(hopeful music) - [Narrator] It is time to celebrate.

After two years, friends and families can once again get together over food.

But some of us may have forgotten the basics.

- There's just too much to do.

Like, it's a two-page recipe.

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

- Oh my God, look at the mess I'm getting!

- [Narrator] A special dinner.

- [Rima] Oh no, sliding off.

- [Narrator] Can be memorable.

- That's not supposed to be crispy.

- [Narrator] For all the wrong reasons.

- [Rima] What temperature was the oven meant to be set on?

- 200.

- Hello, girls.

- Hi, Mary!

- Hi, Mary!

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

(group laughs) - So just remember, I'm by your side.

- [Narrator] Teaching three hapless cooks.

- Oh, am I doing it?

What do you mean?

This is your cake.

(group laughs) - [Narrator] How to make an incredible birthday feast.

- It's got to be memorable and special.

- Just what Mark deserves.

- Hello.

- [Narrator] With help from celebrity friends.

- Oh, hi!

- Hi!

- If you need morale, morale I can give you.

- [Narrator] Hard work.

- Right, this is the bit I'm worried about.

- The panic sets in now.

(Noreen groans) - [Narrator] And a touch of sparkle.

- It's gonna make him feel really special.

- [Narrator] Can they surprise a loved one?

- Do you know these people?

- No, I don't.

(group laughs) - [Narrator] With a birthday feast to remember.

- See, like, if anyone can do it, Mary, it's you.

(group cheering) (group laughs) (upbeat music) - [Narrator] Mary Berry wants to share her passion for cooking and teaching to help three inexperienced cooks throw a surprise feast for a very special family member.

And she's enlisted some support.

- How lovely to see you.

Come in outta the cold.

- Oh, hello!

- [Narrator] TV presenter, Scarlett Moffatt.

- Jeanette, welcome.

Come through.

- [Narrator] And "Strictly: It Takes Two" host, Janette Manrara.

(upbeat music) - So Mary, we are here, we are ready, what do you need us to do?

- I've been asked to help throw a surprise 30th birthday party and it's going to take the form of a feast.

- Lovely.

- It must be fabulous 'cause the birthday boy really is a very special person, and there's lots to do.

The ladies really are novice cooks, so I've got to teach them 'cause I want them to be proud and I want them to feel that they're doing their very best.

- So Mary, what can we do to help?

- I want you to do all the little extras and I'd also need your help on the day.

- Okay.

- We can do that.

- Would you like to meet them?

- Yes, that'd be easiest.

- I've got them right here.

I'm not very technical, but there you are.

(upbeat music) - [Narrator] Rima, Diane, and Noreen from Northolt in West London have asked for Mary's help to surprise someone very special.

(upbeat music) Rima has been married to her childhood sweetheart Mark for five years.

- I met Mark when I was in high school, so we've known each other for a long, long time.

We were best friend for many years.

- Ah.

- [Narrator] She wants to cook him a belated birthday feast he won't forget.

Close friend, Noreen, and mother-in-law, Diane, are going to help her pull it off.

- Mark is, I guess the easiest way of saying it, is just generally a really wonderful, lovely person.

We couldn't celebrate Mark's 30th birthday because of lockdown.

- This was my little attempt at celebrating during lockdown at home.

We'd like to celebrate his 30th properly.

- [Narrator] Mark and Rima's close friend, Noreen, has known the couple since college.

- We became good friends very, very quickly and I knew that this would probably be a friendship that will last a lifetime.

- [Narrator] And Noreen is very much part of the family.

- They're like my own daughters.

Sometimes, I've gotta rein them in a little bit because they do keep giggling all the time.

- That is true.

- Yeah.

(group laughs) - [Narrator] Best friends since they were young, Rima and Mark's relationship is unique.

(upbeat music) - They live together, they work together, they have the same friendship groups, and their relationship is so strong.

I could not think of two better suited people.

- Isn't that lovely?

- Ah.

- [Narrator] However, this party is about more than just a missed 30th birthday.

- When Mark was 17, he kept having quite a few colds, sore throats.

We were always at the doctors.

One day, they rushed him to hospital.

They found out that he had lupus.

- Lupus is, effectively, where your body starts attacking itself.

His body was attacking his kidneys.

(gentle hopeful music) - I was really, really frightened for him.

I wanted it to happen to me and not Mark.

- [Narrator] Mark's condition gradually worsened, and three years ago, he needed a kidney transplant.

- Luckily, we had quite a few people who stepped up to the plate and made that selfless decision to offer their kidney to him.

(energetic hopeful music) - [Narrator] Both Diane and Noreen were some of the first to step forward.

- I didn't even think about it, I was right there to offer it to him if it was a match.

- [Narrator] Thankfully, Mark found the perfect donor in younger brother, Jason, and the transplant went ahead.

- I think for Diane, I'll be honest, I can't even imagine what it was like.

It's two sons having to undergo such a huge operation.

I just remember rushing over, and just, you know, being able to hold onto his hand and just that relief that the transplant was over and now it was a recovery process.

(hopeful music) - [Narrator] As Mark's health improved, he was able to restart the teacher training course he'd had to stop due to illness.

- He was so dedicated and he wanted to make sure that he finished it.

- [Narrator] But when the pandemic hit, it threw everything back into turmoil.

- Mark was automatically told to shield and he contracted this type of pneumonia.

He was in ICU and no one could visit him.

Mark says that was one of the toughest moments of his life.

(hopeful music) - [Narrator] After a two-week stay in hospital, Mark returned home and put all his energy into completing his course.

- It was really tough, but he was so determined to get to where he wanted to be.

He was able to do it.

And he's now working at the same primary school he once attended.

And he's now teaching the future generation of kids, and we're so proud of him because of that.

- I take my hat off to him 'cause I actually used to be a primary school teacher, and the teacher training is so hard.

So for him to go through all of that and still complete it, he's amazing.

- We would really love to be able to hold the celebration for him to just show him how much we care for him.

- [Narrator] There's just one problem when it comes to the feast.

- My cooking skills are like zero.

- Once I made a chicken biryani and there was so much chili in it that no one could eat it and it all ended up in the bin.

(Mary laughs) - I kid you not, MarK's had to teach me how to boil a pasta.

(Janette giggles) - [Narrator] Despite their lack of culinary skills, together, they're determined to make Mark's belated birthday one to remember.

- Mark is an absolutely incredible person and so selfless.

- This is not just a celebration for Mark's 30th, this party is for everything he's been through and everything that he's achieved.

- I am absolutely ecstatic to surprise Mark with this and hopefully give him the celebration that he deserves.

- Wow, what a beautiful family.

- [Mary] They're very devoted.

- Yes.

- Yeah.

I had a lump in me throat when they were talking, and I thought they just sound wonderful and we have to give him a big birthday.

