Sheila Dillon considers the art of pastry making and finds out what it takes to make an excellent pastry chef.
(Extended repeat tomorrow at 4pm)

[Photo caption] Shortcrust. hot water crust. flaky, suet, rough puff, choux, filo... Sheila Dillon explores the world of pastry

The Food Programme 12.30pm R4
Does it matter that we don't tend to make our own pastry any more is the theme behind this week's programme. The UK's market leaders for ready-prepared pastry, who invite the team into their HQ for a chat, are obviously delighted that even TV chefs are recommending we buy their time-saving products. Back in the studio, the WI are on hand to present the case for making your own pastry - it's tastier and healthier - with a masterclass to prove it's as easy as pie (sorry). Mouth-watering moment of the show comes from the annual pastry chefs' dinner when Sheila Dillon gets to sample a piece of white chocolate candied orange peel with silver leaf. The lengths that woman will go to! all to prove a pastry chef is an artist creating fine desserts and delicate sweets.