Q&A with Jessica Hynes
Category: Press Pack ArticleCan you bake?
Yean, I can bake, but I’ve got the mentality of a novice, because I started very late. I only started baking in my 30s, so in my mind I’m always learning, and there’s a lot of things that I don’t know how to bake and I haven’t tried to bake. I’m always ready to have a go, if I have time. I’m always willing to make a cake for a birthday, or if people are coming over. I like to bake for other people, but I always feel like I’m learning.
Describe your baking style in one word.
I don’t know what my baking style is… Determined, maybe?
What’s your favourite baked good?
Chocolate éclair.
Do you cook much in everyday life?
All the time. I’m always cooking.
What’s been your biggest culinary triumph?
Home-made pasta with lovely home-made pesto. I got a pasta-maker ages ago and never used it, and then I got it out and it was really fun and delicious.
And your biggest disaster?
I once tried to make ginger beer, because I was thinking I might try and sell it, and I don’t know what went wrong, but it just went really badly wrong. I was left with a lot of watery, disgusting flavoured water that didn’t taste very gingery. I had to pour it all down the sink. It was when I lived in Ladbroke Grove, and I was going to capitalise on my proximity to the carnival by selling ginger beer.
What are the strengths and weaknesses you’ll bring with you into the tent?
When you’re making something for a birthday party or something where there’s a time limit, which I’ve done a lot over the years, you can’t lose heart, and so I try to not lose heart. Even really good cooks and chefs and bakers make mistakes sometimes, and you just have to not be hard on yourself. If you’ve got time, and you’ve got the ingredients, just start again. It’s not the end of the world. So I always try to remember not to lose heart or give up on myself. And don’t take it too seriously. Keep it light.
And your weakness?
Maybe just sometimes not reading the recipe properly and checking all the measurements. My style of cooking, I cook all kinds of savoury food, and I experiment with flavours and make all kinds of things. I made pumpkin gnocchi over lockdown, with white miso lime butter, and all kinds of amazing things, and looked at different recipes. But you worry less about the measurements in savoury cooking. A lot of it is common sense once you know your flavours, and you can adjust accordingly. But with baking, if you put the wrong amount of ingredients in, it really can go wrong.
Are you a fan of Bake Off?
I’ve not religiously watched it, but of course I have watched it right from the beginning. It’s a show that my family really enjoys, particularly my girls.
What’s it like, walking into the tent for the first time?
It’s a really lovely place to cook. Everything’s so clean, and all the utensils are lovely, the oven’s amazing. I struggled a bit with the hob, because I’m not used to an electric hob. But it’s a lovely space, and I felt very lucky to be cooking in such a lovely spot, and to be part of such an iconic show.
Did you take advice from anyone ahead of the show?
I watched a lot of You Tube baking clips. I did as much research as I could, and I did as much practice as possible.
What’s it like being faced by Paul and Prue?
To say they’re judgey is pretty obvious. They’ve got a lot of gravitas. I think they take the judging quite seriously, and I think they’re really genuinely judging it. I don’t think they’re doing it for the cameras, I think they’re genuinely trying to be as accurate and honest as they can be. And they’ve both got a lot of experience, and they know what they’re talking about. They really anchor the show in seriousness and gravitas. I wouldn’t describe them as intimidating at all, but they’re very keen and they’re very sober.
Are you competitive? How badly do you want to win?
Being in the tent with everyone, seeing how hard everyone tries, how much everyone is taking part to raise awareness and money for Stand Up to Cancer, I would feel like any competitiveness is just for the cameras. There’s no competitiveness in the room, everyone’s there to raise awareness. I’m just happy to be here, whatever happens. And I’m really pleased to have done it with the other participants, who are all fantastic. Gemma’s amazing, AJ’s lovely, I’ve worked with Tim before and he's brilliant. So, to be honest, when it’s for charity, you just want to make a fun, entertaining show.
Why is Stand Up to Cancer important to you?
I think everyone has been or is affected by cancer in some way. I feel like I’m here to say to those who are surviving, those who are fighting cancer, those who are experiencing the heart-break of loss, “You are not alone. We are all there with you in solidarity and trying to do what we can to change the outcome”. That’s why I’m here – to stand in solidarity with the people affected. It’s just great to be asked to be part of the show. I think it’s a wonderful thing.