- [Janette] We do, he deserves it.

- And I feel like if anyone can do it, Mary, it's you.

- [Janette] You can.

- I need your help, I can tell you.

- As long as I'm not too close to the kitchen though.

I'm not a very good cook.

- You're gonna have to pull your socks up.

You've got to encourage them.

- I did attempt to do a Easter-themed cheesecake in lockdown, and it tasted amazing but it looked like something that got run over.

Are you ready?

I don't know if you are.

(Janette laughs) - I'm not very often speechless, but I mean, I wouldn't have taken a picture of it.

(Janette laughs) (Scarlett laughs) - [Janette] It was so bad I needed to keep the memory.

- She's absolutely destroyed ya.

Mary Berry's just destroyed ya.

- No, but seriously, you are there to help them, so don't show them any samples.

- I won't show them that photo.

- [Mary] No, no, no.

- Okay.

- Right.

Before we get to the feast, I need you both to go out shopping.

Mark really likes cheese, so if you can go and find a selection of cheeses, he'll be thrilled to bits.

- Oh, I think I can do that.

I'm a bit of a wine and cheese girl myself.

- I didn't say wine, I said cheese!

(Janette laughs) We're going to be a good team together.

- Yes!

- We can be the cheerleaders.

Woo!

- Team Mark, Team Mark.

- Mary, Mary.

(group laughs) (gentle hopeful music) - [Narrator] With the surprise celebration just two weeks away, Rima, Diane, and Noreen are all on route to Mary's for their cooking class.

- So exciting.

- Yeah.

- [Narrator] And the pressure is mounting.

- [Noreen] I'm nervous more than anything.

Do we curtsy or we bow?

(group laughs) - [Narrator] There'll be no time for formalities as Dame Mary has an elaborate set of recipes lined up for them.

- To get the party started, blinis with three lovely toppings.

(upbeat music) For our centerpiece, salmon en croute.

This is my go-to dish when I've got a crowd.

And it wouldn't be a birthday without a cake, and I've got a rich, indulgent chocolate cake with chocolate ganache icing.

It really is stunning.

- I wanna get there and start.

- Yeah.

- [Rima] I think we're gonna shock her.

- [Noreen] Yeah, we are.

(gentle upbeat music) - [Narrator] With the novice cooks minutes away and Scarlett and Jeanette sniffing out the best cheese, changed and ready, Mary's making the final preparations in the kitchen.

- Hello, girls.

- Hi, Mary.

- Hi, Mary.

- It's a gorgeous day, but come have a cup coffee.

- It is lovely.

Thank you.

- Yes, thank you.

- Welcome.

- Thank you.

- Lovely to be here.

- Now Diane, Noreen, and Rima, we're going to celebrate Mark's birthday.

It's his 30th birthday, isn't it?

- It is, yes.

- And it sounds as though he well deserves it.

- Definitely.

- And you are going to do the cooking, so you've really got to show off for it.

- We do, yeah.

- And it's got to be memorable and special.

- Exactly, just what Mark deserves.

- We've got three courses.

We've got blinis.

Do you make canapes at home?

- No, never.

(Rima giggles) - They're like little pancakes.

I promise you they aren't too difficult.

And then we've got salmon en croute.

Does that put the fear into you?

- Yes, it does 'cause I'm the one that's be gonna be doing that one.

- So who's gonna do the chocolate cake then?

- The wife.

(group laughs) - The wife.

- She'll be the one to ruin the birthday.

- Yeah.

- So just remember, I'm by your side.

It will help if you write down things in notebooks so when you get stuck making something, you'll have the recipe.

Shall we start off by making the canapes?

- Yes, we can do this.

(upbeat music) - To get the party feast started, I've chosen a trio of canapes: pea, feta, and radish; avocado, tomato, and olive; and ginger and chili prawn.

It's best to get all the toppings made first.

For the pea, I've already boiled 100 grams of petit pois with a finely chopped shallot for three minutes.

I'm going to mash that down with a little mayonnaise, and that just holds it all together.

We'll have a bit of pepper and salt.

Mark does the cooking all together, is that right?

- Yeah, I'm not going to lie, it was very easy to say yes when he asked me to marry him, knowing that I would have a personal chef for the rest of my life.

- That's it.

I think that'll be delicious.

I want you to cut some of these radishes into little disks.

She's doing well.

You're good with precision.

- Well done, well done.

- No injuries so far.

- And a radish gives a lovely bit of colored and it gives it crunched.

- That's it.

- And that's what we need, and we've got texture with the feta cheese too.

When we're cooking for a party, it's a good idea to get everything ready.

And so, if I've got all my fillings ready, then I can set to and make my blinis.

- Makes it simpler, I guess, if you've got everything prepared beforehand.

- I'm gonna put that back over there, and now we're going to do avocado, tomato, and olive.

I'll show you how I prepare the avocado.

Use a ripe avocado, but you don't want it too soft.

So I'm gonna cut that in half.

(upbeat music) This is just perfect.

Then I'm going to take the stone out.

Don't do it from high up.

(group giggles) Just do a firm one down and it'll go into the stone and I'll give it a twist, okay?

- That's easy to come out.

- Wow, okay.

- Comes out like that.

- Oh, wow.

- That's a good tip.

- I am amazed.

- Yeah.

- [Mary] Scoop it out, wriggle it to the end.

- Noreen, looks like it's your turn.

- Your turn.

- [Mary] Scoop it underneath, wriggle it to the end.

- [Diane] Oh, well done, Noreen.

- Good job.

- In one.

- She did a good job.

- That was very, very good, wasn't it?

- Yeah, it was, wasn't it?

- Mash that down and we'll add a little lemon juice to it.

The lemon juice will stop it discoloring.

Make a note of that.

- Yes.

- Yes, lemon juice.

(upbeat music) - Season then simply half the cherry tomatoes along with some pitted olives, and that's all the prep done for the second blini.

Our next topping is prawn, ginger, and chili.

- I've never cooked prawns before.

I'm very nervous about this.

- I'm not asking you to cook prawns, they're already prepared.

All Noreen needs to do is to make the dressing, which starts with two tablespoons of sweet chili sauce.

I love sweet chili sauce.

- Oh, I do too.

- I do.

- Half a teaspoon of finally grated ginger, a little salt and pepper, and they're done.

(upbeat music) Now just chop some chives for the finishing touch, and that's all the elements prepped and ready to go.

So we're going to do something that you've never done before.

Blinis.

- Here we go.

- Yes.

- To start with, we're going to use self-raising flour, and I've got 100 grams here into the bowl.

(hopeful upbeat music) Half a teaspoon of bi carb.

That just gives extra lift and it also makes them more moist.

- [Diane] Lovely.

- Two eggs.

Oh, you've done that before, haven't you?

