Two from One James Martin: Home Comforts

If there's one thing I look forward to at the end of a busy day,

it's the thought of getting back to my kitchen at home.

For me, nothing beats cooking some simple,

heart-warming food.

Ho-ho-ho! it is so good.

The kind of no-nonsense grub

-that brings people together.

-Cheers, everyone.

The dishes I turn to when I want to put a big smile on everyone's face.

These are my home comforts.

When it comes to dinner, sometimes it's impossible to please everyone.

Kids and their parents have very different ideas about what

makes a good meal, so, for busy families, I'm going to make

two distinct dishes from the same set of ingredients -

one for the kids and one for the grown-ups.

These are dishes that'll keep everybody happy.

# It takes two, baby

# It takes two, baby

# Me and you. #

Making two from one means some snappy chopping.

I'm the world's fastest peeler and carrot chopper,

and I made it into the Guinness Book of Records.

Food Historian Annie Gray tracks down a two-from-one

wartime kids treat.

Children were encouraged to eat carrots on sticks

instead of lollipops.

And for the big kid in all of us

I make some divine banana desserts.

It doesn't matter how old you are,

-you can still enjoy bananas and custard.

-Of course you can.

I'm kicking off with making a risotto,

and then using this as a base to create a different, stylish supper,

all using some courgettes picked from my own garden.

This is a courgette and lemon risotto

and a grown-up arancini supper with deep-fried courgette flowers.

Now, this is the perfect dish that you can serve for the kids,

first of all, and then you can have a meal later on,

because it really is two dishes out of the same ingredients.

So, the first thing I'm going to do is get our risotto on.

Now, for that I'm going to use just a simple little base

of shallots and garlic

and just cut them quite small, really.

Get the pan on, put in a knob of butter

and start to slowly sweat the shallots and garlic.

It's important, really, for this that you don't colour it,

mainly cos you're going to end up with little black bits

in the risotto, so you're almost just lightly sweating

the shallots and the garlic.

Next up is some thyme.

Depending on the season, particularly when you grow it

in the garden, in the winter you've got to strip it from the stalks,

but in the summer, you can actually chop the stalks through,

cos they're nice and soft.

Now I can add the rice.

Now, we're going to use some proper risotto rice.

Arborio carnaroli rice.

It's entirely up to you which one you use,

but it must be risotto rice.

Generally, I would go for around 25-30 grams of rice per portion,

something around that.

Even though this is for the kids, I'm still going to put

a little bit of wine in there, cos the alcohol's

going to burn off. But the wine will give it a nice little sharpness.

And then, finally, we've got some stock.

I think this is really the key to making a good risotto,

is chicken stock. And all we want to do is just add enough stock

to almost cover the rice.

Now, the old way, and particularly when I've seen risottos done,

is somebody stood there, stirring it, 15-20 minutes, mixing it,

mixing it, mixing it. You don't need to do that, really.

Just keep your eye on it. The main thing is

you don't want it to dry out.

This now needs to gently simmer.

As it starts to dry out, add a little bit more stock.

One thing you don't want to be doing is boiling this, like boiling

rice in water, where you're going to drain it off afterwards.

You want all that lovely stock to absorb into the rice.

After about seven or eight minutes,

it's time to add the courgettes.

Chop them up and chuck them into the pan,

and let it carry on cooking for another five to six minutes.

All the while, topping up with stock, if you have to,

but make sure you keep some back for later on.

Now, I've had people tell me the best way of testing

whether the rice is cooked, is to take a little bit

and press it in your fingers. But...

..put it in your mouth.

That's the best way to test whether it's cooked.

Shouldn't be any bite on there.

When the rice is ready, grate a pile of Parmesan cheese

and throw it into the rice.

Now, what'll happen is Parmesan cheese will actually soak up

the liquid and act kind of like a sponge, really,

so, you've got to offset it with something.

That's why I've got a little bit of stock left over.

Next, chuck in the zest of a lemon and some of its juice.

Some black pepper and a good pinch

of salt and that, really, is all you need.

Serve, and grate a bit of Parmesan cheese over the top

to finish it off.

Just delicious. Lovely and light.

