Whether it’s a dinner for two or lunch for a crowd, James makes no-fuss food that is uncomplicated and easy to create and serve.He is joined by special guest Nicola Adams.
This quick, healthy take on bouillabaisse is easy to adapt with your favourite mixture of fish.
Churros with peaches and custard
This delicious dessert combines caramelised peaches, comforting vanilla custard and naughty but nice churros.
For the custard, whisk the egg yolks and half of the sugar in a bowl until pale and thick. Bring the milk and cream slowly to the boil with the remaining sugar and vanilla seeds, stirring well. When the milk is just boiling and the sugar has dissolved, pour the mixture over the egg mixture, whisking continuously until well combined.
Return the mixture to the same pan and cook over a gentle heat, whisking occasionally, until the custard thick enough to coat the back of a wooden spoon. Strain into a bowl and set aside. For the peaches, heat 50ml/2fl oz water with the butter and sugar in a lidded frying pan over a medium heat, until the butter has melted and the sugar has dissolved. Add the peaches and basil, then cover and cook for 5-10 minutes, or until tender but still intact and caramelised on the bottom. Transfer to a serving dish, arranging them with the caramelised sides facing upwards.
Method part 2
For the churros, heat the oil in a deep-fat fryer to 150C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) In a separate saucepan, bring 250ml/9fl oz water to the boil with the sugar and butter. When the mixture is boiling, remove the pan from the heat, add the flour and baking powder all in one go and immediately start beating until the mixture comes together as a smooth batter. Beat in the egg until the batter is smooth and shiny.
Fit a piping bag with a large, star-shaped nozzle. Fill the piping bag with half of the batter and pipe short lines of it directly into the hot oil, taking care to keep your face as far away from the pan as possible. To cut the batter, carefully dip a metal pair of scissors into the hot oil, then snip through the batter as you pipe it.
Cook the churros, in batches, for 5-6 minutes, or until golden-brown and crisp, then remove and drain on kitchen paper. Repeat the process with the remaining batter, then dust all of the churros with caster sugar. To serve, spoon the custard over and around the peaches, with the churros piled alongside on a plate.
Braised hogget pie
This hearty lamb hotpot topped with sliced potatoes is a delicious dish to share with family or friends.
Beer can chicken with garlic butter jacket potatoes
This is a fun and unusual idea for a barbecued chicken dish that results in a moist, perfectly cooked meat.