And then 75 mil of milk, and just whisk that now.

As long as the milk is cold, it will come smooth there as tempora.

- Oh, that's interesting to know.

- Perfect.

- You're not gonna forget this, Noreen?

(Noreen laughs) - Finish with salt and pepper and the chives.

(hopeful upbeat music) It's gonna look very posh.

Do you think he's gonna be impressed?

- He's gonna be impressed.

- Yes, absolutely he will be impressed.

- That's ready, we're done.

Let's go and cook them.

Oil in the bottom like that.

I'm going to take a teaspoon into the pan.

You should get about 10 in here.

(hopeful upbeat music) On pancake day, would you make the batter for that?

- No, I'd use the packet mix.

(Noreen laughs) - For someone who does everything from packets at home, I'm beginning to convert you.

- This smells delicious.

- One more just there and I think we're doing well.

(hopeful upbeat music) Once the bubbles appear on the top, they're ready to flip.

Perfect color.

And they're done.

And when they're freshly made, they're lovely and soft, so make them on the day of the feast and then just top them.

Those look really good.

- Smells absolutely delicious.

- Now, this recipe will bake about 40, so you're going to have to make few batches because I know they'll be tasting sessions on the way.

- Yeah, that'd be nice.

(gentle upbeat music) - Blinis cooled, we're ready to assemble.

So let's start with the pea and feta.

A little bit of feta on one side and then the precision-sliced radish.

Moving on, we have the olive, avocado, and tomato.

I'm going to do just one.

On one side, I'm going to put a bit of tomato.

And I like it with the shiny side.

That's it.

- Ah, lovely.

- Right, over to you.

For the final canape, Noreen is taking charge.

She just needs to spread a little cream cheese as a base, top with one of those beautifully fragrant prawns, and sprinkle with chives.

She certainly sets a standard.

- She has, hasn't she?

Yeah.

- [Mary] What do you think will be Mark's reaction?

- [Diane] He will be so surprised.

- Exactly.

- It's got to look beautiful.

- Yeah, exactly.

- Tell me what it's like.

- All in one?

- All in one.

- Ah.

- [Mary] Ooh!

(group laughs) - Oh my Gosh.

- Really nice?

- That is incredible.

- Well, it's over to you when you get home.

Get practicing, get organized, do them in the order that I did them, and I think you're onto a winner.

- We've got this, thank you.

(upbeat music) Standing next to the legend, I was surprised my legs didn't give way.

Mary makes it look very, very easy.

I dunno what I'll be like on my own and also making a batch, but as long as they're edible, that's all I'm aiming for.

(Noreen giggles) (upbeat music) - [Narrator] While Noreen's hoping to surprise Mark with edible canapes, Scarlett and Janette are on the hunt.

- This is exciting.

- This is exciting.

- [Narrator] For an extra special dinner course.

- Hi, welcome.

- We've been sent here on a mission because we're doing a surprise 30th birthday for a gentleman who is a massive fan of cheese.

- And word on the grapevine is you've got great cheese.

- Well, you most definitely come to the right place.

We make our own cheese with milk from the family farm and we do it by hand.

We do it the hard way.

- That's impressive.

- Yeah.

I feel like though, we need to, like, try before we buy.

- Oh, you gotta try.

- Yeah, so if we could have some, like, free cheese, that would be wonderful.

- That's no problem.

- Yeah?

- Of course.

- Brilliant.

- [Janette] That's exciting!

- Would you like me to show you where we make the cheese?

- Yes, please.

- Oh yes.

- Do we get to wear some, like, sexy cheese-making outfits?

- Definitely, it's gonna give "Strictly" a run for its money.

Follow me.

- [Scarlett] Ooh, what a dear!

(group laughs) (Janette gasps) - Come on in.

- Whoa!

- That's amazing, isn't it?

Just a room with cheese, that's dreams.

- This is our cheese, highmore.

And this is it when it's very young, and as it gets older, it develops these orangey, yellow, peachy, creamy colors.

- So it's like baby cheese, toddler cheese, adult cheese.

- I'm never leaving the nest cheese, exactly.

- [Scarlett] Oh, I love it.

- What is it saying to you?

- Eat me.

Eat me.

- Eat me.

- Eat me.

(upbeat music) - [Narrator] The cheese has spoken, but will Scarlett and Janette listen?

(gentle upbeat music) Back at Mary's, Diane is all ears as she steps up for her salmon en croute cookery lesson.

- How confident are you?

- I don't cook at all at home.

My husband cooks.

(Diane laughs) - So what do you do?

- I relax.

Yeah, I wash up.

- Well, there'll be a round here when we finish.

- Yeah, that's fine.

- Very good.

Right.

Salmon en croute is something I do when I've got a gang of people coming around because I can prepare everything ahead.

I know it's delicious, I can make my sauce, and that's exactly what we're going to do.

- [Diane] It sounds perfect.

- So shall we get going?

- Yeah, let's start.

(gentle upbeat music) - First of all, we are gonna chop dill.

Take the stalks off for you.

- Do you trust me chopping those?

- I do.

- Yeah?

(group laughs) Is that okay?

- No, it's certainly not.

- No?

- Now look, would you like a huge bit of that in your mouth if you eat it?

- No, I wouldn't.

- Well, Mark will complain 'cause he-- - Yeah, he would.

- He's a bit of a chef.

- Yeah, exactly.

- Let's see how we go.

You've got to.

(knife softly chopping) - Oh, okay.

- Ah.

- Ah.

- Now for the vibrant filling.

We're mixing 180 grams of cream cheese together with one egg yolk and adding it to 225 grams of wilted baby spinach.

(gentle upbeat music) Are you keeping an eye on the recipe?

- Yes, yep.

- [Mary] So if I go wrong, it's all your fault.

- Exactly, yeah.

(group laughs) - Season and stir it all together.

(gentle upbeat music) Now, we come to the assembly of this.

First of all, I'm going to put half of that dill in the salt, and half here, so if you just sprinkle it there.

That's it.

I think we'll put a bit of seasoning on the way up.

So I'll just put a little bit, especially around there, then we're going to put the peppers.

Those are the char-grilled peppers that came out of a jar, and they're already chopped up so you put a layer of those on.

- [Diane] Yep.

Do we need to use all of them?

- Absolutely.

- Yeah?

Oh, okay.

- Oh, it's not one there.

- Yeah, exactly.

- That's it.

And then we come to the spinach.

I think that looks good, don't you?

You can imagine the interest as you cut through.

You get these lovely colors coming through.

Lots of flavor.

- [Diane] Oh, Mark's gonna think this is delicious.

He won't think his mom's done anything.

- [Mary] I love spinach.

- [Diane] I do, too, yeah.

- [Mary] But if you didn't put it in with a little bit of egg yolk and something to combine it with, it would just be wet and out, and it would all brought out.