The kids will love it, because you've got a little bit

of lemon in there.

It almost excites the taste buds.

It's delicious. But I'm not going to stop there.

I'm going to create another dish using the leftover bits of risotto.

Arancini are a classic Sicilian savoury dish,

or deep-fried, savoury rice balls to you and me.

Start off by spreading the remaining risotto over a tray

covered with clingfilm.

Then place it in the fridge for at least half an hour,

allowing it to set.

To turn this into arancini is really simple.

What I'm going to do is take some more Parmesan cheese.

This is quite crucial, really.

You've got to treat this as the opposite of the risotto that you've just made.

That liquid is going to cause a problem

when we roll it up into little balls so, to help soak it up,

we put a bit more Parmesan cheese on.

To this I'm adding some Serrano ham that's chopped up nice and small

then sprinkled over the top.

I'm almost ready to roll, I just need a bowl of water,

some fresh breadcrumbs, flour and two eggs beaten together.

Now, to mould these little arancini,

the best way you can do it is actually soak your fingers

first in water. This is one of the great things about this recipe,

you get two dishes for the price of one.

Just by adding this ham, you end up with these

lovely little arancini balls that make great dinner party dishes.

Once these are all coated in the breadcrumbs,

they'll also keep in the fridge nicely for when you want them.

So they'll keep a couple of days.

To go with the arancini balls,

I'm making some deep-fried courgette flowers.

This, to me, is the really fantastic part of growing courgettes.

You end up with these amazing flowers that are delicious.

Just remove the tops and inside here you'll have little

sort of stamens in there. You just want to get rid of that,

it's not very pleasant to eat, really.

Now, to deep fry them, I use a combination

of flour and cornflour,

to create kind of like a tempura batter.

Good pinch of salt and then sparking water. The idea of this is that

the carbonation from the fizzy water helps fizz up

the batter, as well. It really works

and helps this crisp when it hits the fryer.

Using this batter, I'm covering the courgette flowers.

Both these and the arancini only take about two minutes to cook,

so put them into the hot deep-fat fryer at the same time.

When they're crisp, just drain them off

and then we've got our lovely arancini.

A pinch of salt, a squeeze of lemon over the top

and I can dive in.

Mm-mm-mm!

They're just delicious and if you've never tried these,

you've got to, because these are really special.

And the batter is lovely and crisp.

There's no real flavour like it.

It's not like munching on a bunch of daffodils.

These are really good.

So, there you have it, two great meals, all using the same

set of ingredients, and some of it came from my back garden.

With all cooking, it's so important to use the best

ingredients, and I'm constantly amazed by what's available,

right on our doorsteps.

Having grown up on a pig farm,

one ingredient close to my heart is pork.

I've eaten it every way possible and I think the ultimate

is a banger, and what could be better

than the Yorkshire sausage?

The man behind this creation is butcher David Lishman.

A few years ago, we found that customers were

coming into our shop and asking us, "Where's the Yorkshire sausage?"

We're selling Cumberland sausage, we're selling Lincolnshire sausage,

so we decided to develop the official Yorkshire sausage recipe.

David only uses the best pork in his sausages,

getting his meat from the local pig farmers, including Colin Piercy.

Come on, then.

I've been amongst pigs all my life, you know, ever since me grandfather

had pigs, ever since me father had pigs.

I don't know nowt else.

Sold me first pig when I was five.

I went to York market, I used to bunk off school on a Thursday

because it was market day.

It was a waste of time, me being at school.

It's very much a family business,

with Colin's two sons working on the farm,

and his 83-year-old dad helping out, as well.

Next lot down there, they're coming out tomorrow.

We run 400 sows here

and there's about seven boars.

We have roughly 3,500 little ones like this.

Colin's pigs are outdoor reared, which is what David thinks

helps to make them such good quality.

What I look for in the best pork is the fact that it's been

bred locally. We want the ones that are slowly matured,

that have got a little bit more fat, had some age and some corn

and that just produces some of the best pork that we can find.

Today, David has come to Colin's farm to select

a sow for some of his sausages.

That looks a good one, Colin.

This pig here, he will...

Ideally, that's excellent for you, is that pig there.

