Lighter banoffee pie

Angela Nilsen applies her magic touch to this classic banana and toffee dessert with shortcrust base and cream filling

Falafels with spicy tomato & cashew sauce & poached spring vegetables

A vegan and gluten-free chickpea feast with a delicious dipping sauce and poached asparagus, carrots, radishes and broad beans

Asian lamb & grapefruit noodle salad with ginger dressing

A vibrant Asian-style salad with citrus flavours, fried shallots, seared lamb, herbs and light noodles

Fruity traybake

A moist sponge made from banana, apple, carrots and mango, topped with a fruity cream cheese frosting

Roasted squash, shallot, spinach & ricotta pasta

Use your favourite wholemeal shapes and add roasted butternut, shallots, creamy Italian cheese and spinach for a hearty Italian pasta dish

Hot Elvis toastie

Pay homage to The King with this indulgent peanut butter and banana toasted sandwich. Serve with ice cream for brunch or dessert

Maryland chicken

Contains pork – recipe is for non-Muslims only
This Southern-spiced roast chicken dish is served with buttery mashed sweet potatoes with a secret ingredient – banana

Golden-glazed carrot, mushroom & hazelnut tart

Vegetarian guests? This individual puff pastry pie makes the perfect, stress-free offering

Breakfast muffins

Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit

Fudgy fig roll

The flavours of the traditional biscuit are turned into a Swiss roll, with added nutmeg, cinnamon, banana in the sponge and a touch of fig jam

Summer braised chicken with tomatoes

A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal

Balinese chicken satay

An aromatic satay from the Four Seasons Cooking School in Jimbaran – serves 6 as a starter, 4 as a main