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Easy banana cake recipe
To make the recipe without weighing scales, you will need a clean individual yoghurt pot with a capacity of 125g. When measuring this way all ingredients should be level with the top. You will need 1 pot of soft brown sugar, 1 pot of vegetable oil and 3 pots of self-raising flour. Rinse and dry the pot before measuring the flour. Follow the recipe, using the ingredients as directed in the method above. Recipe variations You can stir in a handful of sultanas, nuts or chocolate chips into the banana cake batter before pouring the mixture into the prepared tin. (If adding any of these up the cooking time by 5–10 minutes.) How ripe should bananas be for banana cake? The flesh of the bananas should be very soft so they are easy to incorporate into the cake mixture. Bananas get sweeter as they ripen and this recipe has been tested using very ripe bananas. It’s a great recipe for using up old bananas with black skins. If your bananas are slightly less ripe than is ideal, take care to mash them very thoroughly before adding the other ingredients. Alternatively, put them in the freezer overnight and, after they have defrosted, they will be perfectly soft and squishy for baking with. Other recipes for using up over ripe bananas include Healthy banana pancakes, Banana cookies, Banana and chocolate muffins, Banana milkshake, Banana and chocolate brownie pudding and Vegan flapjacks.
Elderflower cordial recipe
 Homemade elderflower cordial is so much better than anything you can buy. Serve with sparkling water for a refreshing drink or sparkling wine for a delicious cocktail. 30 elderflower heads 1.7litres/3 pints boiling water 900g/2lb caster sugar 50g/2oz citric acid (available from chemists) 2 unwaxed oranges, sliced3 unwaxed lemons, sliced 30 elderflower heads 1.7litres/3 pints boiling water 900g/2lb caster sugar 50g/2oz citric acid (available from chemists) 2 unwaxed oranges, sliced 3 unwaxed lemons, sliced Method Gently rinse over the elderflowers to remove any dirt or little creatures. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Add the citric acid, the orange and lemon slices, and then the flowers. Leave in a cool place for 24 hours, stirring occasionally. Strain through some muslin and transfer to sterilised bottles. Gently rinse over the elderflowers to remove any dirt or little creatures. Gently rinse over the elderflowers to remove any dirt or little creatures. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Add the citric acid, the orange and lemon slices, and then the flowers. Add the citric acid, the orange and lemon slices, and then the flowers. Leave in a cool place for 24 hours, stirring occasionally. Leave in a cool place for 24 hours, stirring occasionally. Strain through some muslin and transfer to sterilised bottles. Strain through some muslin and transfer to sterilised bottles.
Grilled lamb with feta and lemon recipe
 Crisp lamb chops, fresh herbs, lemon and creamy feta are combined in this super-quick supper from Nigel Slater 1 small handful fresh oregano sprigs1 small handful fresh thyme sprigs fruity olive oil, for drizzling and fryingsalt and freshly ground black pepper1 block good-quality feta cheese1 lemon, juice only, to taste6-8 lamb cutlets 1 small handful fresh oregano sprigs 1 small handful fresh thyme sprigs fruity olive oil, for drizzling and frying salt and freshly ground black pepper 1 block good-quality feta cheese 1 lemon, juice only, to taste 6-8 lamb cutlets Method Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently.Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle.Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant. Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently. Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently. Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle. Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle. Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant. Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant.
Posh potato salad recipe
Potato salad with lovage Potatoes love lovage: this celery-like garden herb is a match made in heaven with new potatoes. But you can always use fresh parsley if it's not available. 2 free-range egg yolks2 tbsp Dijon mustard 1 lemon, juice only1 tsp white wine vinegar 100ml/3½fl oz extra virgin olive oil100ml/3½fl oz sunflower oil7-8 cornichons, finely chopped pinch freshly ground black pepper 2 tbsp capers, drained 1 large garlic clove, chopped 3 anchovies in oil, drained and choppedsmall handful fresh dill, choppedsmall handful fresh tarragon, chopped small handful fresh lovage, chopped½ small red onion, chopped 500g/1lb 2oz Pink Fir Apple potatoes, boiled until tender and cut into small chunks salt 2 free-range egg yolks 2 tbsp Dijon mustard 1 lemon, juice only 1 tsp white wine vinegar 100ml/3½fl oz extra virgin olive oil 100ml/3½fl oz sunflower oil 7-8 cornichons, finely chopped pinch freshly ground black pepper 2 tbsp capers, drained 1 large garlic clove, chopped 3 anchovies in oil, drained and chopped small handful fresh dill, chopped small handful fresh tarragon, chopped small handful fresh lovage, chopped ½ small red onion, chopped 500g/1lb 2oz Pink Fir Apple potatoes, boiled until tender and cut into small chunks salt Method Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes.Mix all together and add salt to taste. Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes. Mix all together and add salt to taste. Mix all together and add salt to taste.
Curranty cordial recipe
 This deliciously fruit cordial is made with redcurrants, blackcurrants and strawberries. Great diluted with water or added to cocktails. 225g/8oz redcurrants225g/8oz blackcurrants100g/3½oz strawberries250g/9oz granulated sugar1 lemon, juice only 225g/8oz redcurrants 225g/8oz blackcurrants 100g/3½oz strawberries 250g/9oz granulated sugar 1 lemon, juice only Method Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan.Bring all of the ingredients to the boil and simmer for 20 minutes.Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy.Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan. Bring all of the ingredients to the boil and simmer for 20 minutes. Bring all of the ingredients to the boil and simmer for 20 minutes. Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy. Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy. Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Recipe tips Store this cordial in the fridge and drink within a week.