The hams on that pig - a big, hammy pig -

and then on the front end, the shoulder,

it'll be an ideal pig for the job.

When Colin's hammy pigs arrive at David's butchers,

he selects the meat he wants to use in his Yorkshire sausages,

which is the shoulder and the belly.

We're looking for 80% lean, 20% fat and that makes

the best sausage that we could possibly have.

It gives it succulence, it gives it flavour

and it keeps it nice and moist during cooking.

And now we need to add the seasonings, the spices,

to make it into a real Yorkshire sausage.

These are salt, white pepper, some English mustard powder,

nutmeg, allspice, freshly chopped parsley and some rusk.

We just need a little bit of water to rehydrate that rusk, because

it's very dry. Mix it up and then we're ready to go.

All I have to do now is wind the handle down,

it'll extrude the sausage meat out of the filler,

into the skin, and we'll have the perfect sausage.

And now we just make these into butchers' links,

into threes in a bundle.

Beautiful Yorkshire sausages.

A quick sizzle in the pan

and it's time to see what the home crowd think.

It's very nice.

Great seasoning, so subtle, but really well-rounded.

The pork is really nice, it's not gristly at all.

They're really good, great.

-Delicious, David.

-You like that?

-Yeah.

-Good.

It puts Yorkshire on the map.

It shows what great produce we have in this county

and I'm rather chuffed at that.

David's sausages are perfect for my next two recipes,

so I've invited him down to my kitchen,

and he's brought some of his bangers with him.

Now, I can't believe there hasn't been a Yorkshire sausage.

Well, we found that there was no real official Yorkshire sausage

recipe, so we went to the people of Yorkshire, basically.

We had six different varieties.

We were on the streets of Scarborough, we were in

Dalby Forest at the mountain biking championships,

and we asked them to vote on which one they wanted.

-This is what they came up with.

-This is the one that came out.

I'm going to use David's sausages as the core ingredient

to making two great dishes -

glammed up bangers and beans on toast for the kids,

and confit duck cassoulet with mash for the adults.

It's kind of a dish that you can make now and eat later,

so, it's the kind of dish, if you've got a family, it's perfect

and then we're going to do a French-style cassoulet.

I'm starting off by frying some of David's sausages.

Then I'm putting some finely chopped shallots, garlic

and a tiny bit of rosemary into the pan to start sweating them down.

When the sausages are sealed,

put them in the oven for 10-12 minutes to finish cooking.

How can you tell when a sausage is really good?

What would you be looking for? Is it that ratio of fat to meat?

Yes. If it's too lean, it'll go quite hard and dry

when you're cooking it.

If it's too fat, it'll just shrink away to nothing. But the main thing

is what's the quality of the meat that's going into the sausage?

-You get what you pay for, don't you, really?

-That's it, yeah.

It's time to get the toast ready.

Slice some bread, drizzle with oil and place it on to the griddle.

Then pour in a can of tinned tomatoes and add a little bit

of chicken stock to loosen everything up.

Now, it's time for the beans.

You can use any type of bean that you want.

I've got some flageolet beans over here.

You want to drain this salt water off.

Could you use butter beans like we used to get at school?

-What, the big, massive ones?

-Yes.

Yeah, you can use butter beans. The problem is with those

they do soak up a lot of the liquid,

so you end up having to put more liquid in it as it soaks up.

But if you want to change the recipe, you can change the recipe.

Pour in the beans, bring everything to the boil,

then start roughly chopping up some parsley.

Now, what breed of pigs has Colin got there?

What we use is a Hampshire crossed with a Large White

and we will only take the gilts, the female pigs.

All right, why's that, then?

If you get boar pigs, they tend not to be as good a quality meat.

-They can have an off flavour.

-I never knew that.

-Boar taint, yes, you can get that.

-Boar taint, it's called?

-Yes, boar taint.

-There's a new one on me.

Boar taint. I've never heard that.

It's because they've not been castrated.

I mean, in the old days when your father was probably farming,

-they used to castrate the pigs.

-Yes.

I've actually got, somewhere in amongst my cupboard,

I've got that...the big pliers...

Ah, that's probably, yes.

And you get...and it goes, ooh, and every time you do it,

you're just ay-ay-ay-ay.