- For me, you being here showing me how actually to do that.

I'm amazed that we've got this far.

- All that remains now is for us to encase it in pastry.

I'm going to roll the pastry to about this size.

I'm going to put a little bit of flour underneath, evenly, then I'm putting my pastry.

And it's nicely chilled.

Now, this is bought puff pastry.

I do not make puff pastry and I'm absolutely sure you don't.

- I don't, not at all, no.

- Right, and I'm going to take a rolling pin and flower the rolling pin.

- I know this might be a silly question, do you use any flower?

Does it mean plain or-- - Doesn't matter.

It doesn't matter, self-raising, plain.

If you use brown flour, it'll look a bit flat.

- Oh yeah.

- So, right.

So my aim is to keep it to this shape.

If you roll it like that and like that, it will be all over the place, so let's roll it that way or that way.

And I'm putting my full weight on top like that.

You're not getting away with it, you're going to do it in a minute.

(group laughs) And keep it in the middle of the paper.

- [Diane] Okay.

- And then I can turn the paper around.

- Ah.

- Right.

- Again, in the middle like that.

How about you have a roll?

And I'm keeping my beady eye on you.

- I was gonna say, are you gonna trust me?

- [Mary] Perhaps the least experienced of the three.

- So we need this size?

- [Mary] We do.

I'll need to work on Diane's confidence as much as her cookery skills.

- I can't believe it's gonna get to that size.

- Shall I have a little go?

- Yes, have a go.

(Noreen laughs) I haven't got patience.

- Well, you can find some.

- Yeah.

- Just remember this party is for Mark.

- Yeah, exactly.

- And he would like to think that you've put a lot of love and care into this.

- [Diane] Yes, exactly.

- [Mary] Do we think that's good, team?

- Yeah.

- Yes.

- Yay!

- Yay!

We're a good team, aren't we, Mary?

- Mary did most of the work.

(Rima laughs) - [Mary] Time to put our teamwork to the test and transfer the salmon.

- [Diane] Yeah.

- Up, perfect.

- Yay!

- With beaten egg and a little milk, brush the edges to help seal the pastry parcel, then it's time to fold up.

Take that up, right up like that.

Now, I'm just going to put it a little bit more there.

- [Diane] Wow, it looks amazing.

- Then I'm going to lift that over the top there like that, just turning it back a bit.

Carefully lift that up.

That's it.

- There you go.

- Pinch it along, that's it, and then you can just twist it.

When I get to halfway, you're taking over.

What do you think?

- I think she's doing brilliant.

- Am I?

- Yeah.

(gentle upbeat music) - That really is - Yay!

- very, very good.

And then I've got a bit of extra pastry here and we'll cut some stars.

- [Diane] Okay.

(upbeat music) I managed that, didn't I?

- We've got more to do than this.

Right.

So we're going to brush this all over.

The egg mix will give it a lovely shine.

Then we'll put the stars on.

(upbeat music) That just needs half an hour in the fridge to chill, enough time to make a wonderful herb sauce.

Let me give you the parsley to chop.

I'll do the chives.

We're sharing our ball, aren't we?

- Yeah, exactly.

(upbeat music) - For the base, I'm using 200 grams of full fat creme fraiche.

In goes the salt.

In goes the pepper.

Next, add a dash of sugar along with the parsley, chives, and reserved dill, followed by the chopped spring onion and the juice of half a lemon.

Then stir that all in.

- Yep.

- [Mary] So that's an easy sauce.

(upbeat music) - There we go.

That's lovely.

- She's got a lovely smile on her face now because she feels her job is done.

- I know, I feel like you're almost there.

- There we are.

- Brilliant.

- And the salmon has had just over 35 minutes in the fridge, so into the oven.

(upbeat music) We're popping that into a 200 fan oven for about 35 minutes, transferring the salmon onto a nice hot tray so there's no soggy bottom.

(upbeat music) Let's have a look.

Gosh, it's a good color.

- [Diane] It looks lovely.

- Oh, wow.

- Oh, wow.

- How about that?

- Yes, it looks gorgeous.

- Amazing!

- Yes, amazing.

I'd love to present this to Mark.

It would be, yeah.

- [Mary] Do you think he'll be thrilled?

- I think he will.

I'm a bit nervous about doing this at home now.

It's just like-- - But you've done it so beautiful!

- I know, I'm here under your supervision.

(upbeat music) - Oh, wow, look at those layers.

I think the source compliments it really well.

- Mm, really nice.

- That's incredible.

- I think Mark's gonna be proud of this, - I think so.

- now don't you?

- Yeah, I think so.

Cooking with Mary Berry was really easy.

I've learned something and I feel I can go home and practice.

It'd be a challenge, but I'm gonna do it for Mark.

(upbeat music) - [Narrator] Mary's chief tasters are still on their savory search, and with three organic cheeses to choose from, they better get sampling.

- Oh, wow.

- [Scarlett] I'm so happy right now.

- We're gonna start with this one, which is actually a triple cream cheese.

- Triple cheese?

- [Farmer] Triple cream cheese.

It means we add cream to the making of the cheese.

- Oh, wow.

- That is beautiful.

- And this is what's called a washed rind cheese.

We wash it in brine.

Washed brine cheeses are traditionally really stinky, but they're quite mild in flavor.

- So quite potent, that one?

- Yeah.

- Oh yes, I smell it.

- Oh yeah, I can smell it now.

- Interesting thing about cheese is what you smell is not what you taste, unlike wine.

- That is unbelievable.

- Really, like, creamy actually.

- It's really good melted as well.

- Do you mind if I try another one just to test 'cause obviously, I need to check that Mark will like it, do you know what I mean?

I'll just try it with a bit of a cracker.

And this is the seven month old cheese.

- This is the seven month old, and this one is aged in hay.

- [Janette] It's literally hay.

- [Farmer] It's literally hay, so-- - Oh, I thought it was a place.

- No.

- I thought you meant your take it to here and then bring it back.

- [Janette] You can actually see it.

- [Farmer] Yeah.

- That's amazing.

Oh, I'm excited for this one to see.

- Oh that's good.

- Let's give it a go.

Oh, wow.

- Yeah.

- I'm gonna eat a bit and close my eyes.

You know, so that, 'cause if you take a sense away, it heightens your other senses, doesn't it?

- [Janette] Does it taste better?

- Yeah, I'm getting, like, cheese.

(Janette laughs) It's lovely.

- I think Mark's gonna love this.

Do you think we should just take one of each 'cause they're all amazing, aren't they?

- Couple of each, couple of each to bring.

- Yeah, but it's, I mean, it's a big birthday.

- Have you got anything?

Do you know what I mean?

Like da-da!

- Big!

- We can do one of these in two and a half kilos like this.

You wanna do a big one?

- Bigger.

