Shelina Permaloo joins us once more from Mauritius to show us another recipe from her native land, this time in the form of this fresh and fragrant prawn noodle dish.
Watching the Oscars has put us in the mood for being fancy, and what's fancier than some tasty finger food to keep you going through the night? Nadia brings us her chicken wings, blue cheese dip, guacamole and homemade tortilla chips.
(All recipes serve 4)
It's almost the weekend and James Tanner has a dessert that is perfect for a Saturday or Sunday treat and perfect for our Gaby too as its wheat and gluten-free. It's his rich chocolate and orange torte.
Former Masterchef winner Shelina Permaloo brings us as Taste of Mauritius, guaranteed to banish the winter blues.
She's cooking a delicious Pineapple and Cashew Curry, with the help of her mum.
Dean has a heart warming shepherd's pie - enough to cheer up any family in the cold and wet weather, but the difference is, there is no meat in this one.
Dean gets all his flavour from juicy mushrooms, lots of winter veg and slow cooked lentils. He has a really tasty sweet potato topping too!
Earlier Gaby mentioned that John Whaite was to attempt a very special pancake based record at the end of the show.
John had to stack 25 pancakes in 25 seconds using only one hand... would he set the record and have his name featured in the Guinness Book of Records?
Watch the video to find out!
John Whaite shows us how to dress up our pancakes if we fancy something different from traditional lemon and sugar - plus he has a delicious idea for making them savoury before we move onto sweet! Try his rhubarb and mascarpone, garlic mushroom and chocolate banoffee versions to cater to everyone's tastes.
Basic pancake batter
115g plain flour
Pinch of salt
4 large eggs
225ml whole milk
To make the batter, mix together the flour and salt in a small bowl. Make a well in the centre, crack in the eggs and add a good splash of the milk. Whisk the ingredients together to form a smooth, thick batter, then slowly add the rest of the milk, whisking.
To cook, heat a little butter or sunflower oil over high heat in a good non-stick frying pan. When the melted fat starts to shimmer, reduce the heat to low/medium. Add a small ladleful of batter and cook until it starts glaze over and pin-prick bubbles form. Using a palette knife, release the pancake if it’s slightly stuck, then toss or flip it over a fry for a further 30 – 60 seconds.