But I never knew that about boar taint, though.

It's a new one on me.

Add a decent bit of salt and pepper.

Then put the toast on a plate, a big dollop of beans,

then top it all with a sausage.

One simple meal for the kids already done.

Another more grown-up one coming up, the cassoulet.

So, what you do with this is you take the same mixture and you can

imagine making this, five o'clock, and if you wanted something grown-up

for later on, what you can do is take this,

throw the sausages in and in the same pan here,

we'll fire this up, and then I'm going to crisp up some lardons.

I always remember this dish, doing this in the south of France.

Big chunks of ham, tonnes of Toulouse sausages,

duck confit going in there. They used to put everything in.

If it walked and it had a pulse, it went in here.

Today, I'm going to use some duck confit

that needs to be shredded before putting it into the pan.

Add the lardons, and then parsley and rosemary

to increase the flavour.

You can allow this to go cold and then reheat it afterwards, as well.

A good amount of salt and pepper and then, using the left-over

bits of bread that you've got, if the kids have got any left over,

you can blitz them to create a nice little crust.

So, what you need to do with this, really, is then take the crumbs

and then just sprinkle this over the top.

Once you've got the breadcrumbs on it, it probably wants about

five minutes in a nice, hot oven.

This gives me time to do the mash.

I've already boiled these potatoes for about 15 minutes.

Put them through a potato ricer,

mix together with 50 grams of unsalted butter and

90 mls of double cream.

Serve a healthy scoop of it on the plate, ready for the cassoulet.

We'd better try this then, hadn't we, really,

with your Yorkshire sausages?

-Looks fantastic, James.

-Seeing as you've come all this way.

Seeing as it's your Yorkshire sausage and all that. You dive in.

-That's fantastic.

-I'm not bad at baked beans and you're not bad

-at making sausages, are you?

-That's great, is that.

The great thing about this is you can make this for the kids.

I'd be quite happy to be eating this, to be honest, but then you've

got another elaborate dish for later on

and it's one of those dishes you can make, put it in the fridge

and eat it later.

Two fantastic meals, with a sausage from my home county at their heart.

What more could you want?

Making two dishes from the same ingredients isn't a new idea.

During the Second World War, people became masters at this.

It was your patriotic duty.

Food historian Annie Grey is peering back into the past,

to cook up some wartime two-for-ones.

Imagine being a housewife in 1940s Britain,

looking at the ingredients in front of you, severely restricted

and not knowing where to turn for advice.

One of the places you would turn would be your wireless,

your radio, and one of the key programmes you'd be listening to

was a thing called Kitchen Front, which was broadcast every week

and listened to by millions of British housewives.

'Good evening. It is to you,

'the housewives of Britain, that I want to talk tonight.

'We are the army that guards the Kitchen Front.'

One of the things that Kitchen Front did was to try

and get people to think differently about certain ingredients,

and one of the key ingredients that they really liked to push

was carrots. We often had a glut of them during the War.

People could grow them in their own gardens,

they were very, very versatile.

The Ministry of War put out pamphlets, such as this one.

Carrots!

War Cookery Leaflet number four,

advising housewives on the range of things that they could do

with a simple root vegetable.

So, using this leaflet and using other wartime recipes,

I'm going to make two-from-one using carrots.

My first recipe is going to be War and Peace Pudding.

The first thing I need to do is to grate my carrots.

Of course, sugar was rationed in the war years,

so carrots were used to sweeten the pudding.

And cooks were urged to use every last morsel of food,

even plentiful root vegetables.

The head of the Ministry of Food,

Lord Woolton, who really was an amazing figure

who'd kept Britain eating, and it was said of him

seeing peelings hurt Lord Woolton's feelings,

and the nation was very much encouraged to leave peel on potatoes,

carrots and anything else which had edible peel.

This means Lord Woolton will be happy.

A cup of grated raw potato was also added to the mix,

along with suet,

breadcrumbs, mixed fruit,

flour and spice.

Like many other foods, spice was often in short supply.

That meant that chefs had to be very inventive

with the ingredients they did have, and that included carrots.

