Lorraine Pascale's Home Cooking Made Easy comes to a delicious finale with scrumptious recipes that are 'simple' yet fabulous. Two great canap├ęs - sausage rolls' big night out and bacon and mature cheddar cheese twisties - are moreish takes on everyone's favourite classics. Next, she shares the secrets of making stylish pain d'epi - wheat stalk shaped bread - proving it is possible to bake French bread at home. She also brings a taste of Spain to the table with her rioja braised lamb shanks with chorizo and garlic, served with buttery fast-baked mashed potato. Finally, with a combination of art, baking and good home cooking, Lorraine reveals what can only be described as a graffiti cake.