{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/f633cf02-8989-4f39-b665-17fded1f05f8/c9fe7f3b-70a6-4859-b85c-1a9965fb1c05?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Ryan Sidebottom","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/621f5e254892fdedad24d504/621f5e2b02a43e00138cf7ac.png?height=200","description":"<p>This week Paul is joined in the studio by cricket legend, Ryan Sidebottom.</p><p>&nbsp;</p><p>The former England Player Of The Year (and Dancing On Ice contestant) tells tales of his celeb-shaming ‘social assassin’ mother-in-law, how to lose to the England Cricket Team at ‘credit card roulette’ and what he got up to with Robbie Williams in lockdown.</p><p>&nbsp;</p><p><strong>Knives, Forks &amp; Tunes playlist</strong>&nbsp;–&nbsp;https://lnk.to/kft_playlist</p><p>&nbsp;</p><p>&nbsp;</p><p><strong>Pavlova with Passionfruit Crème Fraiche</strong></p><p><strong>&nbsp;</strong></p><p><strong>Ingredients&nbsp;</strong></p><ul><li>6 egg whites</li><li>330g caster sugar&nbsp;</li><li>1 ½ Tbsp cornflour&nbsp;</li><li>2 tsp lemon juice</li><li>¼ tsp vanilla seeds</li></ul><p><strong>Method</strong></p><ol><li>Whisk egg whites and vanilla to soft peaks&nbsp;</li><li>Add sugar 1 Tbsp at a time making sure fully mixed before next spoon&nbsp;</li><li>Sift cornflour and fold in&nbsp;&nbsp;</li><li>Fold in lemon juice</li><li>Into piping bags</li><li>Pipe into 7 domes&nbsp;</li><li>Cook at 110oc – fan 2 – for 45 minutes</li><li>Turn oven off and let cool&nbsp;</li></ol><p><strong>&nbsp;</strong></p><p><strong>Passionfruit crème fraiche&nbsp;</strong></p><p><strong>&nbsp;</strong></p><p><strong>Ingredients&nbsp;</strong></p><ul><li>300ml double cream&nbsp;</li><li>250g crème fraiche&nbsp;</li><li>45g icing sugar&nbsp;</li><li>40g passionfruit juice reduction (from 1 kg passionfruit juice) (see method below)</li><li>&nbsp;</li></ul><p><strong>Method</strong></p><p>1.&nbsp;&nbsp;&nbsp;Recue 1kg passion fruit juice down to 500g by placing in a pan and boiling until half the quantity.</p><p>2.&nbsp;&nbsp;&nbsp;Whip cream to soft peaks&nbsp;</p><p>3.&nbsp;&nbsp;&nbsp;Fold in crème fraiche, icing sugar and passionfruit reduction (retaining a little for decoration)</p><p>4.&nbsp;&nbsp;&nbsp;Whisk in batches for service and into piping bags&nbsp;</p><p>5.&nbsp;&nbsp;&nbsp;Drizzle with remaining passionfruit reduction over the top</p>","author_name":"Dig! Studios"}