Family recipes from our celebrity chefs

On Friday 3rd October we want you to get the whole family involved in GENErating lots of money on Jeans for Genes Day.  And what better way to do it than with some good old fashioned baking!

We‘ve asked celebrity chefs to share their family recipes with you that you can make, sell and enjoy!  And if you tell everyone that it’s a celebrity recipe, they might give you more money!

James MartinPhoto: celebritychefsuk.com

James Martin’s Caramel Banana Shortbread with Vanilla Ice Cream

“This is a dish I remember my gran making when she used to make millionaire’s shortbread.  I never told her which tasted the best but I had to fight my sister for the burnt bits on the oven tray!”

Makes about 8

Ingredients:

2 x 397g (14 oz) tin condensed milk
250g (8oz) unsalted butter, at room temperature, plus an extra spoonful
150g (5oz) castor sugar
150g (5oz) cornflour
300g (10oz) flour
4 large bananas

The sauce:

75g castor sugar
100ml  water

Method:

1.  First make the caramel.  Put the tins of condensed milk in a deep saucepan and cover them with water.  Bring to the boil, then reduce the heat and put on the lid.  Leave it to simmer rapidly for 2 hours.  Cool them down completely before you open the tins to find a golden sticky caramel. Once cooked, a tin of caramelised condensed milk will keep in the fridge for 2 weeks.
2.  Turn the oven to 200C/ 400f gas 6 to 7. Cream the butter with the sugar until it is light and fluffy. Sift the flours together. Mix the flours with the butter and sugar and gently knead the dough until it comes together in a firm ball.
3.  Line a 20 x 30cm baking tin with non-stick baking parchment.  Roll out two-thirds of the dough to fit the tin and lay it inside, pressing it neatly into the edges. Spread three quarters of the condensed-milk caramel evenly over the base. Add the peeled and chopped bananas then crumble out the remaining third of the dough over the top of the caramel.
4.  Bake for 20 to 25 minutes. The caramel should have bubbled up a little among the dough and the top of the shortbread should be golden. Leave it to cool in the tin before cutting it into 3inch squares.
5.  To make the sauce place the sugar in a dry clean pan and place on a low heat until all the sugar has dissolved.  Turn up the heat until the edges start to turn a golden colour.  Don’t stir it – just shake the pan gently.  When all of the sugar has caramelised, remove from the heat and allow it to cool for 2-3 minutes.  Carefully add the water and bring back to the boil then remove it from the heat and again allow to cool.
6.  When the shortbread has cooled completely, cut it into squares.  If you like it warm, pop it into a warm oven for a couple of minutes. 
7.  Serve with a scoop of vanilla ice cream, a drizzle of caramel sauce and a sprig of fresh mint.

Sophie GrigsonPhoto: celebritychefsuk.com

Sophie Grigson's Poor Knights of Windsor

“This is my version of my mum’s version of one of my great grandma’s favourite teatime treats.   My great grandma was particularly fond of raspberry jam sandwiches and always made mountains of them when my mother and her sister came to stay.

Next day, she’d fry the left over sandwiches in fresh sweet butter to serve with cream.  My mother started to make them with crushed fresh raspberries, frying the bread before sandwiching the pieces together with the raspberries.  I prefer to do it the other way round!”

Serves 4-6

Ingredients:
8 slices of white bread
175g (6oz) butter                                                                                                 
125g (4oz) icing sugar                                                                               
500g (1lb) raspberries
Cinnamon
Whipped cream, lightly sweetened, or crème fraiche, to serve

Method:
1.  Sprinkle the raspberries with the icing sugar and about half a teaspoon of cinnamon, and crush lightly.   Leave until they produce some liquid and look like slightly runny jam.  Taste them and add more cinnamon and sugar if necessary.
2.  Cut the crusts off the bread and sandwich the pieces together with the raspberry mixture.  Cut into triangles. 
3.  Bring the butter to the boil in a small pan.  Pour it through a muslin-lined sieve into a frying pan then fry the sandwiches in it.  This sounds laborious, but it’s quick and avoids the risk of the bread browning too much – it should be crisp and golden.
4.  Serve immediately with a spoonful of whipped cream or crème fraiche melting on top.

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