Knickerbocker glories, banana splits and banana milkshakes are all great but there is so much more you can do with bananas. They can be used in savoury dishes as well as sweet.
We use about 60 – 70 bananas a week in the restaurant but most of them go into savoury dishes. We have a dish on the menu at the moment that is cottage cheese, roast bananas, coriander and spices and it’s served alongside a chicken dish.
Here’s some exciting ways of working with lettuce:
Gem – blend it with some natural yogurt, dill, salt, pepper and a splash of vinegar. It makes a lovely dip or chilled soup. It’s excellent with oysters.
Or try taking an apple, slice a wedge from it, wrap it in some gem lettuce with cottage cheese, salt & pepper and eat it like an enchilada.