5 tablespoons Olive Oil
250g Plain Flour
1 teaspoon Bicarbonate of soda
150g Ripe bananas, mashed
120g Organic carrots, grated
1/2 teaspoon salt
1 teaspoon Ground Cinnamon
50g Walnuts (Optional)
Preheat the oven to 180 C/Gas 4. Grease a 900g loaf tin. In a bowl, combine the oil and sugar. Add the eggs and mix well. Combine the flour, bicarb, salt and cinnamon. Gradually add to the oil and egg mixture. Stir in banana, carrots & nuts, if using. Pour into the loaf tin and bake for 55-65 minutes or until a skewer inserted near the centre comes out clean. Cool for 15 minutes before removing from the tin onto a wire rack to cool completely.
Medium Organic Potatoes
Preheat the oven to 200 C/Gas 6. Place each potato in the bowl of wooden spoon (like you would carry an egg in an egg and spoon race) and cut across at about 3mm intervals. When they are all cut, put a baking tray/tin on the hob and add approximately 50g of butter along with 5 tablespoons of olive oil to the tray and heat until sizzling. Carefully place the potaotoes into the tray cut side down and then turn them over, spoon the fat over them. Sprinkle with salt and cook in the oven for 45 minutes – 1 hour. Test to see whether the flesh is soft.
A great side dish for any meal!
7 Medium Organic Onions
2 Medium Shallots
1 Sweet Red Pepper, grilled, peeled, seeded and diced
1 Red Chilli, seeded and diced
270ml Balsamic Vinegar
50ml Red Wine Vinegar
220g Dark Brown Sugar
7cm Cinnamon Stick
2 Bay Leaves
1 Large sprig of Rosemary, leaves picked and chopped
Peel and chop the onions and shallots into chutney size pieces. Put the olive oil into a pan and heat up. Add the onions, shallots, bay leaves, cinnamon stick and rosemary. Cook for 20 minutes on a low heat or until the onions are golden and sticky. Add the chilli and pepper and cook for a furher 5 minutes. Add the vinegar and sugar and simmer on a low heat until thick. Spoon into sterilised jars. The chutney can be left for 4-6 weeks to develop flavour.
Lovely with cheese and biscuits!
Organic baby Carrots (Or sliced large carrots)
3 tablespoons Olive Oil
Salt and Pepper
3 tablespoons Honey
1 1/2 tablespoons Apple Cider Vinegar
2 1/2 tablespoons Parsley, chopped
1 tablespoon Thyme leaves, chopped
Preheat the oven to 200 C/Gas 6. Place carrots in a mound on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper, toss to coat evenly. Spread out the carrots on the tray and roast in the oven for 20 minutes. Remove from the oven. In a bowl, mix the honey and apple cider vinegar together. Drizzle this mixture over the carrots and toss well. Return to the oven and roast for another 15-20* minutes. Remove from the oven, toss again and sprinkle with parsley and thyme.
*Reduce roasting time if thinner sliced carrots are used.
3 Organic Carrots, chopped
1 Apple, cored and chopped
1 tablespoon Fresh Lemon Juice
Press the raw carrots and apple through a juicer, stir in the lemon and sprinkle with a little salt.