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Livvy and Chrissie are joined by the youngest civilian ever to get an OBE

Livvy and Chrissie are joined in the studio by Esther O’Callaghan, director of Creative Common and the youngest civilian to get an OBE,

1 hour

Last on

Sat 23 Nov 2013 12:00

Dishy Chef

Pear fritter by Sam Moody of the Bath Priory Hotel


20 large firm pears

1 tsp 5 spice

1 Vanilla pod

100g sugar

100g raisins



Peel and dice into (5mm) your pears

Heat a wide bottom pan add your butter and other spices

Toss the pear dice in sugar

Then add this to your pan

Over a very high heat colour your pears until even dark golden caramel coats your pears.

Then fold your caramelized pear dice through your puree.

Pear puree

2kg of pear trimmings

50g caster sugar

50g butter

1 vanilla pod



Heat and large wide based pan, toss the pear trimming in the sugar

Add the butter to the pan then the pears and vanilla

Cook over a high heat stirring from time to time

Allowing the pears to colour, cook out the all the water

Once completely cooked down, and dry blend and pass

Once your fritter mix is complete, roll into small sausages wrapped in cling film and freeze. From frozen wrap in feuille de brick and either cook or re freeze.

This keeps the brick paste perfect condition. Deep fry at 180c until golden and crispy, roll in cinnamon sugar and serve

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