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Instant coffee banana bread

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 6–8

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 3 very ripe bananas, peeled and roughly chopped
  • 110g/3¾oz caster sugar (or soft light or dark brown sugar)
  • 2 free-range eggs, beaten
  • 1 tbsp instant coffee, dissolved in small amount boiling water, or 1 espresso shot
  • pinch nutmeg (or cinnamon or 1 tbsp finely chopped stem ginger)
  • pinch salt
  • 85g/3oz unsalted butter, melted, plus extra for greasing
  • 225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)
  • 100g/3½oz chocolate, broken into small pieces (optional)

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin).

  2. Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Pour into the tin and bake for 50 minutes.

  3. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices.

Coconut lentil dal with crispy cockles

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the coconut lentil dal

  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 knob fresh root ginger, peeled and finely chopped
  • 2 celery sticks, chopped
  • 1 carrot, peeled and finely chopped
  • 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)
  • 1 tsp paprika
  • 3 tomatoes, roughly chopped
  • 150g/5oz green lentils from a tin, drained, divided
  • 100g/3½oz red lentils
  • 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water)

For the garnish

  • 1 tbsp olive oil
  • pinch dried chilli flakes, to garnish
  • pinch coriander seeds, toasted and lightly crushed, to garnish (optional)
  • pinch cumin seeds, toasted and lightly crushed, to garnish (optional)
  • few coriander leaves, to garnish (optional)

For the crispy cockles (optional)

  • vegetable oil, for deep frying
  • 25g/1oz polenta
  • 100g/3½oz cockles, from a jar, drained
  • salt and freshly ground black pepper

Method

  1. To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through.

  2. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper.

  3. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves.

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