Children were encouraged to eat carrots on sticks,

instead of lollipops. There was curried carrots,

there were carrot puddings, carrot cakes, there was even a thing

called carrolade, which was a kind of horrible-sounding

mixture of swede and carrot juice all mixed up.

All right, that's my pudding.

This is a steamed pudding. So, first of all,

I need to prepare my pudding basin.

Fat was another one of those things that was in very short supply

during World War II, so people were taught

to keep all the fat from any form of cooking.

If you cooked bacon, you would make sure that you slowly cooked

the rind to extract all of the fat

and then you would use that fat again,

either for baking or for frying.

Likewise, other substitutes, such as paraffin oil

that was put into lamps, were tried for cakes.

I don't suppose they tasted very nice.

Steamed puddings were a really practical way

to cook food during the war.

A house like this would have had coal fires in most rooms

and in the kitchen a solid fuel range,

and in the winter they would have been going all the time

in order to heat the house.

Fuel was rationed, as well. Of course, you want to maximise

what you're doing with it.

So, putting a steamed pudding on the hob, just idling away,

is a really, really good way to make sure you maximise

the use of that precious fuel.

Right, that's my pudding prepared.

This is going to go into boiling water

for about two hours.

Because I'm making two from one,

obviously my second recipe is also based on carrots

and I think the best thing to go with a steamed pudding is jam.

So, I've got some carrot jam.

Us Brits have always loved a bit of jam,

and the craving for sweet stuff didn't go away in the war years,

so carrots came in as a handy substitute for sugary fruits,

like oranges and apricots, that were rationed.

This recipe is from a Kitchen Front broadcast in January, 1942.

This one is all carrots and a bit of lemon substitute,

which was often made by boiling up apple peel in bags,

because lemons were another thing that virtually disappeared

for the entire duration of the war.

There's also lots of sugar in here.

Again, rationed but, from time to time, the government did allow

extra allowances, specifically for jam making.

People were actually quite proud to say

they were serving carrot jam, as opposed to apricot jam,

because it was a mark of patriotism, to show that you were

using your carrots.

MUSIC "Puttin' On The Ritz" by Harry Richman

It's got quite a nice quiver to it.

It smells lovely. I'm glad I had some

pre-war spice left over, is all I can say.

Smells quite sweet, actually, as well,

which is surprising, given there's no sugar in it.

Mm, together they're really, really good.

The sweetness of the jam does make up

for the lack of sugar in the pudding.

And, as things to do with carrots go,

I would say both of my two-from-one actually are absolute winners.

Carrots have to be one of the most versatile veg there are,

but when it comes to meat, for me, chicken is the ultimate

for getting two-from-one.

I'm starting off with a classic roast chicken with veg fricassee,

which the children will love,

followed by an asparagus and chicken quiche for the grown-ups.

I'm going to roast this off, first of all, with a lovely

fricassee of vegetables to go with it.

For the chicken, first of all, what I'm going to do

is sit this on a trivet, which is, basically,

a mixture of diced veg, really. What you're trying to do is keep

the chicken away from the fat in the tray,

it stops it from catching on the base.

So, a little bit of onion, and then some carrot.

Back in the days, when I was a lot younger, I've actually got

a certificate that I'm the world's fastest peeler and carrot chopper

and made it into The Guinness Book of Records.

I was a lot quicker back then. But I don't know how I did it.

I did 26 carrots, peeled and chopped, in one minute.

I'm slowing down with age, you see.

Throw the carrots in with the onion and then we've got the chicken.

Very simply, straight onto the trivet, bit of black pepper

over the top, some salt, touch of oil -

I like using rapeseed oil with a chicken.

I always put a bit of water in the bottom.

I remember this cos my mother used to roast chicken like this,

and it just creates a little bit of steam in the tray.

And all we do with that is just stick it in the oven.

I can now make the garnish for the roast chicken, a simple fricassee.

It's one of these things that, when you know how to do it,

you'll never sort of boil vegetables again. It's such a simple way

of cooking things like asparagus and peas, and if you've got beans,

that kind of stuff, any green veg.

So, I've got some marjoram, it's a fantastic sort of herb.

I grow masses of this in the garden.

