Banana Cinnamon Swirl loaf

I love baking and can't think of many things that create that sense of clam and contentment in a household like a freshly baked homemade cake. The weather in Lancashire is currently blustery but still fairly mild for the time of year and we have only experienced one frost so far this season, I love cooking with warming spices and cinnamon in one of my absolute favourites and thought that the addition of a cinnamon sugar swirl would work well and oh my it does. Since coming up with this twist on a basic banana loaf I have made this loaf at least 4 times already, its that good.

Its falling off a log simple to make, an easy recipe and another one for using up manky bananas, as mentioned earlier I love cinnamon and buy it in industrial quantities, just make sure that it still fragrant before baking as you want that beautiful cinnamon amours to perfume your whole house whilst you are baking.

What you need

• 3 soft ripe bananas - peeled
• 1 egg - free range
• 1 tsp bicarbonate of soda
• 1 1/2 cup of plain flour
• 3/4 cup of granulated sugar
• 1 tsp vanilla paste or extract
• 1/3 cup of melted butter or if diary free - sunflower oil

For the swirl

• 1 tbsp ground cinnamon
• 1/3 cup of granulated sugar

You also need a 2lb loaf tin, lined

What you do

• Preheat the oven to 180c
• Mix the swirl ingredients together in a ramekin, put to one side.
• Mash the bananas in a large bowl with a fork until you have a smooth puree, add the vanilla to the bowl.
• In the large bowl, I use my stand mixer add all the other ingredients (except the swirl mixture) and mix until you have a smooth mixture
• Pour half of the mixture into the prepared pan and sprinkle with just over half of the cinnamon swirl mixture
• Top with the rest of the banana cake mixture, smooth level with a palette knife and then sprinkle the top with the remaining cinnamon sugar mixture.
• Bake for 50-60 minutes until the cake tests baked with a skewer
• Cool initially in the tin for 15 minutes and then cool fully on a wire rack.

Back of the fridge frittata

This recipe came about by combination of wanting to use a few bits and bats that were hanging around in the fridge and the ongoing battle of egg mountain (i.e a recipe that uses plenty of eggs), so using a Spanish omelette as the basis the back of the fridge frittata was born.

Its a versatile forgiving recipe that can use a variety of ingredients and is frugal and filling, its also great to serve cold with salad in a lunchbox (As I have done on several occasions) or as tapas cut into bite size squares with olives with a glass of wine or beer.

What You need

• Onion - large finely chopped
• 1 tin of potatoes - drained (or quantity of cold leftover cooked potatoes) - sliced about the thickness of a £1 coin
• Salami or chorizo (if using)
• Red pepper / green peppers (could be out of a jar)
• Mushrooms (optional)
• Salt and pepper
• 6 eggs - whisked
• Olive oil

Large frying pan and pre heated grill (broiler for our US friends)

What you do

• Heat some olive oil in the frying pan over a medium heat
• Add the onions and cook gently until softened and add the chorizo
• Cook the peppers and mushrooms (if uncooked) in the same pan
• Now add the sliced potatoes, move around in the pan ensuring nothing is sticking
• Season with salt and pepper
• Pour over the eggs and cook until set around the sides
• Place under the pre heated grill until golden and bubbling
• Serve in generous wedges
• Or allow to cool and pack in the fridge for a quick snack or easy lunch dish.

Here it is served with a freshly picked salad from the garden, the salad contains rocket, spinach and mizuna. If you wanted to make this vegetarian just omit the chorizo and of course this is naturally gluten free. Courgette, aubergine or artichoke would also make tasty additions to the dish.