2 Split open the skins and serve the bananas in their peel with jam or honey, a sprinkling of chopped nuts and yoghurt.
Feeds 4
1–2 tbsp sunflower oil
4 bananas, peeled and chopped into 3 pieces each
400ml of Coating Batter
1–2 tbsp runny honey or maple syrup
Method
1 Heat the oil in a large frying pan until hot, then dip each piece of banana in the coating batter.
2 Fry in the pan for 2–3 minutes, turning with a spatula, until golden brown.
3 Drain on kitchen paper and serve hot, drizzled with honey or maple syrup.
Feeds 4. Great for using up overripe fruit
300g yoghurt
1 tbsp runny honey
1 tbsp currants, raisins or sultanas
1 tbsp porridge oats
150g ripe strawberries
Method
1 Mix together all the ingredients and serve.
– ALTERNATIVELY –
Feeds 4
a stack of 8 Pancakes
an assortment of sliced fruit to fill them with
These are some of my favourites:
Feeds 4
You will need an ovenproof pie dish approximately 14 × 18cm
350g cooked rice (140g uncooked rice cooked according to packet instructions)
225g strong Cheddar, grated
150ml milk or stock made from boiled water mixed with 1 tbsp Marmite or Vegemite
30–60g butter or margarine
sea salt and freshly ground black pepper
Method
1 Preheat the oven to 170°C (325°F), Gas 3. Layer the cooked rice and the grated cheese in the pie dish (starting and ending with rice), lightly seasoning with salt and pepper and adding a little milk or stock to each layer as you go. Feel free at this stage to add any cooked beans, vegetables, meat or fish – this is a chance to use up perfectly good leftovers.
2 Dot with knobs of butter and bake for 20–30 minutes until golden brown.
Makes 16–18. Feeds 4
900g potatoes, mashed (for a reminder of how to make mashed potato, see Buttery Mash but don’t add butter or seasoning)
2 tbsp breadcrumbs
5 eggs
2 tsp tomato purée
3 garlic cloves, crushed and finely chopped
3–4 tbsp vegetable oil
sea salt and freshly ground black pepper
Method
1 Mix together all the ingredients except the oil and season with salt and pepper.
2 Heat the oil in a large frying pan and when hot, drop tablespoons of the mixture into the pan and cook until brown on both sides, turning once.
Sliced Potatoes and Crispy Bacon in Rich White Sauce
Feeds 4
900g potatoes, scrubbed or peeled, as preferred
2 tbsp vegetable oil
55–85g streaky bacon, cubed
1 large onion, finely chopped
2 level tbsp plain white flour
570ml milk
a little freshly grated nutmeg
sea salt and freshly ground black pepper
Method
1 Cut the potatoes in half and place in a large saucepan. Cover in cold water and bring to the boil, then reduce the heat and simmer gently for about 15 minutes until tender. Cut one of the larger pieces in half to check it is cooked through.
2 While the potatoes are boiling, heat the oil in a large pan. Add the bacon and fry for 3–5 minutes over a medium heat. Add the onion, stir and continue to cook for another 3–5 minutes until the onion is golden.
3 Sprinkle over the flour and gradually add the milk. Stir well, grate in some nutmeg to taste, and simmer gently for 5 minutes.
4 Drain and cut the potatoes into 2–3cm thick slices while they are still hot.
5 Season the potatoes with salt and pepper then add to the sauce. Stir and simmer together for 5–10 minutes. Serve immediately.
Feeds 4
4 medium-size baked potatoes (see steps 1–2 of Jacket Potatoes)
60g butter
sea salt and freshly ground black pepper
Method
1 Split the baked potatoes in half and scoop the cooked potato out of the skins and into a bowl. Season