The Tropical Treat

Vegetarian

Coconut brownies

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Chocolatey, dense and deliciously rich coconut brownies. I found this brownie recipe through the British Bake Off star Edd Kimber’s instagram and boy are they good.

The original recipe calls for wholemeal rye flour which Edd says adds a distinctive flavour but I accidentally picked up white rye flour (typical!). I imagine both would work beautifully with this recipe so take your pick. 

Adding coconut is my tropical twist to this as I think it pairs amazing well with chocolate. Of course chocolate is another tropical treat, derived from cacao (which the Aztecs dubbed the food of the gods) and is native to South America.  

This is definitely something to bake on the weekend since it involves a couple of hours cooling in the fridge which is a necessary step to set the brownies. 

You will enjoy every bite of this, these brownies are crisp, gooey and rich in all the right places. It packs in a lot of chocolate (make sure you get at least 70% cocoa solids) so if that’s your thing get baking.

Coconut is something I have definitely grown to love. I would always avoid bounty chocolate bars (UK people you know what I’m on about) or anything with coconut as a youngster and now I’m throwing coconut over everything. 

When you bring the brownies out of the oven, sprinkle over your toasted coconut chips and cut a square before putting it in the fridge to set properly. This is when they will be very gooey and the combination with the coconut chips is most heavenly!

Chocolatey, dense and deliciously rich coconut brownies. I think the best brownies are always crisp on the outside, followed by a crumbly cake like layer and then descend into a soft and gooey middle. Making brownies with coconut just adds a delightful nutty flavour and makes them that little bit more tropical. Coconut and chocolate are definitely a match made in heaven! Once out of the oven liberally sprinkle toasted coconut chips and indulge in these brownies for a decadent yet exotic afternoon treat. 


Prep 20 mins
Cook 25 mins
Total 45 mins

Ingredients


175g white rye flour
100g desiccated coconut 
50g cocoa powder 
1/2 tsp salt
1/2 tsp baking powder
200g unsalted butter, diced
300g dark chocolate (65-75% cocoa solids)
150g caster sugar
220g light brown sugar
4 large eggs
1 tsp vanilla extract
Toasted coconut chips, to decorate

Method

Preheat the oven to 180C/ gas mark 4 / 160C (fan) and line a 9 x13 inch brownie pan with greaseproof paper.

First start with the dry ingredients. In a large bowl sift flour, desiccated coconut, cocoa, baking powder and salt. Melt the dark chocolate and butter in a heatproof bowl over a simmering pan of water ensuring to stir occasionally. Put to one side once silky and smooth.

Now the wet ingredients, in a large bowl put eggs, sugar and vanilla and mix together using an electric whisk for at least 5 minutes until pale and fluffy. Slowly add the melted chocolate and mix until well combined.

Mix the dry ingredients to the chocolate mixture using a spatula and wooden spoon and ensuring not to over-mix (once the last bit of flour has gone stop).

Carefully place the batter into the prepared pan and smooth over into an even layer.

Bake for 25 minutes, once out of the oven leave to cool for 1 hour at room temperature and sprinkle the toasted coconut chips. Transfer to the fridge for a further couple of hours.

Once the brownies have set, cut into roughly 16 squares and serve up.

Chipotle tomato, black bean & potato scramble

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Sometimes toast or cereal just isn’t going to cut it…

So why not try a simple, wholesome and colourful Mexican inspired one pan breakfast dish. It’s made with only a few ingredients – baby plum tomatoes, black beans, spring onions, eggs and new potatoes topped off with a little chipotle chilli. 

You might be thinking this dish isn’t very tropical but both potatoes and tomatoes originate from Latin America (modern day Peru to be exact).

It’s one of the speediest cooked breakfasts you’ll probably ever make and packed with lots of health boosting ingredients, what’s not to love!

This is very child friendly with everything mixed in together too and great for when you have lots of people over for breakfast and everyone’s helping themselves. If you do eat meat, some chorizo or streaky bacon would pair perfectly with this dish.

