To make your own Vanilla Extract

This is simple to make and just as easy to use. Split three vanilla beans so as to expose the seeds inside and then add them to approximately 30cl of Vodka. Store in a cupboard for at least one month, remembering to shake the bottle two or three times a week. After four or five weeks remove two of the beans: your vanilla extract is ready to use.

Vodka is ideal for the preparation of extract because it has no strong flavour of its own which might interfere with that of the vanilla. But Rum, too, lends itself superbly to the taste of vanilla and thus also makes for an excellent extract.

Balsamic vinegar, vanilla and port wine reduction

This is a fabulous recipe taken from the excellent book, ’The Vanilla Chef’ by Patricia Rain. The rich, slightly sweet and sour flavour of this sauce compliments beautifully a host of dishes including salads, grilled meats and even winter fruits.

1 cup of Balsamic vinegar
1 cup ruby port
1 large vanilla bean
1/2 cup caster sugar
Pure vanilla extract to taste

Split the vanilla bean, scrape out the seeds. Then in a heavy, non-stick pan combine the seeds and the split bean with the vinegar and port. Place pan over a medium heat and add the sugar just before the mixture comes to the boil. Simmer gently for about thirty minutes or until the sauce has become thick and syrupy. Once the mixture has been allowed to cool, add vanilla extract to taste and bottle. The author suggests adding a fresh bean at this stage. Ideally, keep refrigerated.

Crème Brulèe ( serves 4 )

2 Vanilla beans
500ml double cream
Yolks from 4 eggs
200g Caster Sugar

Split the vanilla beans lengthways and scrape out the seeds. Place seeds and used beans into a pan with the cream, not forgetting to give them a quick stir. Bring the cream slowly up to boiling point. Meanwhile whisk the sugar and egg yolk together until combined. Just as the cream reaches boiling point take off the heat and whisk gradually into the egg mix. Once completely combined, pour the mixture into four ordinary ramekin dishes. Place in deep roasting dish and fill with water to between half and three quarters the depth of the ramekin dishes. Place the roasting dish - your ‘bain marie’ - into an oven pre-heated to 120c for approximately 25 to 30 minutes. Ensure that the top of the mixture is partially set but the crème is still ‘wobbly’. Take out of the oven and allow to cool. Sprinkle with more caster sugar and caramelize either with a blow torch or under a very hot grill for a minute or so.