Raspberry and coconut cake recipe
 Perfect for bake sales and teatime treats, this easy raspberry and coconut cake is bursting with summer flavours. 350g/12oz self-raising flour2 tsp baking powder350g/12oz unsalted butter, softened350g/12oz caster sugar6 free-range eggs200g/7oz desiccated coconut2 limes, juice only350g/12oz raspberries, plus extra for decoration150g/5oz raspberry jam, thinned with a little hot water 350g/12oz self-raising flour 2 tsp baking powder 350g/12oz unsalted butter, softened 350g/12oz caster sugar 6 free-range eggs 200g/7oz desiccated coconut 2 limes, juice only 350g/12oz raspberries, plus extra for decoration 150g/5oz raspberry jam, thinned with a little hot water 200g/7oz desiccated coconut, toasted 200g/7oz desiccated coconut, toasted Method Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper.To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries.Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through.Remove the cake from the oven and immediately spread the jam over the top.Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top.To serve, cut the cake into squares. Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper. Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper. To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries. To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries. Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through. Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through. Remove the cake from the oven and immediately spread the jam over the top. Remove the cake from the oven and immediately spread the jam over the top. Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top. Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top. To serve, cut the cake into squares. To serve, cut the cake into squares.
Summer berry jam recipe
 Capture the best of summer's fruit with this quick jam recipe. Try it with any combination of strawberry, raspberry, blueberry and blackberry. 750g/1½lb mixed berries including strawberries, raspberries, blueberries or blackberries100ml/3½fl oz water400g/14oz jam sugar 750g/1½lb mixed berries including strawberries, raspberries, blueberries or blackberries 100ml/3½fl oz water 400g/14oz jam sugar Method Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes.Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich.The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes. Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes. Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich. The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. Recipe tips Prepare the jam jars by washing in hot soapy water and leaving to dry in the oven at 130C/250F/Gas ½ for 10-15 minutes. Stand the lids in a pan of boiling water for 10 minutes. Drain and allow to cool before handling. Fill the jars while still warm. Try adding the scraped seeds of a vanilla pod to the pan with the sugar for a delicious vanilla flavour.
Raspberry chia seed pudding recipe
 This low-sugar (and potentially vegan) chia seed pudding is the perfect dessert for hot days but it's also a great make-ahead breakfast for lazy mornings. This dessert provides 575 kcal, 7g protein, 22g carbohydrate (of which 11.5g sugars), 52g fat (of which 32g saturates), 12g fibre and 0.1g salt per portion. 400g/14oz of full-fat crème fraîche (see the recipe tips for a vegan alternative)6 tbsp chia seeds 2 tbsp vanilla extract4 tsp honey, preferably raw, to taste300g/10½ raspberries20 drops pure stevia extract 400g/14oz of full-fat crème fraîche (see the recipe tips for a vegan alternative) 6 tbsp chia seeds 2 tbsp vanilla extract 4 tsp honey, preferably raw, to taste 300g/10½ raspberries 20 drops pure stevia extract small handful toasted desiccated coconut or chopped almonds½ unwaxed orange, grated zest only small handful toasted desiccated coconut or chopped almonds ½ unwaxed orange, grated zest only Method Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet.Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight.To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet. Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet. Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight. Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight. To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. Recipe tips As an alternative to the crème fraîche you can use 80g/3oz cashews. Put the cashews in a bowl and pour over 500ml/17fl oz of cold water. Soak for 3 hours, then drain well and rinse under cold running water.
Cornbread recipe
 Feel free to experiment with flavours in this simple cornbread recipe: we've tried adding jalapeno peppers and cheese and both were delicious. This recipe can either be baked in tray or a muffin tin lined with paper cases. 375g/13oz plain flour225g/8oz cornmeal (also known as fine polenta)1 tsp salt4 tsp baking powder110g/4oz sugar480ml/17fl oz milk (any type)2 free-range eggs 110g/4oz butter, melted, plus extra for greasing small tin sweetcorn kernels, drained (or use fresh sweetcorn) 375g/13oz plain flour 225g/8oz cornmeal (also known as fine polenta) 1 tsp salt 4 tsp baking powder 110g/4oz sugar 480ml/17fl oz milk (any type) 2 free-range eggs 110g/4oz butter, melted, plus extra for greasing small tin sweetcorn kernels, drained (or use fresh sweetcorn) Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases).In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases). Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases). In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.
Hedgerow jelly recipe
Bearing in mind the berries bring the flavour in this recipe and the crab apples bring an amazing gelling quality, use a mix of roughly 40–50 per cent crab apples to berries. If you can’t find crab apples, replace with some sharp cooking apples. Make a quick note of what ingredients are used because, if you produce an absolute winner, you can recreate it another year. The setting point gel test is traditionally known as the ‘wrinkle’ test but I prefer to call it the gel test because at this point it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam or jelly is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. You can add a few cloves, cinnamon sticks, star anise or other warming spices when the fruit is being cooked, if you like.