Nadiya Hussain’s banana thyme loaf
Makes 8-10 servings
- 4 small bananas – 3 mashed,
- 1 sliced lengthways
- 50g salted butter, melted,
- plus extra for greasing the tin
- 175g caster sugar
- Pinch of salt
- Large sprig of fresh thyme, leaves picked
- 120ml olive oil
- 75ml whole milk, at room temperature
- 300g self-raising flour, sifted
- For the salted caramel
- 100g caster sugar
- 45g salted butter
- 60ml cream
- ½tsp salt flakes
Leave the mashed bananas in a bowl for half-an-hour to oxidise – this will make them browner and add to the colour. Line and grease a 900g loaf tin and preheat the oven to 180°C/Fan 160°C/Gas mark 4.
Add the butter and caster sugar to the banana and mix till combined, then add the salt and thyme leaves, reserving a few to sprinkle over at the end. Pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth cake batter.
Pour the mixture into the tin and level off with a few sharp taps. Add the two slices of banana, cut-side up, and bake for 50 minutes to an hour, covering loosely for the final 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean.
Meanwhile, make the caramel by adding the sugar in an even layer into the base of a pan, on a medium to low heat, and watch as it turns to caramel, stirring occasionally. As soon as the sugar melts, add the butter. As soon as the butter has melted, add the cream and salt. Cook on a low heat for two minutes until you have a smooth caramel. Take off the heat.
Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out and leave to cool on a wire rack. Once cooled, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. Any extra is perfect served on the side.
Nadiya’s Fast Flavours by Nadiya Hussain (Penguin Michael Joseph, £22) is out now.
Ainsley Harriott’s brioche French toast with figs, hazelnuts & mascarpone
- 250g mascarpone
- Zest and juice 1 large orange
- 140ml single cream
- 6 ripe figs, halved lengthways
- 2tsp butter, plus extra for frying
- 2tbsp runny honey, plus extra to drizzle
- 30g blanched hazelnuts, roughly chopped
- 3 large eggs
- ½tsp vanilla bean paste or extract
- 1 heaped tbsp golden caster sugar
- 4-6 thick slices (2.5cm thick) brioche
- Icing sugar, for dusting
Preheat the oven to 200°C/180°C Fan/Gas mark 6. Line a baking tray with baking parchment. In a bowl, whisk the mascarpone and half the orange zest and juice. Add a splash of the cream if it needs loosening a little. Cover and chill.
Place the figs on the tray, cut-side up, and dot with a little butter. Drizzle the honey over the figs and squeeze over the remaining orange juice. Scatter over the hazelnuts and roast for 14 to 16 minutes or until the figs have caramelised. Remove from the oven and turn off the heat.
In a large, shallow dish, whisk the eggs with the cream. Add the vanilla, remaining orange zest and sugar and whisk. Melt a knob of butter in a pan over a medium heat. Dip each slice of brioche into the egg mixture a few seconds on each side.
Once the butter is foaming, add the brioche to the pan one or two slices at a time and cook for two minutes on each side until golden brown and crisp. Transfer to a wire rack in the still-warm oven while you cook the remaining slices.
To serve, slice the French toast in half and place two pieces on each plate. Top with the sticky figs, drizzling over any roasting juices, and a little extra drizzle of honey if you like. Add a spoonful of the mascarpone and dust with icing sugar.
Recipe from Ainsley’s Good Mood Food (Ebury Press). Ainsley’s Good Mood Food returns to ITV on 9 April at 11.40am.
Tom Kerridge’s blueberry, lemon and thyme pancakes
- 200g plain flour
- 1tsp cream of tartar
- 2-3tsp granulated sweetener
- 1tsp lemon thyme leaves, chopped
- 1tsp bicarbonate of soda
- Finely grated zest
- 1 lemon
- 175ml semi-skimmed milk
- 1 large egg
- 50g ricotta
- 200g blueberries
- Sunflower oil spray
- 2tbsp agave
Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle.
In a jug, whisk together the milk, egg and ricotta. Pour into the well in the flour mixture, then whisk until you have a thick, smooth pouring batter. Fold in half of the blueberries. Heat a non-stick frying pan over a medium heat and add a few sprays of oil.
Spoon three dollops of batter into the pan to form three pancakes. Cook for three minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while you cook the remaining pancakes.
Serve three pancakes each, scattered with the remaining blueberries and drizzled with agave.
Tom Kerridge will be appearing at Pub in the Park Festival (pubintheparkuk.com). Recipe from tomkerridge.com
Tom Kerridge’s creamy mushrooms, poached egg and asparagus
- 1 tbsp half-fat margarine
- 2 garlic cloves, finely chopped
- 150g chestnut mushrooms, thickly sliced
- 100g oyster mushrooms, roughly torn
- 8 asparagus spears, woody ends, trimmed and lower part of spears peeled
- 2 medium free-range eggs
- 1 tsp thyme leaves
- 1 tsp liquid aminos
- 1 tsp porcini and truffle paste
- 2 tbsp light single cream alternative
- 2 tbsp flat-leaf parsley leaves, finely chopped
- Sea salt and freshly ground black pepper
- 2 slices of granary bread, freshly toasted
- Salad cress or micro-cress, to finish
Heat a medium non-stick frying pan over a high heat and add the margarine. Once it has melted, add the garlic and both types of mushroom and cook, stirring frequently, for 4–5 minutes or until the mushrooms begin to soften and brown.
