Clever kitchen hacks from ‘Bake Off’ judge Prue Leith

Chef and TV host Prue Leith may be an exacting judge with the bakers on The Great British Bake Off. But when it comes to the rest of us, she thinks we could all cut ourselves a bit of slack in the kitchen. That’s the idea behind her cookbook, Life’s Too Short to Stuff a Mushroom. It includes flavorful and simple recipes -- but also dozens of practical cooking hacks from her 65-year culinary career. From peeling garlic to rescuing over-whipped cream, she offers strategies to help you reduce waste and prepare tricky foods with ease. This episode originally ran in November 2024. Follow us on Instagram: @nprlifekit https://www.instagram.com/nprlifekit/?hl=en Sign up for our newsletter here. https://www.npr.org/newsletter/life-kit Have an episode idea or feedback you want to share? Email us at [email protected] mailto:[email protected] Support the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekit http://plus.npr.org/lifekit See pcm.adswizz.com https://pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences. NPR Privacy Policy https://www.npr.org/about-npr/179878450/privacy-policy

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• 0:00Speaker 00

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• 0:17Marielle Segarra?

  You're listening to Life Kit from NPR.

• 0:24Marielle Segarra?

  Hey, everybody. It's Marielle. Any fans of the Great British Bake Off here? If so, you know there is nothing simple about those bakes.

• 0:33Speaker 02

  So mine is a Black Forest Gâteau, which in the layers it is chocolate Genoise soaked in kirsch with a morello cherry reduction on that and then a buttercream on the outside. There is a bit of the cherry syrup in that and a bit of almond extract just to give it a bit of flavor.

• 0:50Marielle Segarra?

  Bake Off is known for its technical challenges and the elaborate showstopper cakes painstakingly constructed by contestants. But in her cookbook, Life's Too Short to Stuff a Mushroom, Bake Off judge Prue Leith wants folks to focus on the basics of cooking and baking. The book is filled with recipes, of course, but also cooking hacks. Tips from Prue on how to do basic things in the kitchen quickly and easily, like how to cut an onion, peel garlic, prevent your muffin liners from getting oily. Because if you never learn this stuff, it's easy to feel discouraged and give up on cooking.

• 1:23Speaker 03

  A lot of my friends who are foodies and cooks and things said, why are you putting all these absolutely basic things in this book? You know, everybody knows how to do that. Actually, they don't. And if you can't do something, it makes you anxious and quite cross. And you think, why should I bother? Well, if you know how to do it, it's actually quite a pleasure.

• 1:46Marielle Segarra?

  Last week, Prue announced she's leaving the Great British Bake Off after nine seasons of judging. So we thought we'd rerun our conversation, which is filled with tips and tricks to make cooking easier and more fun.

• 1:58Speaker 03

  If you do put in basil, you should only put a tiny bit. Basil, as you call it.

• 2:02Marielle Segarra?

  I like it your way. Tomato, tomato. Do you say tomato?

• 2:06Speaker 03

  I say tomato.

• 2:07Marielle Segarra?

  OK, had to fact check that one.

• 2:09Speaker 03

  But you can say anything you like.

• 2:12Marielle Segarra?

  On this episode of Life Kit, Prue Leith shares some of her best cooking hacks with us.

• 2:21Speaker 00

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• 2:57Speaker 04

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• 3:39Marielle Segarra?

  Okay, so I've never stuffed a mushroom before. I'm assuming that it's long-winded and entails a lot of hard work.

• 3:46Speaker 03

  Well, to be honest, if I'm really honest, you can make a perfectly delicious stuffed mushroom and probably quite quickly. But it's a phrase that a friend of mine called Shirley Conrad used years ago when she wrote a book called Superwoman. And her whole thesis was that you should not waste your life doing things that are taking up lots of time and not giving you any pleasure. And because my book is really about... You know, cheating when cheating doesn't compromise the quality. I don't think you have to make your own puff pastry. There's a perfectly good product called frozen puff pastry. I don't think you have to make your own mayonnaise.

• 4:28Speaker 03

  Of course, if you like making mayonnaise, which I do, and I have a very good machine that makes it quickly, then yes, but you can take shortcuts. You can do simple recipes that'll give you just as much satisfaction and, you know, look lovely and please your friends and family.

• 4:47Marielle Segarra?

  Yeah.

