With timings becoming all-important, Mary and her helpers have arrived.

And while Tom and Roman get the tables set, Mary wants to check in on the chefs.

- Hello, Mary!

- Hello!

- Lovely to see you.

- Mary!

- Perfect timing.

- So Mark, you're making your tarts.

- [Mark] I certainly am.

- Seems to be a surplus of flour everywhere.

- Well, I remember you saying, keep flouring my rolling pin as well.

- [Mary] Now, just look at that.

- [Mark] Is that too much?

- If you have more flour, they won't taste as nice.

- [Narrator] While Mark is racing to get his tartlet cases in the fridge... - Love the shirt.

- [Thaer] Thank you, Mary.

- [Narrator] Callum is rolling his dough, something he got disastrously wrong at home.

- That looks good.

You don't want to roll 'em out too much.

- [Callum] Okay.

- So we've really got to get a move on.

Everybody's gonna arrive and you are not gonna have it finished.

All of you have got to get moving, because we can't have an empty table.

- [Callum] No.

- [Narrator] With the charity volunteers due to arrive any minute... - And voila.

- [Narrator] Mary has tasked Tom and Roman with making sure the dining room is fit for a very special feast.

- No, no, no!

You scamp.

- One's fine.

- No, don't, you're teasing.

- It's fine.

- [Tom] No, don't do it.

- I won't.

- Because I think, you see, the thing is that... Ro.

- [Narrator] But it will all be in vain if there is no food worthy of the occasion.

- Fingers crossed they'll come out and they won't be burnt.

- When I serve mine, they're much better warm, so the timing has gotta be even more on point.

(dramatic music) - [Narrator] As the boys race to finish, Mary has sent some moral support.

- (gasps) It's all rather frenetic in here.

- Oh, hello!

- Hello!

I have a present for you.

- [Callum] Oh, brilliant, thank you so much.

(Callum laughs) I love your little face on it!

- Well, yes!

- That's brilliant!

- [Narrator] And they're just in time for Thaer's all-important cake slicing.

- If you get this wrong, have you got time to make another one?

- I haven't got time to make another one, but I have got time to find the nearest door.

(Tom laughs) Moment of truth then.

- That's it.

Oh, I think angle up a bit.

- [Roman] I don't think I can watch.

- No, that's good, that's good.

He's got some purchase on that.

Keep your nerve.

(Thaer sighs) Can you feel my heart?

Nearly there.

- Don't rush it now.

- [Tom] Yes!

Very good!

- [Narrator] With the first cake flipped... - My word!

- Ah, you see?

- [Narrator] And separated... - [Tom] Oh my, yeah, that was surgical.

- [Thaer] Thank you, Roman.

- [Narrator] The buttercream icing can help glue and hide any stray crumbs.

- There's no rest in this kitchen whatsoever.

(laughs) (dramatic music) - [Narrator] Any mistakes now could put their night in jeopardy, as their guests have arrived.

- [Mark] We've gotta hurry up now.

- We need to get rocking and rolling, don't we?

They look the part.

Whether they'll taste it is soon to be revealed.

- Last minute touches now, boys, which are crucial.

Come on, I got this.

(sighs) I think we're done.

(gentle music) - [Narrator] With the finishing touches complete and the guests all seated... - You all look sensational!

- [Narrator] The anticipation is building, and it's time to thank Soraya for all the lives she's changed.

- Soraya!

(guests cheering and applauding) - [Soraya] Oh my God!

(upbeat music) - That is your throne there.

- Just that one over there.

- Where am I?

Oh, yeah.

- [Tom] Please make yourself comfortable.

- This is amazing.

It's amazing.

Never expected anything like this.

- Now, I'm really sorry, Soraya, because we did drag you here under false pretenses, but it was the naughty notion of three extremely special people who hold you very dear, so I think let's get them in.

It's Thaer, Mark, and Callum!

- Yes!

(guests cheering and applauding) - Oh!

- Wow.

(upbeat music) - [Soraya] Proud of you, proud of you.

- So Soraya, these three chaps have worked really hard putting on this incredible afternoon tea.

I mean, look!

- I just, thank you.

- [Guest] Aw.

- But Soraya, it would be a lie if I said they didn't have some help, and it would be even more of a lie if I said the help came from Tom and I.

(all laughing) So I think there's someone special that you need to meet.

Dame Mary Berry!

(guests applauding and cheering) (upbeat music) - Gorgeous, Soraya.

- Thank you.

- These three wonderful boys have prepared a feast for you.

They have pulled out the stops for you, and I'm enormously proud of them.

They've done a wonderful job.

- Thank you.

- Aw.

- Thank you.