On there we've got a lovely shallot,

which we can just chop this up into rings.

With the veg ready, I'm putting some water into a pan,

followed by some butter.

And this is the key to this.

It's emulsifying the water and the butter together

to not only create a sauce

but it actually cooks the veg at the same time.

When the butter has melted down a bit, all the veg goes in

and it's put on as high a heat as possible.

Then season.

I'm just going to mix this all together.

It's as simple as that.

While that's boiling down, I can prepare the chicken, making sure

I'm not cutting through any bone, just the joints.

After five minutes, the veg has cooked and everything

is ready to serve.

So, you've got a great, simple meal, just with a simple

little veg fricassee, but the other idea that you can do for this,

is utilise the leftover pieces of chicken and for that,

you need to rip it apart.

This is going to be the star ingredient

in my awesome chicken and asparagus quiche.

I'm going to let you into a little secret.

The best part of the chicken can be found right here, underneath.

Some people call this the chef's eye or the chef's oyster.

Now, with this bit, it doesn't need to go in the quiche,

it doesn't need to go on your little fricassee, this bit is for the cook.

The best part of the entire chicken.

Once that's done, I can start rolling out the pastry.

Short pastry here, but the most important thing with this is

you make sure that you roll it out nice and thin.

And, really, this needs to sit in a quiche tin

that's been well buttered.

You need to make sure that you've got in every little nook and cranny

and by using your fingers you'll find it much easier.

Now, really, the golden rule with this is to make sure it's got

as little flour as possible, because shortcrust has a habit

of shrinking in the mould.

You need to make it as thin as possible.

You should be able to see outside.

Roughly.

And then roll it over the rolling pin, bring over your tin.

Keep it away from the edge of the tin, because you don't want

the rolling pin to touch the tin, otherwise it cuts into the pastry.

Place it in the bottom and just push it up to the edge.

Now, my best advice to prevent the pastry from shrinking,

is to actually leave it on the edges like that.

This'll be trimmed off later on.

And now, it's ready to be baked blind, which has to be done

to make sure the pastry is cooked properly,

before putting the filling in.

I'm going to show you a little chef's trick.

We use this, clingfilm.

Now, it's not food wrap, so when you pull it,

it doesn't make that "schlup" sound.

It's clingfilm.

It's really important you get the right one,

cos food wrap will melt, big time.

Now, what the clingfilm will do is get right into the corners

and grease-proof paper doesn't do that.

Tinfoil doesn't have the same effect.

It's a little chef's trick.

Then, simply fill it with flour.

You can then just bring up the edges of the clingfilm,

press it down like that.

Once that's done, it needs to be put into a preheated oven

at 200 degrees centigrade for 20-25 minutes,

until it's golden brown.

Take the flour out of the base and while the pastry is still hot,

paint the bottom with some egg wash.

This'll plug any holes that may have appeared.

Stick it back in the oven and, while that's in,

I'm going to create the mixture for the quiche.

I'm starting by cracking eight eggs into a bowl.

A bit of black pepper,

a good pinch of salt...

..and then some cream.

I'm pouring in 600 mls of double cream and whipping it all together.

I've got my asparagus, which you can cut up into

chunks and then I'm going to use some fancy cheese.

If you've got a bit of comte, you can use some gruyere,

any cheese, just grated.

Now, I love this stuff and I came across it at Nantwich Cheese Show.

Now, it may not sound glamorous...

..but it's the Glastonbury of cheese, trust me.

40,000 people turn up for one day

to go see a marquee full of cheese.

And then, taking our quiche out,

we can whack our filling in.

Asparagus, the chicken.

And this is the thing with quiche, put some filling in it!

Every single one you ever find in a shop,

it's like hide and seek for a tomato.

You know, just chuck some filling in it!

Then pop it back into an open oven,

for a little trick to prevent spillages.

If you're not steady on your legs, like me,

chuck the filling in here

cos you can top it up right to the edge - right, right, right -

till you can't get any more in, and then grab your cheese

and sprinkle this over the top.

Once that's done, gently slide the quiche in and bake

at 200 degrees centigrade for half an hour.

Take out of the oven, trim off the edges

and it's ready to serve.