• 4:47Speaker 03

  Without, without breaking your bank and without making you miserable.

• 4:52Marielle Segarra?

  So, yeah, that is actually one of my favorite parts of the book, was that you had all of these handy hacks throughout that can save you time. And a lot of the time, it's the things that maybe no one ever taught you how to do, but you do all the time if you're cooking, like peeling garlic or cutting an onion. Tell me about peeling garlic.

• 5:11Speaker 03

  You take a pig of garlic, you know, a little clove of garlic. Cut the two ends off, the root end and the tip end. And then take anything, a jam jar will do, or this flat blade of a knife and just squash it. And as soon as you hear that sort of crack, the skin breaks, then you'll find the skin will peel off perfectly easily.

• 5:33Marielle Segarra?

  It's so much easier. Someone taught me that not too long ago and it's, it's been game changing.

• 5:38Speaker 03

  You're scratching around with your nails, trying to get hold of the skin and it doesn't come off easily. And you end up with your hands really smelling horribly of garlic and not so easy.

• 5:48Marielle Segarra?

  I love that. It's so simple. You had something in there too about feta, how to prevent the feta from going bad?

• 5:54Speaker 03

  Yes, you know, feta goes rancid very quickly, doesn't it? It's because it's so fresh. Feta needs to be kept under salted water if it's to be kept for a long time. Either that or eat it straight away. So what I suggest you do is just put the feta in a plastic container. It doesn't have to have a lid on it even, but just in water with a tablespoon of salt added to the water and it'll keep for weeks.

• 6:18Marielle Segarra?

  It's a terrible feeling when you just bought something like feta, which can be pretty expensive. And then you use it for one recipe and it's gone bad.

• 6:26Speaker 03

  And then you have to chuck the whole thing.

• 6:28Marielle Segarra?

  Yeah.

• 6:28Speaker 03

  I know. And also, if you if you see it there, every time you open the fridge door and this feta is lying there in its bath of water, you think, oh, I'll use that. Because you see it.

• 6:39Marielle Segarra?

  Yeah. OK, so Thanksgiving is coming up and a lot of holidays. And I know a lot of folks will bring a side dish to a family gathering. One of the ones that caught my eye in here was the sweet potato and parsnip bake.

• 6:51Speaker 03

  Delicious, isn't it?

• 6:52Marielle Segarra?

  Yeah.

• 6:52Speaker 03

  That's very autumnal, too.

• 6:55Speaker 03

  And it looks very good. What I did was I just cut up carrots and parsnips, equal quantities, into roughly the same sort of rounds. I had carrots and parsnips, which were sort of the same size. And I just cut them all into slices. And then I put alternate slices, standing up on the edge, in a concentric circle in a little baking dish. The baking dish was buttered. And then I put melted butter with lots of different kinds of herbs, all chopped up into the melted butter, and buttered the top. You know, yes, it's a little bit of a fiddle arranging them. It would taste just the same if you just chuck the slices in any old how.

• 7:39Speaker 03

  But somehow, if it's something like a Halloween party or something and you're bringing it to a friend, it's worth taking the trouble to just stand the slices up and arrange them in concentric circles. And they look lovely.

• 7:54Marielle Segarra?

  Yeah. So you also have a recipe in there for a grilled spiced monkfish with a pineapple salsa. And I love looking at pineapples, but I have never cut one because I'm too overwhelmed by this idea. What, how do you actually cut it without injuring yourself?

• 8:14Speaker 03

  Take the bottom and top of it off, push them to the side, then stand the pineapple up. Hold it from the top and just slice down the sides to get the four cheeks off.

• 8:27Speaker 03

  You know, straight down. You need a big knife and then cut them the other opposite way and you'll end up with little dice. But I love a pineapple salsa.

• 8:35Marielle Segarra?

  Yeah, it sounds great. I will try. The exterior of a pineapple just looks so unwelcoming. It does not want to be cut. That's at least how it looks to me with all the spikes on it, you know?

• 8:47Speaker 03

  You should try it, honestly.

• 8:48Marielle Segarra?

  I know.

• 8:49Speaker 03

  Have a go at your pineapple. You'll find it's easy.

• 8:52Marielle Segarra?

  Okay.

• 8:52Speaker 03

  It's very easy. If you've got a big, sharp knife, it'll cut incredibly easily.

• 8:57Marielle Segarra?

