This week Paul is joined in the studio by cricket legend, Ryan Sidebottom.

The former England Player Of The Year (and Dancing On Ice contestant) tells tales of his celeb-shaming ‘social assassin’ mother-in-law, how to lose to the England Cricket Team at ‘credit card roulette’ and what he got up to with Robbie Williams in lockdown.

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

Pavlova with Passionfruit Crème Fraiche

Ingredients 

• 6 egg whites
• 330g caster sugar 
• 1 ½ Tbsp cornflour 
• 2 tsp lemon juice
• ¼ tsp vanilla seeds

Method

1. Whisk egg whites and vanilla to soft peaks 
2. Add sugar 1 Tbsp at a time making sure fully mixed before next spoon 
3. Sift cornflour and fold in  
4. Fold in lemon juice
5. Into piping bags
6. Pipe into 7 domes 
7. Cook at 110oc – fan 2 – for 45 minutes
8. Turn oven off and let cool 

Passionfruit crème fraiche 

Ingredients 

• 300ml double cream 
• 250g crème fraiche 
• 45g icing sugar 
• 40g passionfruit juice reduction (from 1 kg passionfruit juice) (see method below)
•  

Method

1.   Recue 1kg passion fruit juice down to 500g by placing in a pan and boiling until half the quantity.

2.   Whip cream to soft peaks 

3.   Fold in crème fraiche, icing sugar and passionfruit reduction (retaining a little for decoration)

4.   Whisk in batches for service and into piping bags 

5.   Drizzle with remaining passionfruit reduction over the top

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