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A chin-wag with Michelle Keegan

Michelle is more accustomed to making tapas than baking cakes, but the Bake Off tent could be the perfect place for the actress to start being more experimental in the kitchen. Has she got her eye on the star baker apron?

Who taught you to bake or cook?

My mum, she’s a really good cook, she was our school cook as well, so in primary school.  She was always cooking and in the kitchen so I’ve always been interested in it through her.

What is your personal signature dish?

Cooking-wise, I like doing tapas dishes, because I like picky food, my signature dish would be gambas al pil pil –  garlic chilli prawns, ah, so good.

Have you had any baking disasters before?

Yes, the first time I made flapjacks it was like granola, I forgot to put the sugar in, so I went through hours of mixing it and making it then I went to cut into it, and it fell apart.

Why are you supporting Stand Up To Cancer?

A lot of people are affected by cancer, I certainly am, my friend got cancer this year and she’s in remission now, and seeing someone so close to you, go through it at such a young age as well, makes you realise how important these charities are, and funding and stuff, for me it was very important to get involved.

Are you competitive? Do you want to be star baker?

I’m not competitive, but I do want to do well in it and not come last, as long as I’m average or above average, I’ll be happy with that, I don’t need to be star baker.

If you were a baked good what would you be?

I’d say an Eccles cake, only because I went to school in Eccles, and I grew up in a town next to Eccles, and Eccles cakes are my grandad’s favourite.