That's delicious. Unlike any quiche that I've had before,

certainly at weddings, anyway.

One thing you've got to do with quiche is have it warm

or at room temperature.

You certainly don't want to put it in the fridge.

And it goes to prove you can do so much with the same

set of ingredients, and make them look totally different.

One thing I love having in my kitchen at home

is a simple ingredient that can be used in many different ways.

An idea that Aude Dupont Dudley has taken to heart

when she started producing the French sweet staple, fruit syrup.

I created Blossoms Syrup after my third baby.

I was working in the engineering industry and I wanted

to be involved in food and drink.

We Brits are mainly used to cordials,

but a French syrup is very different.

Imagine your cordial reduced to a very heavy consistency,

like a honey. This is what a syrup is.

The syrups are really versatile.

You can use them in food and drink, so, for example, in drinks,

in milkshakes or in cocktails.

You can drizzle on waffles, on pancakes,

you can use them in stir fry,

you can use them as the ingredient in chutney.

Any dishes you need a intense fruitiness coming through,

you can use them.

Aude only works with refined ingredients,

expertly combining fruit extract with liquid sugar and citric acid

to create an intensely fruity liquid.

I'm now going to make the mango syrup, which is a product

I'm launching this month

and I'm going to make a batch to be able to take to the Ritz later.

I've got my lovely mango concentrate.

And, again, I've got to be very careful.

The balance between the fruitiness and the sweetness

is the most important part of making the syrup.

I tried hundreds and hundreds of times to get the recipe right,

but I'm really happy now I have managed to reach the level

where the syrups are perfect.

It's balanced, you can feel the mango's coming through,

the sweetness and the natural acidity. Again, it's wonderful.

Aude's syrups are so popular that London's Ritz hotel

uses a number of her flavours as fruit mixers

in their exclusive cocktail bar.

She's come along today so that the resident mixologist

can test-drive her latest creation.

So, I'd like you to try this

and tell me what you can do with it, please.

Oh, that's lovely, thank you very much.

I was thinking about a daiquiri with some base rum.

I can't wait.

Then I add my sour balance, my lime juice, freshly squeezed.

Perhaps we can try.

Wow.

Finally, this is your mango daiquiri.

Mm.

Oh, it's absolutely fabulous.

But don't think for a minute that Aude's syrups

are solely for cocktails.

As a mark of their versatility, their fruity flavours

are incredibly popular with her three daughters.

It is pretty cool to have a mum who makes syrups, cos you have

waffles, cakes, ice creams and smoothies all the time.

Feeding kids is never easy, but with syrups

all manner of snacks can be knocked up at the drop of a hat,

whether it's adding a drop to a fruit smoothie

or drizzling on a waffle.

How many waffles are you going to have, guys?

My favourite syrup probably has to be pomegranate,

closely followed by strawberry and pineapple.

You get a strong flavour of pomegranate through the pomegranate

and it's just really sweet and really, like, pomegranate-y.

I love this milk shake.

Oh, good.

My favourite flavour is pineapple,

because it gives me a fizzy tongue.

-Mm.

-That is one of the most satisfying things to see,

is the kids enjoying the syrups like they do.

Ingredients that versatile are always a winner in my house

because they can be used in so many different ways,

keeping everybody happy.

My last two-from-one recipes are going to do the same,

using what I think is the most flexible

fruit of all - bananas.

I've got some families coming over later on,

and I'm going to serve a classic banana split for the kids

and a caramel coated banana

with passion fruit souffle for the adults.

There's one dish that reminds me

of my childhood more than any other and that's bananas and custard.

The flavour, I think we all know, is just superb.

But this dish takes it to another level.

I'm going to start off with the bananas for the splits.

I'm going to grill them with some fresh rosemary.

You want about four sprigs and then, just with a knife,

insert the rosemary in the top.

And you don't want anything too pungent,

because it'll put the kids off,

but I think just a little bit of rosemary, like this,

makes it really special, because the flavour and the smells you get

while it's cooking are just great.

These are put onto the grill for ten minutes.

That'll give me time to make the grown-up version

of this dessert.

We make a batter, first of all, using some cornflour,

a little bit of sugar and some fizzy water.

