drizzleanddip

This recipe is taken from ‘The 30 minute cook’ by Nigel Slater, who is one of the cook book writers I regularly refer back to, and his books are the ones that I regularly cook from.

His food is real.  No wonder he called his first book ‘Real fast food’ and a later book just ‘Real food’.

In the 30 Minute cook, he has compiled an eclectic mix of recipes from Europe, Asia, north Africa and the Middle East. I find them inspiring, accessible and downright tasty.

And, like all good cook books it includes some stunning close up ‘food porn’ images that always has the food as the hero and are high on the drool factor.

Now bananas are a polarising fruit, you either love them or you hate them. I have three good friends who loath them with such a passion, they consider it torturous to be anywhere near a peeled one, let alone be in the same room. I suspect its a textural thing that causes this adverse reaction, followed by the smell and then the taste.

I fall into the former category and am very fond of this fruit. It’s character and texture change when baked, which is why I love this recipe.

The smell of this dessert as you open the pouch is indeed exquisite and its flavour is intense and tropical.

Recipe on Drizzle and Dip