  I have an embarrassing question that you didn't answer in the book, but now that you bring it up, how am I supposed to sharpen my knives?

• 9:06Speaker 03

  To be honest, I think the answer is buy a decent sharpener. I've just bought a new one, actually, which is absolutely brilliant, but I don't know what the name is. It's an electric one. It's quite expensive. It costs about thirty pounds or something.

• 9:20Marielle Segarra?

  Okay.

• 9:20Speaker 03

  But when you think how much a knife costs, a good knife costs, if you're saving your knives and you're... I mean, I've still got knives that I had at cookery school fifty years ago, and they still work beautifully. But then be careful because your knives will be very, very sharp. If a knife is really sharp, you don't need any pressure to carve anything or to cut anything because it just goes through like butter.

• 9:42Marielle Segarra?

  Mine right now are what I imagine like prehistoric humans were working with. Like, they're so blunt at this point.

• 9:49Speaker 03

  Prehistoric humans sharpened their knives on a thing very...

• 9:53Marielle Segarra?

  Oh, my God, you're so right. You're so right.

• 9:57Speaker 03

  My grandmother used to sharpen her knives on the back step.

• 10:01Marielle Segarra?

  Oh, wow.

• 10:01Speaker 03

  It was a stone step, very, very well-worn and smooth. And she just would, you know, pull the knife one way, slightly at an angle, about forty-five degree angle that way and forty-five degree angle that way.

• 10:16Marielle Segarra?

  I don't know why I thought of it now, like why I waited until I had like a very well-known chef in front of me to ask me, ask someone this question, and I didn't just Google it before now. But, you know, sometimes, sometimes we just don't know everything.

• 10:32Speaker 03

  No, of course you do. There's a reason why you should.

• 10:35Marielle Segarra?

  Yeah, thank you for that. Coming up, I talk dessert with the best in the biz.

• 10:42Speaker 04

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• 10:46Speaker 00

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• 11:18Speaker 04

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• 11:34Marielle Segarra?

  Okay, so we have to talk about dessert, obviously. There was a recipe I liked in there, the passion fruit yogurt cupcakes. First of all, love passion fruit, especially love it with dark chocolate. Those are, I feel like, a really beautiful pair. But yeah, you had a tip in there for preventing muffin liners from getting oily. It's simple.

• 11:53Speaker 03

  Yes, you just put a bit of rice in between the muffin liner and the metal tin that it's sitting in. So you put a few grains of rice in the bottom and then you put the cupcake liner and then you pour the mixture in. And that rice absorbs any kind of grease or fat and it's extraordinary, but it makes it come away smoothly and it's lovely.

• 12:18Marielle Segarra?

  Love that. You also have a tip for how to rescue over whipped cream?

• 12:22Speaker 03

  You can only do that if it's just over whipped. You know, when you, if you over whipped cream, it just suddenly gets a bit too stiff and you, you almost don't dare take the whisk out because it's, it's obviously about to be too over whipped. But if you add a bit more cream to it or milk and stir it in, you can sometimes bring it back, but it only works if it's just over whipped. If you've gone too far and you've already got lumps of what is in fact butter and it looks wet, the wet part is the whey and the, and the lumpy bits are the butter you've just made. So don't go that far.

• 13:03Marielle Segarra?

  Can you use it as butter?

• 13:04Speaker 03

  Yeah.

• 13:05Marielle Segarra?

  At least you got something out of it.

• 13:06Speaker 03

  Don't throw it away. Just keep stirring and it'll become more, more like butter. And then you can chuck the way and keep the butter and you've made butter. You add a bit of chopped herbs to it. You've made sort of a metrel butter. You can use it on top of your steak and say, I made the butter.

• 13:21Marielle Segarra?

  I love that. Silver linings. Um, okay. You also had one on how to rescue hardened brown sugar.

• 13:28Speaker 03

  Oh, yeah. That was, you know, I put that once as a, as a hack on social media. And I had more response and delight and people so pleased with it. And it's such an obvious thing. You know, the reason that brown sugar goes solid as a brick sometimes is it's because it's become dehydrated. If you've got it in a jar, let's say, if you add a lemon and close the lid, within a few days, the sugar will absorb some of the moisture from the lemon. And it goes soft and perfect like it was when you bought it.

• 14:03Marielle Segarra?