Just mix this together to form a nice little paste.

You just want some firm bananas for this

and then just trim these up, then coat them in the batter

and then deep fry these. You want the oil reasonably hot,

not too hot.

They'll only take a couple of minutes to cook

and, while that's happening, I can get the caramel going.

Don't use granulated sugar, it must be plain caster sugar.

Straight out of the pot,

no bits of tea and coffee stains in it, as well.

Very, very clean, otherwise your sugar will re-crystallise.

You'll know when you've gone wrong, because if you're still stood here

in about five minutes and it still looks like a big sugar lump,

you've got to throw it away and start again.

When the bananas are done, lift them out of the hot oil

and drain them off.

Now, the whole idea of this is to cook it without colour.

You're not frying fish and chips,

this is the first stage of the cooking.

The kids' bananas are ready to be flipped,

and I can turn my attention to the caramel.

You want to make sure it's nice and even caramel, with no lumps in it.

When the lumps have disappeared, and it's got a nice, even colour,

throw in some sesame seeds.

And now I can start dipping the bananas.

And then, with the spoon,

make sure it's fully coated in this caramel, so roll it around,

be really careful with this, because it's extremely hot,

and then when they come out of the caramel, into ice.

This will set the caramel immediately.

It's better to do one at a time, really.

You don't want all the bananas stuck in the pan,

otherwise it just ends up as one congealed, big lump.

A big mess in the bottom of the pan.

Once they're done, I can start making the souffles

by buttering some ramekins and coating the inside with sugar.

After that, get three egg whites, and start whisking them,

which is the most crucial part of making the souffle.

You have to get the right amount of air into them.

You can speed up the process

by using a pinch of salt, a little bit of sugar

but, really, just whisk this up so it's nice and firm.

Once they're fully whipped up like that,

should be nice and firm peaked, that way you're guaranteed

to get the maximum amount of air into the egg whites.

For our filling, I'm just going to use this ready-made custard

and you want about two, maybe three tablespoons for two souffles.

I've got some lovely passion fruit. Make sure when you're buying it,

buy it with a wrinkled skin, there's so much more juice

and flavour in there.

The old-fashioned way would be to stand here and cut and fold

and figure of eight, and 20 minutes later you're still messing around.

The whole point about a souffle,

and this is when you're working as a pastry chef in a restaurant,

you haven't got time to be doing that,

so you actually learn a quick method and that's just chuck it in.

The sooner it is in the oven, the better.

Using a palette knife, I'm creating a dome

over the top of the souffle.

Then, using my thumb, I'm making a frame around the edge, as well.

This will stop it going wonky when it rises.

Then, throw the whole lot in the oven

at 230 degrees centigrade for eight minutes.

The bananas on the griddle are done.

And I can feel inside they're bubbling inside, as well,

so they're lovely and hot, and then take a knife

and cut this down the middle,

and they almost steam in their own jackets, really,

it's just fantastic.

Pop a little bit of those on the plate and you've got another thing

which the kids will love, the passion fruit.

These have got a wonderful sweet flavour,

which I think the kids will love.

It doesn't matter how old you are, you've got to have some ice cream.

That's the kids' dessert done,

and the adult one is just about ready for serving.

Just a touch of the custard on the plate.

It's a chef's thing.

So often, people are put off by doing souffles at home,

purely the fact they think it's really complicated and difficult.

But, you're never going to know until you actually try to do it.

But, by using this ready-made custard, I think you end up

with just fantastic results every time.

Not bad, eh?

Icing sugar over the top.

Ever so carefully, lift these on, and there you have it.

Sesame caramel-coated bananas

with passion fruit souffle for the grown-ups

and barbecued rosemary bananas with passion fruit for the kids.

-There you go.

-Thank you very much.

The proof really is in the pudding, and this is a tough crowd.

Time to see what they think.

-Dive in, everybody.

-Ooh, this looks good.

Doesn't matter how old you are, you can still enjoy bananas and custard.

Of course you can.

With a little bit of thought, there are loads of simple ways

to make two different dishes from the same set of ingredients,

which will keep everybody happy around the dinner table.

You can find all the recipes from the series

on bbc.co.uk/food.