- Even bigger.

- Okay, we'll get it sorted, we can do it.

- [Scarlett] Mary is gonna be so happy with us.

- [Narrator] With the cheese course carefully selected, Mary just has one final dish to teach her trio before they're on their own, and this one needs to be a real show-stopper.

- Rima, this is your birthday cake you're going to make.

Have you made one before?

- No, not even a cake.

- [Mary] Not even a cake.

- But Mark, bless him, has always tried to make me something on my birthday, that's why I'm really looking forward to doing this for him as a way to repay him for all the years of cakes, brownies, and all the other treats he's made me.

- I've heard that Mark likes chocolate.

- He loves chocolate.

- So it has to be a chocolate birthday cake.

Really rich, lots of icing.

When you look at it, it has the wow factor.

I've got the recipe here, all you have to do is to follow it 'cause we want it to be perfect.

- Exactly.

- And you've got time to practice when you get home.

- Thank the Lord, yes.

(group laughs) - Right, so I'm going to make it very chocolatey with cocoa and pure chocolate into it.

- Oh, wow.

- So to start with, I've got 50 grams of cocoa.

In goes the cocoa.

Six tablespoons of boiling water.

(gentle upbeat music) Then I'm just going to mix that together and that will be a paste.

- Doesn't look too hard.

I think I'd be able to manage that.

- So far so good.

Then I'm going to put four eggs in, or you're going to put four eggs in.

There you are.

- Alright.

(gentle upbeat music) Okay, one more to go.

- Then we've got flour.

This is self-rising flour and it's 175 grams of flour.

No need to sieve it, just put it straight in on top there.

100 grams of baking spread, and that's straight from the fridge.

Baking powder, a leveled teaspoon, and that is very important.

If you'd put that much in, it would rise up and go down.

So level is doing that with your finger.

And that's called the all-in-one method, and for me, it always works.

Then lastly, the sugar, 250 grams going in there, caster sugar.

(gentle upbeat music) And I've got a mixer here.

- Oh, am I doing it?

Oh okay.

- What you mean?

This is your cake.

(group laughs) So there you are.

In straight and start slowly.

That's it.

(mixer whirring) I've never seen just quite that look on anybody's face!

- She looks scared!

- It's all a bit terrifying.

- [Mary] You can even put it a little bit faster.

- I trust you, Mary.

(group laughs) - I don't know whether I trust you yet, but.

(group laughs) (upbeat music) Rima should be pretty chuffed with that.

Now, she just needs to split her mixture evenly between two greased and lined, 20-centimeter sandwich tins.

She's managed not to dribble it all over the table.

- [Noreen] Looking good.

- [Rima] Inside, I'm shaking.

(Rima giggles) - Inside, I can feel this going boom, boom, boom on the side.

Then just level that off.

Always reminds me of my mother when I do that.

We're putting them into a 160 fan oven and they should need about 25 or 30 minutes.

And now we'll make the icing.

- Oh, I thought you were going to say it's time for tea.

(group laughs) Now's icing, okay.

- It's chocolate ganache, and I've got 300 mil of double cream and I had put that into the pan, rich and delicious.

That's just heating nicely.

I want it to be very, very hot, not boiling.

Next, it's in with 300 grams of plain chocolate.

No need to use the posh bars with a high cocoa content.

Then off the heat.

The heat of the cream is enough to melt the chocolate.

Move it round and it's keeping its shine.

(upbeat music) Equal parts cream and chocolate, ganache is rich and simple.

Perfect as a filling or topping for a very special birthday cake.

- I didn't realize ganache was this easy if I'm honest.

- So easy, yeah, yeah.

- I always thought it was complex.

- What do you mean you didn't think it was as easy?

You've never made any icing anyway.

- Well, that's issue, isn't it?

I've never tried because I've been so scared of the kitchen.

- Come on, give that a good stir until it's one, even, shiny chocolate mixture.

Looks like chocolate sauce at this stage, but as it cools, it becomes a lovely spreadable icing.

Oh, it's so good.

- It smells incredible.

- Yeah, it smells lovely.

It does, yeah.

(gentle upbeat music) - The cakes have had their time and they're beautifully risen and shrinking away from the sides of the tin.

They look pretty good, don't they?

- Yeah, they do.

- [Mary] Turn them onto a rack so they can be fully cooled before we spread the icing.

- Wow.

- Wow, they look nice.

- This is the most exciting part, Rima.

We're going to assemble it and make it look immensely special.

I've got a cake stand here.

There it is.

So to make this really special, some apricot jam.

Put that on.

And you can imagine that that gives extra moisture to the cake.

- Mm.

- And if there are few bits of whole apricot, I hope I'm the person that gets that piece.

(group laughs) (upbeat music) Then we come to the glorious icing.

That's perfect.

So if I give you a third, and remember this is the middle, I'm going to keep one third because we're going to decorate it with strawberries and those gorgeous chocolate balls at one end.

- [Rima] Oh my gosh, the more the better.

- [Noreen] Yes.

- Just spread it round nice and evenly, and it doesn't matter in the middle whether you mix the jam with it.

That really does look good.

- [Rima] This is just chocolate heaven, isn't it?

- It really is.

- [Diane] It'll be Mark's chocolate heaven.

- Yeah.

- That's perfect.

And we lift this one on top like that, push it down, and I'm going to put another third on top.

- It's coming together so nicely.

- Gosh, that's generous, isn't it?

So we're going to spread that over.

We don't have a professional turntable, but I'm just turning that around.

- I'm just eyeing up your technique.

- Now for the decoration.

Can you cut some of those strawberries in half?

- [Rima] Just like this?

- That's perfect.

What we want to do is have a pile of these lovely chocolate balls and strawberries as well.

I'm quite excited.

I've put the Remaining third of the icing into a piping bag so we can make this cake look extra special.

And just do great big swirls around here.

- That's lovely.

- And all over to you.

- Oh gosh.

(gentle upbeat music) - Down on the top there.

That's right, and round, round, round, round, round, and down.

Does it look good from the-- - Yeah, it does.

- It does, yeah.

- I'm just gonna put these just down like this.

Now, what we're going to do, I'm going to sort of be like a wand.

- Oh, okay.

- Oh, okay.

- [Mary] A light drizzle of melted chocolate over those shop-bought chocolate balls will give it the finishing touch.

- Oh, wow.

- Wow.

- [Mary] Now you are going to do the others.

- Okay, I'm ready.

(gentle upbeat music) - Do you know something?

I think those thinner ones are better than mine.

Well done.

- Yeah, there you go.

- [Mary] Right, so we'll pop those on.

You put some on.

- [Rima] I'm nervous.

(Rima giggles) - Well done.

- Yeah.

- Now we want the strawberry.

Use your artistic temperament.

This is a touch of luxury, isn't it?

