Prep Time: 10 minutes Cook: 55 minutes Serves: Makes 1 x loaf
Ingredients 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed) 1/3 cup melted butter, unsalted or salted 1 teaspoon baking soda Pinch of salt 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet) 1 large egg, beaten 1 teaspoon vanilla extract 1 1/2 cups of all-purpose flour
Method Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Prep Time: 10 Cook Time: 1 hour 20 minutes Serves: 6 - 8
Ingredients 1 lemon 200g caster sugar for the cake 125g caster sugar for the icing 250g self raising flour 1 pinch of salt 1 teaspoon baking powder 250g softened unsalted butter 4 large eggs
Method Preparation Preheat the oven to 325f / 160c / Gas Mark 3 Line a 18cm / 9 inch cake tin with baking paper Zest and Juice the lemon (place the juice to one side for later) Mix the zest and 200g of the sugar in a food processor Sift the flour,salt and baking powder and add with the eggs and butter to the food processor Mix well, pulse, shake and remix! Pour mixture into the prepared tin, smoothing out the top with a spoon / knife Bake uncovered for about an hour Remove the cake from the oven and place on a rack to cool After half an hour of cooling mix the remaining 125g sugar and lemon juice together Place a large plate underneath the rack and spoon the icong over the cake Try and cover the sides as well by smearing it with a knife / spoon You can re use the excess syrup that has drained on to the plate back over the top of the cake. Leave the cake to cool and enjoy! You could also slice the cake in half (horizontally!) using a bread knife and add a layer of lemon curd, double cream or lemon butter icing!

Prep Time: 15 minutes Cook Time: 30 minutes Makes: 30 pieces
Ingredients 250g sweetened condensed milk 250g icing sugar, sifted, plus extra for dusting 200g dessicated coconut pink edible food colouring, optional
Method Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it’s well combined – use your hands, if you like. Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.