banana fritters
take your bananas
and to get them really nice and soft
just rub
the banana sip together flour and baking
powder
sugar into the flour
then add coconut for texture and a pinch
of salt
sounds strange in the dessert but it
works brilliantly especially with the
fritters makes the batter nice and crisp
start
crushing
and use the back
of the fork and just push it against the
side of the bowl
and then
once you've mixed that through
i'm gonna make that mix now slightly
fragrant with some lime zest
now
the lime
just really elevates the sort of
richness and the denseness of the banana
a couple of tim film so it doesn't get a
skin on top sit that in the fridge for
15 minutes
batter now is ready
use a metal spoon to drop the batter to
the bottom of the pan
i mean they hit that oil they puff up
that's why it's important to put your
spoon into the oil so the mixture runs
off
and creates this lovely little fritter
and then gently
fry get a slotted spoon and nice and
carefully turn them over
the smell
of that lime is extraordinary
fry for two to three minutes
as they start floating
it signifies the fact that they're
cooked
off with a gas
and just let them drain
are those beauties
lovely
sprinkling when they're hot with the
sugar
actually sticks to them
they're done ready to go
gazpacho
for dessert sweet and refreshing
pineapple like you've never tasted
before
first job the gazpacho soup
for me the secret of a great gazpacho
is overripe tomatoes
peppers cucumber a little bit of heat
with a garlic
we've got to leave it to marinade
first peppers cut around the flat edges
to minimize waste
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then chop
the nice thing about
making the gazpacho there's no set
recipe
because you can put it together
purely all tomatoes
half peppers half tomatoes
i like the flavor of the cucumber in
there as well that gives it that
freshness
the secret
of a great gazpacho is the longer you
leave it marinating
the better the flavour
so if you can get this done the night
before and left in the fridge
the results are stunning
the green and red peppers have subtly
complementary flavors and go well with
ripe tomatoes
start off by removing the bitter core
get a little knife
and just
put it in where the core is and twist it
around and you get this little
core out i remember my first experience
eating a gazpacho in spain
mind-blowing i've never forgotten that
quarter your tomatoes keeping the juicy
seeds that add so much depth of taste
nice then from there
cucumber
just peel that
the seeds i'm gonna leave in
that gives it the flavor
and the texture
cucumber and gazpacho
does exactly what it does in a pims it
sort of
freshens it up
and makes it mouth-watering slice that
in half
again
into quarters and chop
now to give gazpacho its unique texture
and thicken the soup bread and the
crispy the crust the better then garlic
thinly sliced
next spring onions nice and roughly
chopped
and basil stalks and all we can use
stalks and
basil stalks parsley stalks tarragon
stalks they have the most amazing flavor
basil in
and now we're gonna start marinating
salt black pepper and a good coating of
olive oil this gives it a glossy creamy
flavor
and the cherry vinegar that's the
perfect vinegar
for the gazpacho it's a strong acidic
complement
to the flavors
then just mix it up and the smell
already is incredible
it doesn't look
like a gazpacho but by the time this
marinades
and all those flavors start getting to
know one another
all of a sudden you've got this huge
explosion
of contrast
now
push that down
in the restaurants
we press the marinade down overnight a
couple of big pans on top and we crush
all the ingredients and then blitz it
the next day
flavor is extraordinary leave all those
fresh ingredients packed with goodness
to marinade from half an hour to even
overnight and then when you blend it
it just comes together like this
sumptuous rich
delicious chilled soup
to go with my super tasty soup i've got
an ultra healthy and exciting dessert
carpaccio of pineapple which is a chefy
way of saying super thinly sliced
it's done with a twist
we're gonna have a delicious
flavoured
salt
has to be flavored with vanilla simply
scrape out the vinegar seeds and add to
sea salt along with the pod to store
now that basically keeps forever there's
no sale by date because it's salt and
vanilla so
so fragrant so delicious you don't need
much of this fragrant salt to intensify
the sweetness of the pineapple
pineapple
sliced peeled pineapple into wafer thin
pieces it's almost like nice little
discs
slightly transparent
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once you've sliced the pineapple take
the flavor to another level
a light sprinkle of vanilla salt and
arrange the pineapple in a flower shape
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it's a beautiful way of
finishing a meal
the fragrance
other than
the crunch
with the salt
and the vanilla salt just marinades
the pineapple beautifully then scatter
nutrient rich pomegranate seeds over the
top
to finish finely shredded fresh mint
just
slice them
really thin
and then
give that nice cool
minty flavour
pineapple
my carpaccio is ready and my gazpacho
has been marinating in the fridge
time to blend the soup
in
onto your blender
and start off
nice and slowly
blend until super fine and gloriously
silky and serve refreshingly cold
get your bowl
and pour it in
now to finish it get some fresh basil
roll it nice and tight
and shred it
and then drop it into your bowl
fresh
chopped basil
and then finally
just a touch of extra virgin olive oil
just to give that really nice additional
freshness
and look at that
healthy and delicious
gazpacho soup to me is a taste of
mediterranean sunshine in a bowl
followed by the wafer thin carpaccio of
pineapple with jewels of pomegranate
goodness for dessert
practically all of your five a day in
one incredible healthy lunch
you