Recipes

Great menu ideas from simple ingredients

Banana Cake

140g butter, softened, plus a little extra for greasing the tin

140g caster sugar

2 large eggs, beaten

140g self raising flour

5ml (1tsp) baking powder

2 very ripe bananas, mashed

50g icing sugar

Heat oven to 180°C/160°C fan/gas 4.
Butter and flour a 900g (2lb) loaf tin.
Cream together 140g softened butter and 140g caster sugar until light and fluffy.
Slowly add 2 beaten eggs with a little of the flour.
Fold in the remaining flour, 5ml (1tsp) baking powder and 2 mashed bananas.
Pour the mixture into the prepared tin and bake for about 50 mins until golden.
Cool in the tin for 10 mins, then remove to a wire rack.
Mix 50g icing sugar with 10-15ml (2-3tsp) of water to make a runny icing.
Drizzle the icing across the top of the cake and decorate with a handful of banana chips if desired.

500g white or wholemeal bread

500g mixed dried fruit

85g mixed peel

20ml mixed spice

600ml milk

2 large eggs (beaten)

140g sugar

Zest of 1 lemon (optional)

100g butter, melted

30ml demerara sugar

Tear bread into a large mixing bowl and add fruit, peel and spice.
Pour in milk and stir well to completely
Add eggs sugar and zest of lemon.
Set aside for 15 mins to soak.
Heat oven to 180°C/160°C fan/gas 4.
Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara sugar.
Bake for 1½ hrs until firm and golden.
Cover with foil if it starts to brown too
Turn out of the tin and strip off the paper.
Cut into squares and serve warm.

½ small red onion (finely chopped)

8 medium tomatoes (coarsely chopped & drained)

2 - 3 garlic cloves (crushed)

6 - 8 leaves of fresh basil (finely chopped)

30ml balsamic vinegar

60 - 80ml extra virgin olive oil

1 small baguette

More Recipes coming soon