On today’s episode (May 23) of James Martin’s Saturday Morning, the TV chef warned fans against using a common baking ingredient.
James Martin, 53, described the ingredient as “not pleasant” and urged ITV viewers to “stay away” from it in recipes.
This morning, James welcomed composer and pianist Alexis Ffrench into the studio alongside country duo The Shires, as well as chefs Stephen Terry and Daniel Galmiche.
He served up plenty of tasty-looking dishes to his guests, including some prune and armagnac tarts with almond frangipane, sticky glaze, and clotted cream
Describing frangipane as an iconic cooking staple, James went on to tell viewers where he feels cooks often go wrong when making this recipe.
View 3 ImagesJames Martin spoke about an ingredient he prefers to avoid(Image: ITV)
“You want to mix this until it’s sort of cream, there’s a nice creaminess to it,” he began. “So just give this a good mix.
“Sometimes you’ll see recipes for almond essence, but I stay well clear of it,” he revealed.
He then went on to warn: “You don’t need it; it’s a chemical thing and it’s not very pleasant in food.
“You’re better off just using proper blended almonds with this. You get the flavour out of the almonds,” he added, before reiterating: “Just stay away from almond essence, it’s not good stuff.”
Almond essence is a common ingredient used in desserts and is quite potent, packing a stronger punch than other popular extracts in baking, like vanilla.
Almond essence or extract is generally considered safe to use in cooking unless you have a nut allergy.
View 3 ImagesJames served up some prune and armagnac tarts with almond frangipane, sticky glaze, and clotted cream(Image: X/@sat_jamesmartin)
Once he had finished the tart, James advised fans to serve them at room temperature or “nice and warm out of the oven” and to avoid serving them straight from the fridge.
“There we have it, a real classic!” James concluded proudly as claps could be heard in the studio.
Elsewhere on the show, James presented a beautiful strawberry meringue swan filled with whipped cream and fresh berries.
Served with a vibrant strawberry sauce, the recipe is described as “light, so beautiful and perfect for sunshine days!”
Meanwhile, chef Daniel showed off his pan-roasted sea trout with soy, lime, chilli, and fresh herbs, served with caramelised chicory in a glossy butter sauce.
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James Martin’s Saturday Morning airs every Saturday at 9.30am on ITV1.