With a great blend of carbs and protein this scramble is the ideal post run or workout breakfast. It’s crammed full of restorative protein rich ingredients such as black beans essential for regaining your energy levels but would work perfectly well too

Boil the potatoes first making sure they are nice and tender. Fry the spring onions, tomatoes and black beans and then add the potatoes, remove from the pan after a couple of minutes. 

Serve up with some extra coriander and enjoy!

Chipotle tomato, black bean & potato scramble

A simple, wholesome and colourful Mexican inspired one pan breakfast dish made with only a few ingredients – baby plum tomatoes, black beans, spring onions, eggs and new potatoes topped off with a little chipotle chilli. You could probably make this scramble with ingredients already in your kitchen cupboard, it’s so easy and deliciously good. It’s also the perfect post-run breakfast with an ideal blend of carbs and essential protein to help nourish and repair the body.  

  • 350g baby new potatoes, halved
  • 2 tsp butter
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 4 spring onions, thinly sliced
  • 1/2 tsp chipotle chilli flakes
  • 100g baby plum tomatoes, halved
  • 100g black beans, drained and rinsed
  • 4 medium free range eggs, beaten
  • 1 tbsp chopped coriander

  1. First boil the potatoes for 15 minutes or until tender. Drain, crush and season with 1 tsp butter, salt and black pepper.

  2. Heat oil in small pan and fry the potatoes, onions and chilli for a couple of minutes. Add the tomatoes and black beans and cook for 1-2 minutes further, remove from the pan, cover and set aside.

  3. Using the same pan, add 1 tsp butter, the eggs and stir gently until scrambled. 

  4. Add the potato mixture, corianders season with salt and pepper and serve up straight away.

*Adapted from Waitrose’s chilli tomato potato scramble

Sweet Potato and Plantain Buddha Bowl

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Sweet Potato and Plantain Buddha Bowl

I’m here to tell you about the best sweet potato and plantain Buddha bowl…

Firstly, if you didn’t know already Buddha or bliss bowls are typically veggie or vegan dishes (beautifully presented) made with a variety of raw or cooked vegetables, grains and pulses. The brilliant thing about these bowls of goodness are the infinite combinations you can create. 

This is a bright, vibrant delicious bowl that makes you feel good from the inside out…
Sweet Potato and Plantain Buddha Bowl

Naturally, this Buddha bowl is tropically inspired and packed with fresh mango, sweet potato and plantain roasted in coconut oil, refried black beans and avocado. It makes the perfect healthy lunch at home or use it as a side for fish or chicken dishes. 

Sweet Potato and Plantain Buddha Bowl

If you’re not really into salads especially those hardcore green ones, for instance, this Buddha bowl is an amazing alternative. It’s a great way to nourish your body and get in some goodness, all courtesy of Mother Earth!

To sum up, just roll up your sleeves and get creative! This dish needs more slicing and dicing than anything but it’s completely worth it.

Serves 2
Prep 20 mins
Cook 40 mins
Total 60 mins

Ingredients

1 small sweet potato, cut into 1 inch cm semi-circles
1 ripe plantain, cut into 1 inch circles
2 tbsp coconut oil
Refried chipotle black beans recipe is here
1/2 mango, chopped
1 carrot, grated 
1 avocado, peeled, de-stoned and sliced 
A handful of cherry tomatoes 
A handful of curly kale
1/2 red onion, finely sliced (optional)
Sea salt and freshly ground black pepper
Juice of 1 lime

Method

Preheat the oven to 200C / gas mark 6 / 180C fan and line a baking tray with greaseproof paper. Arrange the sweet potato and plantain on the baking tray and season with sea salt. 

Drizzle over 1-2tbsp of coconut oil ensuring the sweet potato and plantain are evenly coated and bake for 30-40 mins or until golden brown.

Meanwhile, make the refried chipotle black beans – see the recipe here. 

In a large pan, steam your curly kale for 5-6 mins until cooked and season with sea salt and pepper. Squeeze some lime juice over the chopped mango and avocado.