Meanwhile, add the asparagus spears to a pan of boiling salted water and simmer for 2–3 minutes until tender. Remove with tongs, drain and set aside; keep warm.
Stir the boiling water to create a whirlpool and crack in the eggs, one at a time. Poach at a simmer for 2–3 minutes until the egg whites are set and the yolks are still runny.
While the eggs are poaching, stir the thyme, liquid aminos and porcini and truffle paste into the mushrooms and cook for 1 minute. Stir through the ‘cream’ and chopped parsley, then taste and season with a little salt and pepper, if needed.
Place a slice of hot toast on each serving plate, lay the asparagus spears on top and spoon on the mushrooms. Using a slotted spoon, drain each poached egg (as soon as it is ready) and place on the mushrooms. Sprinkle with a little seasoning and scatter with cress to serve.
Dean Edwards’ flow-roasted tomato & harissa tartine
- 6 large ripe plum tomatoes, halved
- 1 garlic clove, crushed
- 2-3 fresh thyme sprigs, leaves picked,
- plus extra to garnish
- 1tbsp olive oil
- 1 ball burrata cheese
- 4 thin slices sourdough bread, toasted
- 2tbsp rose harissa
- Salt and pepper
Preheat the oven to 160°C/325°F/Gas mark 3 and line a baking tray with non-stick baking paper.
Place the tomato halves in a bowl along with the garlic, thyme and oil and season with a pinch of salt and pepper.
Toss around to make sure the tomatoes are well coated. Scatter on to the lined tray, cut side up, and roast in the oven for 45 minutes.
To serve, spread the burrata on the toast, then spoon on some harissa. Top with the tomatoes, then sprinkle on a little more thyme to garnish.
Dean Edwards will be at the Bath Food Festival (29-31 July) and Upton Country Park Food Festival (27-29 Aug). Recipe from Cook Slow: Light & Healthy by Dean Edwards (Hamlyn, £16.99).
Omar Allibhoy’s baked eggs with ham in tomato sauce
- 300g peas
- 300g asparagus or 1 red or green bell pepper, chopped
- 50ml olive oil
- 2 garlic cloves, thinly sliced
- 1 medium onion, finely chopped
- 4 slices serrano ham or
- 1 chorizo sausage, chopped
- 400g tin chopped tomatoes
- Pinch of sugar
- ½tsp sweet pimentón
- ½tsp hot pimentón
- 1tbsp finely chopped parsley,
- plus extra to garnish
- 4 eggs
- Salt and freshly ground black pepper
- Bread, to serve
Preheat the oven to 180°C/350°F/ Gas mark 4. Prepare a saucepan with boiling water and add the peas, asparagus and a pinch of salt. Boil for two minutes, then drain and rinse with cold water to stop the vegetables from cooking. Set aside.
Put the olive oil in a frying pan over a medium heat. Add the garlic and fry for a few seconds before adding the chopped onion and the ham or chorizo. Cook for about five minutes and then add the asparagus and peas.
Cook for a further five minutes before adding the chopped tomatoes, sugar, sweet pimentón, hot pimentón and a pinch of salt (don’t overseason at this point as the serrano or chorizo will release more salt when baking). Cook for 10 minutes over a low heat, then add the parsley.
Pour into a medium ovenproof dish or four individual dishes, crack the eggs over the top and season. Bake for seven minutes or until the egg is cooked to your liking. Garnish with a little finely chopped fresh parsley and serve with good bread.
Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day by Omar Allibhoy is out now (Quadrille, £14.99)
Ainsley Harriott’s tropical green smoothie
- 1 x 230g tin pineapple chunks in juice (or fresh pineapple and 2–3 tbsp juice)
- 1 large mango, peeled, stoned and chopped
- 1 avocado, peeled, stoned and roughly chopped
- 1 tsp chia seeds (optional)
- 100g baby spinach leaves
- 330–350ml chilled, unsweetened coconut water
- 4cm piece of fresh root ginger, peeled and grated
- 6–8 mint leaves, torn
- 1–2 tbsp honey or maple syrup (optional; to taste)
Put the pineapple chunks and their juice, the mango, avocado, chia seeds (if using) and spinach into a high-speed blender and pour over 330ml coconut water. Add the ginger and mint and blend until smooth.
Taste for sweetness and add a little honey or maple syrup if required. If it is too thick, add a dash more coconut water and pulse again. Pour into chilled glasses and enjoy.