- It looks so professional.

- [Mary] We've done all right, haven't we?

- I think we've done amazing.

I made my first birthday cake!

Yeah!

- Amazing!

(upbeat music) - I hope I don't mess it up after everything that Mary's just taught me.

I have to follow her instructions.

It's the show-stopper of a birthday, isn't it?

The birthday cake.

(upbeat music) - [Narrator] Mark's surprise feast is only a week away and back home in Northolt, it's time for the beginner cooks to practice their recipes without Mary by their side.

They'll be preparing a three-course menu, hoping not only to impress birthday boy, Mark, but celebrate together with friends and family after some very challenging times.

- Oh, there's just too much to do.

Like it's a two-page recipe.

- [Narrator] To keep the secret from Mark, Rima is practicing her cake in Diane's kitchen.

- Right, I'll put that in.

Okay, that's one of them done.

- [Narrator] While Mark's mom works on her salmon, - Oh my God, look at the mess I'm getting.

- [Narrator] Close friend, Noreen, is cooking blini canape with three toppings.

- Mary Berry always just makes things look so simple, right?

But when you're on your own, it doesn't feel easy at all.

- Something's gone wrong here.

This is 200 grams.

- I know.

And I'm up to 176.

- [Narrator] To settle their nerves, Mary has sent them each a message.

- Hi, Noreen.

Good luck with those blinis.

They've got to be all the same size consistently, so do your best.

Hello, Diane.

Remember to roll the pastry out big enough to take that salmon.

You can't change it at the last moment.

Rima, I'm sure Mark is going to be thrilled to bits with that chocolate cake you're going to make him.

Make sure that the icing is beautifully smooth before you put it on the cake.

- It's like there's a little Mary looming over me telling me what to do or reminding me, yeah.

- Before I met Mary, I didn't even know what blini was, and now that's all I've been thinking about.

- [Narrator] To pull off their birthday surprise.

- [Diane] Oh Rima, should you be sieving the flower?

- Um.

Some of them are generally burnt.

I think I'm ruining my pan.

- [Narrator] The novices will need to remember everything Mary taught them.

- Now, I'm dreading this other bit, the pastry.

- That's not supposed to be crispy.

It's meant to be soft like pancakes she said.

- [Narrator] And despite a few early setbacks.

- I think that's good to go, but I'm not Mary.

Is this smooth?

- Oh yeah, that looks really good, Rima.

- [Narrator] The dishes are beginning to come together.

- Oh my gosh, it's all coming out.

(Diane laughing) - This is where Mary told me off because she said I made a mess and it everywhere.

(Diane giggles) - [Narrator] With sponge cakes in, the spotlights on Diane's salmon.

- [Diane] Oh, this is gonna be fun.

It's getting bigger.

- [Rima] Yeah, yeah, yeah.

- It's not getting square though like what Mary's was.

So if I go this side and then you go that side, and then we can slide it on there.

- Yes.

- Yes.

- [Rima] Look at that.

- Oh no.

- Is that too much flour?

- Nah, it's fine.

- Oh my god, it came out.

- What are you doing?

- [Narrator] And when it comes to the finer details.

- Nope, too much.

I feel like this mixture is a little bit watery.

It doesn't look creamy.

- [Narrator] Noreen's not the only one missing the mark.

- There we go.

- I actually worry that this is a bit too runny.

Mary's was not this runny.

I might just stick it in the fridge.

I know she said not to.

- Yeah.

- Oh my gosh, Rima, it's ready!

- Woo hoo!

- Mark will be so proud of me.

- [Rima] Well done, I know!

- This is not what Mary's one looked like.

- [Rima] What temperature was oven meant to be set on?

- 200.

- And voila, not as pretty as Mary Berry's, but definitely edible.

Oh no.

That does not taste like what Mary Berry made.

- [Narrator] Having gone rogue with Mary's foolproof ganache.

- [Rima] Oh my gosh, it's sliding off.

Oh no.

- [Narrator] Things don't look so sweet for Mark's all important birthday cake.

- Rima, I was worried about mine, but looking at yours, I think I got away lightly.

- Oh, thanks.

(Diane laughs) (Rima laughs) At least if it looks rubbish but tastes good, you can get away with it.

- Yeah, but not both.

- But not both.

(Diane laughs) - [Narrator] It looks like the cooks will be dining on crispy canopies and runny cake for the rest of the week.

- Maybe if I have a bit of strawberry, it'll hide the taste.

- Yeah, hide the taste.

(upbeat music) - [Narrator] The day of the big surprise has arrived.

This fantastic feast is not just a belated 30th, but also a celebration of Mark's recovery and his hard-earned teaching career.

Mary has organized a stunning riverside venue, the London Rowing Club in Putney.

- [Diane] Oh look, there it is.

- Oh, wow.

- Yeah.

- Oh, amazing.

- Oh, Mark will love it.

- London Rowing Club.

- He will, amazing.

- [Narrator] Two weeks ago, all Rima, Diane, and Noreen could do in the kitchen was wash up, but today, they'll attempt to cook a three-course menu for a dozen people and their guest of honor.

- [Rima] Oh, wow.

This is a professional kitchen.

- [Noreen] Yes.

- [Diane] These are all our ingredients.

- Now we just need to cook.

(Noreen groans) (upbeat music) - [Narrator] With nerves already showing in the kitchen, Mary and her happy helpers are on route to offer support.

- Well, look at us.

Aren't we the coolest little girl band?

On our way to the party!

- Yay!

- This is exciting.

- [Janette] But what will we call a band?

- [Scarlett] The Spice Jar Girls.

- [Janette] The Berry Cherries.

- Berry Cherry - Yes, I like that.

- Berry Cherry.

- The Berry Cherries.

- You're not the only two who can sing.

- Oh, but can you dance, Mary?

That's the question.

- No.

- Oh.

(group laughs) (energetic music) - [Narrator] Totally unaware of the surprise ahead, all Mark's been told is to meet wife, Rima, at 5:00 PM.

So chop, chop.

- I'm right here next to you, mum.

- You take that there, I'll get my chopping board, yeah.

I'm very nervous.

I wanna do my best for Mark and for Mary 'cause she's taught me a lot as I'm not a very good cook.

I hope it tastes as good as the one on the day when Mary showed us how to do it.

- How to do it, yeah.

- Yep.

- I feel like I'm shaking.

It didn't go very well in the practice cooking and I really need to get it right 'cause I don't really wanna serve burnt blinis.

- I have something that I wanna show you first.

Nice.

- What have you there, doll?

- It's his little apron.

- Does he know you took that?

- No, he doesn't.

Keeping this a secret from Mark has been an absolute nightmare, so I'm so glad that the day is finally here and I can actually tell him the truth and he'll hopefully be surprised.

- Do you know what?

