If banoffee isn’t everyone’s favourite dessert flavour then it’s surely in their top 5. This sheet cake is incredibly easy to make if you’re using store-bought dulce de leche, and only slightly more difficult if making your own.
If you prefer to keep breakfast simple, or if you’re overdue a trip to the shops, then these banana pancakes are for you. Why? They use just two ingredients – bananas and eggs – plus whatever you choose to top them with. They’re gluten-free too.
We couldn’t not mention banana bread. For decades it’s been the culinary standard for using up old bananas, and for good reason. It’s pretty good even when done badly, but we reckon this recipe is one of the best.
If you’re looking to put a spin on an old favourite, then try this upside-down pull-apart monkey bread. It works equally well for picnics and very informal brunches. Just be sure to provide plenty of napkins.
The strawberry and banana combo is a great way to start your day on a high note. Using at least some frozen fruit is a surefire way of making super smooth smoothies, so freeze your fruit as soon as you know you won’t be eating it all fresh.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
Chilean sea bass is famed for its rich, buttery flavor, which has been compared to cod, and its tender, flaky texture. It is also a highly versatile fish, and pairs beautifully with many different spice combinations and sauces.