Banoffi Pie

Ingredients

275 g butter
250 g ginger biscuits, crushed
175 g caster sugar
397 g can sweetened condensed milk
4 bananas, sliced in a little lemon juice to avoid discolouring.
300 ml double cream, lightly whipped
25 g plain chocolate, grated

Method

1. Melt 115 g butter, stir in the crushed biscuits.  Press into the base and sides of a 19 cm loose bottom fluted flan tin.  Chill until firm.
2. Place the remaining butter and sugar in a non-stick pan and heat gently, stiring until the butter melts.
3. Add the condensed milk and heat, stirring continuously until simmering.  Simmer on a low boil for exactly 5 minutes to make a light golden toffee sauce.
4. Pour over the biscuit base and allow to cool and set in the fridge for 1.5 to 2 hours.
5. Slice 2 bananas and place over the toffee.  Spread with whipped cream.
6. Prior to serving decorateed with remaining sliced bananas and sprinkle with grated chocolate.

Brandy Syllabub

Serves 6. Suitable for vegetarians and is gluten and wheat free. Eggless.

Only 10 minutes preparation time plus infusing and chilling.

Ingredients list

Rind and juice of 1 lemon
75 g Caster Sugar
1 tbsp Cognac or Brandy
5 tbsp Sweet White Wine
300 ml Double Cream

Method

1. Place the lemon rind, juice, sugar, brandy and wine in a bowl.  Mix well and leave to stand for 2 hours.
2. In a mixing bowl, whisk the cream until it forms soft peaks.
3. Strain the infused brandy mixture into the cream and whisk until well blended.
4. Transfer to small serving glasses and chill for at least 1 hour.  Serve chilled with sponge fingers.

Lamb Rogan Josh

This is a very spicy dish.  Takes 20 minutes to prepare and 45-60 minutes to cook.

Ingredients list:

• 2 inches fresh root ginger peeled and chopped
• 8 garlic cloves, finely chopped
• 4 bay leaves
• 16 cardamom pods, cracked
• 750 g lamb steak, chopped into cubes
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 4 small onions, finely chopped
• 4 teaspoons tomato purée
• 4 x 2 cm cinnamon sticks
• 2 teaspoons paprika
• 1 tablespoon olive oil

Method 

1. Place ginger and garlic in a small blender and blend to a paste with 2 teaspoons of water.  If you don't have a blender, finely chop both and use a pestle and mortar to blend together into a paste.
2. Pre-heat a non stick lidded pan and add 1 tablespoon of olive oil (for a healthier version you can use low fat cooking spreay).  Add the bay leaves, cinnamon sticks and cardamom pods.  Then add the lamb pieces and cook until brown.  Remove the lamb with a slotted spoon and set aside.
3. Add onion to the pan and cook for 4-5 minutes until it browns at the edges.
4. Then add the garlic and ginger paste to the onions in the pan.  Stir for 30 seconds before adding all remaining spices and tomato purée.
5. Return the lamb to the pan and add 100 ml of water.  Mix together well and bring to the boil.
6. Cover and simmer gently for 45-60 minutes or until the meat is tender.