If today is a success, I'm gonna get you one that's says assistant chef.

- Yeah, let's just see how today goes and then we'll see.

And then we'll see if I'm worthy of that title.

(energetic music) - [Narrator] To pull off this party in style, Noreen must prepare a trio of flawless blini canapes.

Mum, Diane, needs perfect pastry for a star-studded salmon en croute and wife, Rima, needs to up her ganache game for the all important birthday cake.

- I do feel like the cake is going to be a big part of it, so I'm really nervous because my practice was a bit rubbish and I'm really scared that this may not come out the way I want it to.

- I don't think we've ever felt this pressured 'cause we've never done like a Christmas meal or something.

- Is this what it feels like?

- [Noreen] Let's hope it's edible, people.

(energetic music) - [Narrator] With friends and family due to arrive in two hours, the cooks are up against a tight schedule.

- [Noreen] Two minutes.

- You know what I was just gonna do then?

Put the egg white and not the egg yolk.

- [Noreen] We can't do things wrong, today's the day.

- I know, yeah, this is it.

I don't wanna poison Mark.

- [Narrator] Yeah, now's probably not the best time to veer off Mary's carefully planned recipes.

- [Rima] It smells amazing.

- I don't think Mary did this, but I'm going to put this on a napkin so it can be extra dry.

Oh no, maybe it wasn't a great idea, it stuck to the napkin.

- [Narrator] You see?

Mary knows best.

(mixer whirring) Still, at least Rima's newfound baking skills are rising to the occasion.

- I'm proud of it, I'm proud of that.

- [Diane] You did much better than practicing.

- [Rima] Yep.

- [Diane] It smells good.

- [Narrator] While the novice cooks push on with their party pieces.

- [Noreen] Do you think that looks okay?

- [Narrator] Mary wants to be sure the rest of the feast is in order.

- So I sent you girls off on a mission and I hope you've had success.

- Well, we didn't just get some lovely cheese, we got something extra special for the party and I hope that you'll really like it.

Are you ready?

- Drum roll, drum roll!

Brace yourself!

- This is quite a moment, Mary, ready?

- Yes.

- Three, two.

- Oh!

- Da da da da!

- Oh, how amazing is that?

Marvelous.

And that's all carved out.

Is that cheese?

- Yes!

Yes!

- Oh!

I mean, won't he be thrilled to bits?

- I can't wait to eat that.

- Alright.

- Can't wait to eat his face.

(Scarlett laughs) (energetic music) - [Narrator] If the novices don't improve on their practice runs.

- That's it.

- Okay, and then close, close, close.

- [Narrator] The cheese head and biscuits may be the only thing on offer.

- That's it.

- Done.

Ooh, mind your fingers.

- [Diane] It comes with blood, sweat, and tears.

- Oh, timer, timer, timer.

- Yeah, put the timer on.

- Timer, how long?

- This is the bit that scares me about the pastry.

Hopefully, alright.

- Oh wait, it says brush the egg at the end to seal.

(suspenseful music) - [Narrator] With temperatures rising in the kitchen, Mary and her helpers are just in time to offer some much needed birthday backup.

- [Janette] Shall we go this way?

- [Narrator] While Scarlett and Janette sprinkle some magic at the table.

- It's gonna make him feel really special.

- [Narrator] Mary heads straight for the heat of the kitchen.

- Gosh, it's a hive of activity today.

- Hi!

- It's all going well?

- [Diane] Yes, it is, we're getting there.

- Operation Blinis.

- Yes.

I think my mixture looks okay.

- Practice makes perfect.

- Exactly, so today I'll be better.

- Full of confidence now.

- Absolutely, yeah.

- [Narrator] With 80 canapes to make, Noreen will need to stay focused as just a few seconds too long in the pan and the blinis will overcook.

(suspenseful music) - You've got the idea of going round and round.

Those look in good shape and fairly even.

You've cracked it.

- [Noreen] I think so, yeah.

- The one thing we have to do is not burn them this time.

- [Noreen] Burn them, yes.

I'm feeling the pressure a little bit today.

- [Narrator] While Noreen is on starters' orders, Diane is wrapping up the main course, Mary's salmon en croute.

- Oh, wow.

- That's it.

Voila.

- Oh, Diane!

- Hi.

- Well done!

- I know, I'm so proud of myself.

Just doing my stars.

- When you were practicing, you didn't get the oven quite right.

- No, that's right.

- I heard about that.

- Yes, I didn't get the oven right.

- [Mary] It's so important to keep those ends sticking down.

We don't want the mixture falling out.

- [Diane] Nope.

(upbeat music) - [Narrator] With family and friends due to arrive at any moment, Janette and Scarlett are making sure the dining room sparkles like a glitter ball.

- [Janette] Oh, they are gonna love this.

- We've out done ourselves, like, even if I do say so me self.

- [Narrator] Meanwhile, Mary is on hand to keep an eye on the star of the birthday table, Mark's cake.

- Looks nicely baked.

- It does, it looks a lot more even than on practice day.

- Nevermind, we've got to get that ganache right this time.

- Oh gosh, the ganache was, I hate to say it, it was atrocious.

- You didn't let it get cold.

You have to get it so it's spreadable rather than running off and being in a hurry.

- When everyone sings happy birthday, I don't wanna bring out a dribbling cake.

I want one that looks perfect and beautiful, and what Mark deserves basically.

(upbeat energetic music) - So hopefully, I can slide that on there.

- [Narrator] Any slip ups now could scupper their surprise feast, as downstairs, the guests have already arrived.

(guests softly chatting) - Hello!

- Hello!

- Hi!

- Hi!

- If you need morale, come here.

If you need morale, morale I can give ya.

- A glass, please.

- The pressure's on 'cause he's about to arrive soon.

- I'm trying to concentrate on not chopping my fingers.

(Janette laughs) - We really haven't got a lot of time, have we?

- I know, I know, I know.

The panic sets in now.

- I'm gonna tell you a secret.

I don't cook at all either.

(Noreen laughs) - Now it's almost too big, it's almost too big.

- [Janette] Okay, we're getting there.

- You've only got like the crucial bit, the decorating on top.

I feel like we're all best just leaving you to it now.

(upbeat music) - [Narrator] After two weeks of hard work, the big moment is finally here.

- Hello!

- Hello.

- Hi!

- Oh, we've got no tissues in case he cries.

We'll have to use a bit of bread.

(guests laughing) - [Narrator] Having waited over a year to celebrate not only Mark's 30th birthday, but his successful kidney transplant and new career, it's time to welcome their unsuspecting guest of honor.

- I can see shadows moving.

- [All] Surprise!

(upbeat music) - Oh my.

Babe!

(guests cheering) - Mark, there's a little seat for you there.

- [Janette] Do you know these people?

- No, I don't.