- We just wanted to do something special for you today just to show our appreciation for everything you do for us and everyone else.

- And I just wanted to say a massive thank you, I wouldn't be in the position where I am now without you.

- Thank you for everything.

Oh... (Thaer sighs) (guests awwing) - Come on, man.

Come on.

- Thanks for everything you taught me about my son, and everything you do and continue to do for people's lives.

(sobs) (sighs) Thank you.

(guests applauding) - I love you all.

Thank you, thank you.

My darling.

Proud of you.

- [Narrator] Before the feast can begin, Mary needs to check on an important detail.

- I want to see inside that cake.

It looks magnificent, but can you cut it?

- Yes, Mary.

- [Guests] Oh!

- Can you believe that he's made it?

- No, I can't.

I can't.

Absolutely.

- Oh!

- Wow!

- Wow, look at that!

Wonderful.

Thank you.

Thank you, my darling.

Wonderful.

- And in here is all the evidence for you to take home.

- Thank you, thank you.

(guests applauding) Lost for words.

- [Narrator] Mary has put together a memento of their experiences, filled with photos and pictures of their time together.

(upbeat music) With the party off to a fantastic start, Mary, Tom, and Roman's work is done.

- Can't put a price on this.

I'll treasure this.

(guests applauding) Thank you very, very much.

- Farewell, farewell.

- [Narrator] And it's time to get stuck into those scones.

- Thank you.

Mm, amazing.

- Amazing.

- They're really good.

These are good.

So, obviously learned something.

- Yeah, it was good.

- You can take this back to the youth club.

- [Mark] Callum, these are lovely.

- Thanks, mate.

- They are really nice.

- My scones, they went really well.

Everybody loved them, so... - We'll have another one, thank you.

- It's fabulous, isn't it?

- They can cook.

I think I might have them round for Christmas!

- I'm really proud of Callum.

Bare in mind he couldn't make toast at the start of this, and now he's had the confidence to make this today, and they come out spot on.

- I cannot believe that little Callum made all them scones, but this is just something special.

Really, really special.

- All that hard work and preparation over the past few weeks just made it all worthwhile when we seen Soraya's face.

- And I think the world of you.

But you know that anyway, don't you?

(guests applauding) (upbeat music) - Lovely, really nice.

- Really good.

- Well done, Mark.

- Thanks very much.

- [Guest] Out of 10?

- 10.

- I'll take it, I'll take it.

I'm absolutely buzzing.

To be able to give something back and show our appreciation, the effort we've made over the last few weeks, I think it was well worth it.

- This is really good.

It's like flake in your mouth sort of pastry.

- I'm feeling really overwhelmed and really, really honored.

This day has just been wonderful.

I've got so many wonderful friends around me, I'm just so, so lucky.

I feel like I've won the lottery.

- I'm happy with that.

- Amazing!

- Lovely, thank you very much.

- Amazing!

- Thank you.

And the experience has been absolutely fantastic.

I've loved it.

I think I could make my own pastry now, so I think we could pull this off now.

Everyone's asking for more, and I can't ask for more than that.

- [Narrator] Mary, Tom, and Roman can start the journey home safe in the knowledge it's a job well done, leaving the friends to enjoy the party.

- That really was so beautiful, and Soraya was so touched.

- Mm.

- I don't think I've ever been to a lovelier tea party.

- All three of them did it on the day with great precision.

- [Roman] They pulled it off when it mattered.

- They did indeed.

- And the results were perfect.

- They said the tea was great as well.

They said the tea was- - You made that up.

(all laughing) - All in all, a job well done.

Cheers!

- Cheers.

- Well done.

- Right, finally, who would like a slice of cake?

- Yes, let's go.

- Yes!

- [Soraya] That looks, honestly, it looks amazing.

Think you bought it from a shop.

- Oh, thank you, guys.

- Lovely.

- Appreciate it.

(upbeat music) Can you taste the cinnamon in there?

It gives you that little kick, see?

- [Soraya] He'll be opening a restaurant next, you watch.

- It's been really good working as a team together.

I think that we've bonded even more.

Which is mad, 'cause you know, you've bonded about maybe sport or stuff.

But the bond we've got now, we can speak about cooking stuff, and I guess probably gonna send you recipes, and, "Do you fancy coming over and cooking this?"

- Look what Roman brought us.

Anyone want a cup of tea?

(guests cheering and applauding) - I love it, thank you.

- No problem.

- I didn't have any idea at all of what was going on.

Eventually, what they've done is just wonderful.

I'm very, very lucky to have people like that, and I can't thank 'em enough.

(guests cheering) (upbeat music) (upbeat music continues) (no audio)