This is fabulous fresh and smashing toasted! It can be made ahead of schedule and frozen in inch thick slices. I send it in the kid’s lunch boxes, to work with my hubby and even serve it for breakfast on those beautiful autumn days where you just wake up wanting melted butter to ooze down something scrumptious!
125 g butter
1 cup brown sugar
Pinch of bi-carb soda
Sprinkle of cinnamon sugar
Sprinkle of nutmeg, less than half the sprinkle size of the cinnamon!
2 mashed overripe bananas
2 cups plain flour
Beat the butter and sugar together, then add the eggs one at a time. Add the mashed banana and spices and stir, then add the flour and bi-carb. Once combined really well, spoon into a lined log tray and bake at 180 degrees Celsius for approximately 50-60 minutes. The smell of your home will draw everyone in, and you’ll all be bananas together!
This is my version of the Persian dish morqezafarani, which is not true to the traditional ingredients. It is lovely and aromatic, vibrant in colour and can be served with Mediterranean vegetables, Persian rice, tadig, or as a plate on a smorgasbord of Persian loveliness! Sometimes simple is best, but that doesn’t have to mean its plain!
1.5 Kg chicken breast cubed into large pieces
1 ½ tsp ground saffron or about 10 strands
½ tsp ground cinnamon
1 tsp ground turmeric
2 lemons cut in half – but if you don’t usually like lemon just use one.
2 red onions
Splash olive oil
Fresh coriander sprigs
Splash the olive oil in the bottom of your slow cooker or deep oven proof dish. Add the chicken, onions, spices then top with water until almost covered. Slow cook in the cooker or oven for around 4 hours, turning once or twice in that time. Once the dish is ready for serving, stir it up and add some freshly picked coriander. Serve with whatever your heart desires. I served it with hard boiled eggs, steamed Persian rice, biryani, pan fried Mediterranean vegetables and some olives and artichokes.