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.
From France, Spain, Italy, Greece right round the Middle East and Africa, everyone makes ratatouille and they all have their own style.
It is one of the greatest dishes and it’s an interesting thing that all of the best vegetable dishes are great served hot or cold. Personally I like black pudding and haggis cold but that’s another story!
It’s wonderful, both France and Spain claim it was their invention but personally I think it’s Italian.
They are the princess of summer fruits and very different but no less flavoursome than the king and queen of Summer fruits – strawberries and raspberries and the crown prince, black cherries!
Give this recipe a try. You’ll be in berry paradise!
Individual Blueberry Trifles
For the Purée
250g of blueberries
500ml of stock Syrup
For the Sponge
Throw some smoked chicken in the blender with a handful of fresh tarragon, a dash of olive oil, a chunk of cucumber and a glug of pineapple juice. Then just give it a good blitz in the blender until it’s a soup consistency.
Serve with a good dollop of sour cream and some blanched sweetcorn and some crispy pancakes with sliced cucumber on the side. It’s a delicious, smoky, sweet and meaty soup. If you fancy, you can also add some leek or garlic to the soup and serve with some crushed brazil nuts sprinkled on top.