FORMER model Lorraine Pascale is one lucky person.

As well as making it in the fashion world, she has worked in interior design and now has her own television programme.

To be fair, that luck is matched by a fair degree of talent as baking to most people is anything but easy.

Her laidback style works well as she achieves perfection in each dish with a minimum of fuss.

Among the recipes so far we’ve had whisky and chilli tiger prawns, sticky glazed Asian ham, mascarpone and ginger crème brûlée and a three-tier red velvet cake.

I can tell you there’s no way I would be so laidback if I was attempting to cook up any of those fellows.

There would be flour all over the place, whatever I made wouldn’t rise and I would be in trouble for making a mess all over the kitchen.

Easier just to nip to the bakers and buy whatever you were going to make, though I’m not sure they do tiger prawns in whisky at my local shop.