(guests laughing) - Mark, we know that you had a big birthday last year, didn't you?

- Yes.

- And you didn't get the celebration that you absolutely deserve, so we've gathered here today to celebrate you - You guys, seriously?

- And your big 30th birthday, but you may have noticed there's some people missing.

- [Mark] Yeah, my wife and my mom.

- Well, they are the ones that truly put all of this together, so shall we bring them out?

- [Guests] Yeah!

- Rima, Diane, and Noreen.

(guests cheering) (upbeat music) - Mark, I know what you're thinking.

How on earth have they cooked this?

(guests laughing) - You made this?

- I made that.

You see?

I know he wouldn't believe me.

- Mark, I have heard that you are the chef in your house.

- Yes, a little bit.

- Well, they have worked so hard and they've had some of the lessons from a very special woman.

I think we should bring her out too.

Please welcome Dame Mary Berry.

- No way.

(guests cheering) (guests clapping) (Scarlett laughs) Wow.

- [Mary] Mark.

- Yes, hi.

- Happy 30th birthday.

- Thank you.

- Do you know that this wonderful trio here have been cooking and baking away, making a wonderful feast?

You've done magnificently, all three of you.

- Thank you.

(guests clapping) - Mark, you know, like, I hate the kitchen.

(guests laughing) I know more than anyone how hard the last few years have been for you since the transplant.

I'm so grateful that we've all had a chance to come together like this, all our lovely friends and family to celebrate you and to give you the recognition you deserve for everything that you always do for other people.

(guests clapping) - We love you so much and we've actually missed you so much during this pandemic.

- Thank you so much, seriously.

- Mark, you're such a wonderful son and you've done so much for everybody else, and we just wanted to give something to you, and I just love you with my heart.

Thank you for everything you do for me.

Thank you.

(guests clapping) - [Narrator] It's the first time the whole family have been together since the beginning of the pandemic and it's an emotional moment for them all.

- To see everyone here, like, I can't believe you're here right now, seriously.

It's unbelievable, so thank you so much guys, honestly.

(everyone claps) (gentle upbeat music) - [Narrator] Before they tuck in to their birthday feast, Mary just wants to check one thing.

- Diane, come on over 'cause I want to see a slice of that salmon en croute.

- Ooh.

- It's so crispy.

- Yeah.

- I can hear it crackling.

Looks good.

Look at that.

- Oh yes.

- Full marks for presentation.

- Yes, it's like, yes.

- Yes.

- [Janette] Look how happy they are.

- [Scarlett] I know, it's lovely, isn't it?

- 100% Mark deserved today.

- Impressed?

- I'm very impressed, yeah.

(guests cheering) (guests clapping) - With what he's gone through and everything he does for everybody else, seeing his face and thinking, oh my gosh, this has been done for me, I don't think he really, really believed it.

- Mark, we've gathered together here some pictures showing you what really happened.

So here you are and a very happy birthday to you.

- Thank you so much.

(guests clapping) - [Narrator] Mary has put together a memento celebrating the trio's transformation from kitchen novices to culinary masters, and one or two of their disasters along the way.

- Oh, wow.

- That's my mom.

Yeah.

(guests clapping) - Wow.

- Have a wonderful feast.

Enjoy the evening.

Our work is done.

- We are off, enjoy!

- I'm being led by our chief dancer.

Off we go!

- Happy birthday!

Have a wonderful day!

- Happy birthday!

- [Guest] Yay!

(guests clapping) (upbeat music) - [Narrator] Mary's worked her magic, but will the fantastic feast meet Chef Mark's high standards?

- [Noreen] What we've got here are blinis.

- Thank you.

- [Noreen] Enjoy.

- I've never had one before.

- Good, Mark?

- It's so good.

- Mary Berry has absolutely changed the way I feel about cooking.

I realize it's not that difficult, I just need to get out there and do more.

- I dunno how you kept this as a secret.

- That's why I've not been talking to you.

- That's what my dad just said.

You keeping a secret, that's a miracle.

- I know, I know.

(guests laughing) (upbeat music) - [Narrator] With all the secrets out, everyone can finally relax and enjoy the party.

- Mark looked so surprised.

- I think it was nice for them all to get together, and he's got the day that he deserved.

- They were so proud bringing in their dishes, and they looked amazing.

It was wonderful!

(upbeat music) - [Narrator] With the feast in full swing, Mark gets to taste something he never expected, his mom's cooking.

- Tell me what you think, Mark.

- I'm a very honest person.

- Yeah, I know you are.

(Diane laughs) - You can't cook and this is good cooking, seriously.

I cannot believe you've done this.

- Thank you.

- [Rima] Let's give a round of applause.

- Ah, thank you.

Yeah.

- [Mary] It's all about family, isn't it?

And those three were devoted.

- To be honest, the mum's salmon dish, that looked incredible.

- [Janette] When you sliced it and we got to see what it looked like on the inside, didn't it look like perfection?

- It looked like art.

It was beautiful.

- I cleaned my plate, so you know it's good.

- Same with mine.

- Very impressed.

- [Narrator] While Mark's Cheesy doppelganger looks on, ganache mastered, Rima's stunning cake takes center stage.

- Wow.

- Wow, that looks really nice, Rima.

(guests cheering) (poppers popping) (upbeat music) - The cake.

- I know, I know.

The cake.

- The cake.

(Mark blows) (guests cheering) - [Guests] Yay!

- It was me, I did it.

- Yeah, you did it.

Yeah, you gotta believe in yourself now.

- I know.

You ready for the chocolate?

- I'm ready for the chocolate cake.

Perfect.

This looks so good.

- [Rima] Get ready, guys.

(guests cheering) - Wow.

Look it, a ganache.

- [Rima] I know!

Okay.

(upbeat music) - Mm.

Do you know what that tastes?

Shop-bought.

- Not a shop, a patisserie, okay?

(guests laughing) (upbeat music) - You guys, I think we should all just take a moment and say thank you and congratulations to the three chefs from today, and I think we should all give them a massive, massive clap.

(guests clapping) (guests cheering) - [Noreen] We did it!

- It's by far the biggest surprise I ever had and the best surprise I ever had.

Seeing Mary Berry and knowing that my mom cooked with her, the fact that they've made this one meal for me today means more than anything.

It was just absolutely lovely.

It was so, so nice.

- We'd do it all over again.

- All right, calm down.

(Diane laughs) Maybe not straight away.

Let's give it a few weeks.

I think I need to recover.

- I think it was a job well done, don't you Berry Cherries?

- Job one down.

- I agree.

- Berry Cherries!

- Cheers.

- Are we off to the pub now?

- No, I like to dance.

We should go to the club.

Shall we?

- Okay.

- Yeah!

- Yes!

(upbeat music) (upbeat music) (upbeat music continues) (upbeat music continues)