In the Kitchen with: Matty Edgell
GBBO winner Matty Edgell is set to return to the cookery school this Autumn on Saturday 4th October, and to celebrate we're publishing the interview we did with him following his last sell out demo at the school.
With new bakes to showcase, and delicious tasters for you to try, we're so excited to be welcoming him back once again. Tickets £45.
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Chelsea: Matty, thank you for taking the time to pay us a visit! To kick things off, I want to ask what motivated you to pursue a career in baking, and how did your journey lead you to Bake Off?
Matty: I never actually intended on pursuing a career in baking. It was always a hobby that meant I’d make close family their birthday cakes, and would maybe get a bit more experimental during Christmas when I had some free time. It wasn’t until my wife applied for me to go onto bake off and I started to get through more rounds of auditions that I realised I was relatively good at baking. Without Lara applying I would never had gone on it, or any other show similar to Bake Off.
Chelsea: Who has been your biggest inspiration or influence in your baking journey?
Matty: I would say my Nan has likely been my biggest inspiration. My Nan and baking are synonymous when I think of her. My dad has told me countless stories of how good she was at baking. Although she passed when I was very young, there’s no doubt she inspired me to bake.
Chelsea: Could you share a specific bake that holds a special place in your heart?
Matty: I think maybe a lemon drizzle - it’s a family favourite and one we all enjoy eating.
Chelsea: I 100% agree - you cannot beat a lemon drizzle in my opinion! On that note then, what would you say are your favourite baking ingredients, and why?
Matty: Citrus fruits are my favourite ingredients, particularly lemon. I think they freshen up a bake so well. They pair with so many things or work great as a stand alone flavour.
Chelsea: How do you stay inspired and creative with your baking and where do you go to for new ideas, for example travel, eating out, other accounts on social media?
Matty: Travel is a huge influence on creative flavours. I am also a huge foodie so seeing or hearing a combination, that isn’t necessarily usually found in a baked good, sparks my interest in how I can then try use it within a bake. A current one that is playing on my mind is a roasted strawberry.
Chelsea: Do you have a signature bake or go-to recipe to make at home?
Matty: A go to for me is my gluten free brownies. They can be made in no time and they’re always a favourite of anyone that eats them. I think the classic, simple bakes are always the best for go-to bakes.
Chelsea: We'll have to give these a go! In your experience, what are some common misconceptions people have about baking, and how do you help them understand it better when you teach?
Matty: People are often surprised about residual heat. Getting fudge brownies or soft cookies for example, remove them from the oven with a slight wobble and allow the residual heat to continue to bake them whilst they cool. Or, over mixing batters. Once the ingredients are incorporated, get it in the tin. I think my way of helping people to understand is to break it down simply, instructions don’t need to be complex.
Chelsea: What are some fundamental skills you believe every home baker should master?
Matty: I think creaming ingredients, kneading dough and rubbing in are the fundamentals for any home baker. They’re the gateway to most good cakes, good breads and good pastries. Understand those key concepts and build from there.
Chelsea: Such great advice. And lastly, what would you say are your top 5 essential pieces of equipment that every home cook should have in their kitchen you can't live without, and why?
Matty:
1. Large mixing bowl: helps you work quicker and in a clean way. There is nothing worse than using a bowl too small and not being able to mix things properly!
2. Dough scraper: these will change your life! They help you clean out a bowl, clean the work surface, keep your hands clean when making bread - you name it, this will do it!
3. Off-set pallet knife: I probably use this most of all things. It will help you level things and ice cakes without getting your hands dirty.
4. Cake lifter: nothing more frustrating the baking a cake, going to move it and it falling apart! Using one of these removes that risk completely and makes it much easier.
5. Turntable: it doesn’t have to be a fancy one but using one will elevate your cake finishing and decorating massively. Being able to move the cake at a consistent speed and coating or icing will help you get the clean finish you want.