Take your bananas.

Had to get them really nice and soft.

Just rub banana.

Sift together flour and baking powder sugar into the flower Theune.

Add coconut for texture and a pinch of salt.

It sounds strange in the desert, but it works brilliantly, especially with the fritters.

Makes the batter nice and crisp.

Start crushing and use the back off the fork.

Just push it against the side of the ball event when she mixed up through.

Make that mix, now slightly fragrant with some lime zest.

Now the line just really elevates the sort of richness from the dense nous of the banana couple of Clint film.

So I didn't get a skin on top.

Set that in the fridge for 15 minutes.

Batter now is ready.

Use a metal spoon to drop the batter to the bottom of the pan.

They hit that oil they puff up.

That's why it's important to put your spoon into the oil so the mixture runs off.

It creates this lovely little fritter.

Then gently fry.

Get a slotted spoon nicely.

Carefully turn them over.

Smell off.

That line is extraordinary.

Fry for 2 to 3 minutes as they start floating.

It signifies the fact that they cooked off with the gas Just drained.

Are those beauties lovely?

Sprinkling when they're hot with sugar actually sticks them.

They're done ready to go.

The O dispatcher for dessert.

Sweet and refreshing pineapple like you've never tasted before.

First job the dispatcher Soup For me, the secret of a great dispatch.

Oh is over Right to martyrs.

Peppers, cucumber.

Nobody heat with garlic.

You gotta leave it to marinade first.

Peppers.

Cut around the flat edges to minimize waste, then chop well.

The nice thing about making expat show There's no set recipe because you can put it together purely.

All tomatoes, half peppers, Haftar martyrs.

I like the flavor of the cucumber in there as well.

That gives it that freshness.

The secret of a great dispatcher is the longer you leave it marinating better the flavor so you can get this done the night before I left in the fridge.

The results are stunning.

The green and red peppers have suddenly complimentary flavors on go well with ripe tomatoes.

Start off by removing the better core.

A little nice.

I'm just put it in where the core is twisted around when you get this little core out.

Remember my first experience eating a dispatcher in Spain?

Mind blowing?

I've never forgotten that.

Quarter your tomatoes, keeping the juicy seeds that adds so much depth of taste.

Nice and from there, cucumber.

Just pill that seeds we believe in that gives it the flavor and the texture.

Cucumber egg spatulas does exactly what it does in a Pimm's.

It's sort of freshens it up that makes it mouthwatering.

Slice it in half again in the quarters on chop.

Now to give a spatula.

It's unique texture and thickened the soup bread on the crispy, the crust better than garlic, thinly sliced next spring.

Onions nice and roughly chopped on basil stalks and old way Can you stalks and basil stalks?

Parsley stalks, tarragon stalks.

They have the most amazing flavor.

Basil in.

Now I'm gonna start marinating salt.

Black pepper had a good coating of olive.

All this gives it a glossy, creamy flavor.

Show vinegar that's the perfect vinegar for the gazpacho.

It's a strong, acidic compliment to the flavors.

Then just mix it up and smell already is incredible.

It doesn't look like a dispatcher, but by the time this marinades, all those flavors start getting to know one another.

All of sudden, you've got this huge explosion of contrast.

No push that down in the Russians.

We press the marinade down overnight, a couple of big pans on top.

We crush ALS the ingredients and then blitz it the next day.

Flavors extraordinary.

Leave all those fresh ingredients packed with goodness to marinade from half a now to even overnight.

Then when you blend it, it just comes together like this sumptuous, rich, delicious chilled soup.

To go with my super tasty soup, I've got an ultra healthy and exciting desert.

Cappuccio of pineapple, which is a Chevy way of saying super thinly sliced is done with a twist.

We're gonna have a delicious flavored salt has to be flavored with vanilla.

Simply scrape out the village of seeds and add to sea salt along with the pot to store.

Now that basically keeps river.

There's no sell by date because it's salt and vanilla, so so fragrant, so delicious.

You don't need much of this fragrant salt to intensify the sweetness of the pineapple, pineapple, sliced peeled pineapple in tow, wafer thin pieces.

So it was that nice little discs, slightly transparent.

Yeah.

Once you've sliced the pineapple, take the flavor to another level, a light Sprinkle of vanilla salt and arranged the pineapple in a flower shape.

It's a beautiful why I'm finishing a male fragrance other than the crunch with the self on the villain.

Assault Just marinades the pineapple beautifully, then scatter nutrient rich pomegranate seeds over the top to finish finely shredded fresh mint.

Just slice, um, really thin, and then I'll get that nice, cool, minty flavor.

The pineapple.

My carpaccio is ready on Michael spatulas.

Bean marinating in the fridge.

Time to blend the soup.

Come on, come on.

And yeah, aren't you Blender and start off nice and slowly blend until super fine on gloriously silky and serve refreshingly cold.

Get your ball.

I'm put in now to finish it.

Get some fresh basil, Roll it nice and tight.

Shred it on, then drop it into your ball, fresh chopped basil and then finally, just a touch of extra virgin olive oil just to give that really nice additional freshness.

Look at that healthy and delicious CAS patches.

Soup to me is a taste of Mediterranean sunshine in a bowl, followed by the wafer thin Cappuccio of pineapple with jewels of pomegranate.

Goodness for dessert.

Practically all of your five a day in one incredible, healthy lunch.

Yeah, yeah.