  You know, I wonder if your work on Bake Off at all informed this book. Um, and I say that because I feel like the contestants on the show, they are very focused on getting things technically right and making showstoppers. But then if they, if they fall short, you see a lot of people just supporting each other and having a laugh about it and not putting too much pressure on themselves.

• 14:26Speaker 03

  Well, that's one of the reasons that I love Bake Off, because I think it's such a lovely, friendly, relaxed program. And I think, um, I think that's what the audience like about it. That's, then they know they're not going to be stressed out by lots of blood and violence and drama and misery. They know this is going to be perfectly happy. And the worst that can happen is somebody's chocolate's going to melt or, you know, they're going to drop, drop their cupcakes or something, you know? It's quite pleasant stress. You just quite enjoy watching the drama.

• 14:57Marielle Segarra?

  Yeah.

• 14:57Speaker 03

  But I think you're right in a sense that so many people think chefs are a breed apart. You know, that they do all these amazing things all the time. Actually, if you ate with them at home, they'd be eating hamburgers and hot dogs like the rest of us. And they'd be making very simple food. And, and they love good, simple stuff. I don't think cooking should be intimidating. And I think it doesn't have to be grand. It just has to be delicious.

• 15:25Marielle Segarra?

  Yeah, you say it should be a pleasure, not an endurance test.

• 15:28Speaker 03

  Yeah, yeah, exactly. I'm very conscious that people at the moment are very stressed and they are very short of time. And they haven't got the skills. So I wanted to just say, look, it's not that difficult. It's, you know, you can do it.

• 15:45Marielle Segarra?

  Yeah.

• 15:46Speaker 03

  And it'll be delicious. And it's really satisfying to do, you know, to cook for other people. And it's just the most satisfying thing because they are obviously appreciative. And there's something great about seeing people tucking into the food you've cooked. It just does your soul good.

• 16:06Marielle Segarra?

  Okay, y'all, one more tip for the road. If you're a smoothie lover like me, you might throw in a banana. Well, guess what? You can eat the skin, too. Prue has a recipe in the book that she borrowed from a chef friend.

• 16:18Speaker 03

  Which is when a banana goes manky and black. What you should do is you cut two ends off because they're a bit hard. And then you liquidize the whole thing, including the skin. Then add milk and cinnamon, lots of cinnamon. And it makes the most delicious smoothie. And if you really want to treat, you put a blob of vanilla ice cream into it as you whizz it up.

• 16:42Marielle Segarra?

  By the way, lots of fiber, polyunsaturated fats, and amino acids in the skin of that banana. Also, make sure to wash it first. You may also want to buy bananas that haven't been sprayed with pesticides. Okay, time for a recap. Here are some of our favorite tips from Prue's book. An easy way to peel garlic is to press down on the clove with a flat edge of a knife. Then the skin will come right off. If you want to keep feta fresh, store it in a container covered in water with a tablespoon of salt mixed in. Prue says pineapples are not as hard to cut as they might look. First, you'll lop off the top and bottom, and then stand the pineapple up, hold it on top, slice straight down the four sides to get the cheeks off, and then dice it up.

• 17:24Marielle Segarra?

  Keep muffin liners from getting oily by putting a little bit of uncooked rice in the bottom of the muffin tin. If you've overwhipped cream, you can try to rescue it by stirring in a little extra milk or cream. If you think it's gone too far, keep whipping and you'll get butter. If you notice that your brown sugar is hard as a rock, you can rescue it by putting it in a container with a lemon, closing the lid, and waiting a couple of days. Lastly, remember, cooking doesn't have to be grand for the food to be delicious. For more Life Kit, check out our other episodes. We have one on how to get a good night's sleep and another on how to cultivate your chosen family. You can find those at npr.org/lifekit. And if you love Life Kit and want even more, subscribe to our newsletter at

• 18:09Marielle Segarra?

  npr.org/lifekitnewsletter. Also, we love hearing from you. So if you have episode ideas or feedback you want to share, email us at [email protected]. This episode of Life Kit was produced by Sylvie Douglas. Our visuals editor is Beck Harlan, and our digital editor is Malika Gharib. Megan Kane is our supervising editor, and Beth Donovan is our executive producer. Our production team also includes Andy Tagel, Claire Marie Schneider, and Margaret Serino. Engineering support comes from David Greenberg. I'm Mary Alcigara. Thanks for listening.

• 18:43Speaker 00

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