Watch the special expanded series finale online now.
When you have Gordon Ramsay on the show, you are pretty much guaranteed a few things: cooking, entertainment and the unexpected. I went backstage to ask him about
Jay’s cooking skills, as well as his food fight with Sofia. Sofia also gave me her unprintable opinion of Gordon for trashing her beloved dessert (Arequipe).
K’Naan tells us how Bob Marley played a part in his studio recording. And the voice of “Photo Booth”-- Kira Soltanovich shares her best tip (and teases me a bit!)
It’s all in this fun backstage video:
And here’s Gordon’s recipe because I know some of you asked for it:
Scotch (buttermilk) pancakes with bananas recipe
4 large, just ripe bananas sliced lengthways
50g caster sugar
50g unsalted butter
Good splash of rum
Vanilla ice cream, to serve
Scotch pancakes - makes 10-12 small pancakes
100g plain flour
1 tsp baking powder
Pinch of fine sea salt
50ml cold water
2 large eggs, beaten
Sunflower oil, for frying
Method: How to make scotch pancakes with bananas
1. To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.
2. Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.
3. Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 secondsˆ1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.
4. For the bananas sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.
5. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.
6. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.
7. Serve 2 pancakes per person with the bananas and a scoop of vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.