Assemble the Buddha bowl, first put the roasted veggies on the plate and then arrange the chipotle black beans, cherry tomatoes, carrot, kale, chopped mango, avocado and finish with red onion. Enjoy!

Chocolate almond banana loaf

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Gooey chocolatey nutty banana cake is definitely a firm favourite and one to have at anytime of the year. Making a banana loaf is so satisfying and makes me feel super domesticated. 

It’s not something you would think of as a tropical but chocolate and bananas (originate from Asia and South America) are definitely tropical ingredients that have become our everyday staples. 

This is the perfect cake for weekend baking, you’ll probably have most of the ingredients at home already and it’s really easy too. When warm outside it’s perfect fresh from the oven with a scoop of vanilla ice cream or a couple of spoonfuls of coconut yogurt. 

Banana loaf or bread seems to pop up everywhere! I can’t think of coffee shop or cafe that doesn’t serve it up in some way and it’s a great way to use up really ripe bananas. This version is quite indulgent but we all deserve treats in life!

Make sure you get good quality baking chocolate that holds up nicely in the cake and the more ripe the bananas the better the cake tastes in my opinion! 

Chocolate Almond Banana Loaf

Gooey chocolatey nutty banana cake is a firm favourite and one to have at anytime of the year. Making a banana loaf is so satisfying and makes me feel super domesticated. It has got to be the best thing to do with overripe bananas or just bananas in general. When warm outside it’s perfect fresh from the oven with a scoop of vanilla ice cream or a couple of spoonfuls of coconut yogurt. I’ve adapted Nigel Slater’s classic recipe here as it’s deliciously good and foolproof!

  • 175g unsalted butter, softened
  • 175g  sugar (half light brown, half golden caster)
  • 2 free-range eggs
  • 175g self-raising flour, sifted
  • A drop of vanilla extract
  • 2 very ripe bananas (about 250g in weight), peeled and chopped into small pieces
  • 2 tbsp flaked almonds
  • 100g baking milk chocolate chips
  • A little demerara sugar

  1. First line the base and sides of a 2lb loaf tin with greaseproof paper. Preheat the oven to 170C / 325F / Gas 3.

  2. Using a mixer, beat together the butter and sugars until a light coffee colour and smooth consistency.

  3. Add the eggs slowly to the butter and sugar mixture and then mix in the self-raising flour.

  4. Carefully fold the vanilla extract, the chopped bananas, flaked almonds and chocolate chips into the mixture (making sure not to over mix).

  5. Place the cake mixture into the lined loaf tin and sprinkle over a little demerara sugar. Bake in the oven for between 60 – 65 minutes. Cover with a little foil if it browns too quickly and insert a skewer into the middle of the loaf and if it comes out clean it’s ready.

* This recipe is adapted from Nigel Slater’s Black Banana Cake

Simple melon and halloumi Salad

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I love fruity salads, this is an unusual but beautifully sweet combination.The melon and halloumi go amazingly well with the rocket, watercress and spinach. It has a little lemon juice, olive oil, salt and pepper for the dressing. Super fresh and light! A perfect addition for an Easter spread or summer barbecue.

Swap for vegan halloumi if you’re vegan or you don’t like halloumi cheese. You could probably use any kind of melon here too, watermelon would be a great alternative.

It takes around 20 minutes (start to finish) to throw this all together. I wanted to make a bright dish that only needed one ingredient to be cooked. When it’s hot out you could just put the halloumi on the barbecue with everything else.

Put down your salad leaves of choice, drizzle over some olive oil and lemon juice. Season with salt and pepper followed by melon, halloumi, torn mint leaves and toasted seeds.

Simple Melon and Halloumi Salad

An unusual but beautifully sweet combination. The melon and halloumi go amazingly well with the rocket, watercress and spinach. With lovely Spring colours it’s the perfect salad for an Easter spread or to serve up at a summer barbecue – it’s so simple to make too. It could easily be a side dish with grilled chicken or a decent veggie main with some quinoa, lentils or cous cous added to the mix!

