The Great Sunday Post Bake Off

James Morton gives our reporter Tracey a scone-making masterclass

From his tousled locks to his trademark specs, James Morton is exactly as I remember him from the telly.

In fact, the only thing that’s missing is one of his Fair Isle woolly jumpers!

It’s been a year since he shot to fame as runner-up on The Great British Bake Off but James, now 22, hasn’t changed a bit.

He still has that baby face and gentlemanly manner that earned him an army of female fans on the show and a reputation for being “one of those boys you’d be proud to take home to your mum”.

Yet these days James displays a newfound air of confidence.

“I’m still shy,” he smiles. “But being on the show has brought me out of my shell.”

We meet in the City of Glasgow College’s hospitality kitchen where baking class enrolments have skyrocketed this year for a one-on-one masterclass, during which James has promised to transform me from breadline baker to rising star.

The only talent I have when it comes to cakes is eating them but James insists he’ll have me churning out perfect pitta pockets and beautiful buns in a matter of hours.

Well, let’s just wait for the results, shall we?

We’re trying out some of the recipes from his debut cookbook Brilliant Bread, which hits the shelves this week.

It contains more than 70 bread recipes, from a simple white loaf to bagels and baskets.

But James, who learned the baking basics as a youngster from his gran, breaks it down into a step-by-step guide, which he claims makes bread as easy as pie!

Dressed in skinny jeans and a casual shirt, stylish Shetlander James, who now lives in Glasgow, laughs when I pull on an apron.

“I’ll not bother,” he smiles. “When you bake every day, it’s normal to have a dusting of flour on your clothes.”

And baking has been a staple for James during a “whirlwind” 12 months.

The medical student has penned a recipe book, been roped into judging countless baking competitions, been inundated with requests to bake for charity cake sales and taken on his own newspaper column all while studying for his degree.

“Let’s just say, I’ve been very busy!” he says. “But it’s been amazing. I know these chances don’t last for ever.”

Instead of having a holiday, James, who starts his fourth year at Glasgow Uni this week, has spent a busy summer writing his cookbook, personally baking for the photoshoots and getting heavily involved with the design.

In fact, he even spent his romantic two-week break with girlfriend Fenella Barlow-Pay cycling in tandem around Brittany’s best bakeries the beginnings of research for recipe book number two!

“It’s been stressful but I’ve enjoyed every minute,” he says. “And, thankfully, I passed all my exams.

“I’m passionate about baking. It’s certainly easier than medicine! But for me, it’s a hobby. My dream of being a doctor will always come first.”

Watching James in the kitchen though, it’s hard to imagine there’s anything in the world he enjoys more than baking.

“I’m in love with bread,” he grins. “It’s so simple, yet so few of us bake our own. I want to change that.

“You can churn out several loaves in a matter of minutes.

“I usually just make my bread from what’s in the cupboard, so it’s been very strange writing recipes!”

We start with pitta breads, mixing flour, water, salt and yeast. Then, using the “slap and fold” technique, we make a smooth dough.

With James’s recipes, there are no fancy ingredients and, best of all, there’s no need to knead!

“The easiest way to make bread is prep the dough then leave it to rise for 40 minutes or two days! Whatever fits with your schedule,” he says. “Then stick it in the oven.”

Scones are even easier.

Put the ingredients in a bowl, give it a quick stir and hey presto! You couldn’t mess it up unless you were me, pouring too much milk into the mixture.

“It’s just as well baking isn’t an exact science,” James laughs, tipping more flour into the bowl.

“I used to have disasters, but I’ve got the hang of it now when something goes wrong, I know how to fix it!”

Sadly there was no such quick fix for James’s mum.

Last week we revealed how Susan was diagnosed with breast cancer earlier this year.

However, James, BBC radio presenter dad Tom and siblings Martha, 19 and Magnus, 25, are confident she’ll make a full recovery.

“It was a shock but we faced it head-on and crossed our fingers for a positive outcome,” James recalls.

“Thankfully it was picked up during a routine screening at a stage when it wasn’t as serious as it could have been.

“It’s looking like, after radiotherapy, she’ll be cured. She’s so strong-willed that she’s coping just fine and we’re all there to support her.

“We’re just thankful to the NHS for the great job they’ve done taking care of her.”

It’s one thing off James’s mind in an otherwise packed few months, during which he’s also training for September’s

Loch Ness marathon. He laughs: “It’s one of the best ways to keep the weight off after ‘testing’ all my cakes!” Just then, there’s a ping from the oven. The fruits of our labours are ready.

“Not bad!” James says, tucking into a scone.

I’m sure he’s just being polite, but even my half are pretty tasty.

However, in The Great Sunday Post Bake Off there can only be one winner and, this time, I’m happy to let James take the crown.

I’ll settle for a close second to this talented boy any day!

Brilliant Bread, priced £20 and published by Ebury Press, is available to buy from Thursday.