  • 1/2 ripe cantaloupe melon, cut into long chunks
  • 1/2 honeydew melon, cut into long chunks
  • 200g halloumi cheese, cut into 1cm thick squares
  • 2 garlic cloves, crushed and minced
  • 3 tbsp of olive oil
  • 80g rocket, watercress and spinach leaves
  • juice and zest of 1 lemon
  • a handful of fresh mint, roughly torn
  • 2 tbsp pine nuts or sunflower seeds, toasted
  • Sea salt and black pepper, to taste

  1. First cut the melon into slices, de-seed and then into chunks, carefully remove the skin.

  2. Heat the oil in a large pan and add the garlic and halloumi slices. Cook on each side for a couple of minutes or until golden brown and leave to one side. Use the same pan to toast the pine nuts or sunflower seeds.

  3. Put the rocket, watercress and spinach leaves on a plate. Pour the lemon juice, zest and olive oil and mix well. Season with salt and pepper.

  4. Arrange the halloumi and melon slices on top of the leaves. Sprinkle over torn mint leaves and toasted pine nuts. 

 

* If it’s easier just cheat and buy pre-packaged melon slices to make this salad (absiutely no judgement here). Add some cooked quinoa or cous cous to make it a veggie main or grilled chicken or fish for meat eaters.

Carrot, sugar snap and cashew buckwheat noodle salad

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Vibrant carrot, sugar snap and cashew buckwheat noodles tossed in a citrusy dressing is the perfect warm day dish. As the sun makes an appearance lighter, fresher flavours are definitely needed plus carrots, sugar snap peas and cashews are pretty easy to get hold of. 

Japanese soba or buckwheat noodles have a lighter texture than most, will keep you fuller for longer and are typically eaten cold.  This recipe adapted from Melissa and Jasmine Hemsley is a hot version but eaten either way it’s really good.

Soba is wheat free made from buckwheat seeds and taste great in soups or with a mixture of veggies  like in this recipe. Ensure you get the 100% soba noodles, I used these ones here. 

I like this dish because it’s very easy to make and lots of different variations could be tried here depending on what you can get your hands on. Swap out carrots for peppers or the cashew nuts for peanuts or the sugar snap peas for broccoli. The bright colours in this dish make a great addition for the table at gatherings or parties and served on a big platter where everyone can help themselves.

I first discovered buckwheat noodles at a Hemsley and Hemsley supper club a few years ago. I’ve made them ever since then by adapting their recipe as I go along. To go totally tropical there’s also an amazing mango and aubergine soba noodle recipe by Yotam Ottolenghi, an unusual combo that just works very well. 

Prepping all the fresh ingredients first and then putting everything together will make this dish super speedy. You could grate the carrots instead of shaving into ribbons if you haven’t got much time. Serve up on a big platter or bowls and finish off by sprinkling over toasted cashews. 

Carrot, sugar snap and cashew buckwheat noodle salad

These buckwheat noodles are fresh, nutritious and flavoursome. The warming ginger complements the sweetness of the carrot and cashew, throw in some sugar snap peas and red cabbage for added crunch. Buckwheat noodles also known as Japanese Soba make this dish low fat and gluten free. Perfect on a warm day in the sun, prep and make the noodles for a healthy veggie main or just serve up as a side dish for Teriyaki salmon or chicken. 

  • 250g soba (buckwhea)t noodles
  • 2 tbsp coconut oil
  • 50g unsalted cashew nuts, toasted
  • Salt and black pepper, to taste
  • 1 small red onion, finely sliced
  • 1 garlic clove, crushed
  • 2 large carrots, shaved into ribbons using a vegetable peeler
  • 1/2 red cabbage, finely shredded
  • 200g sugar snap peas, trimmed and cut diagonally
  • 3 tbsp fresh ginger, grated

For the dressing

  • Juice of 1 lime and zest
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp brown sugar
  • 1 garlic clove, crushed
  • Salt and white pepper, to taste

  1. Make the dressing first and toast the cashews. In a small bowl mix lime juice and zest, sesame oil, sugar, rice vinegar, garlic and salt and white pepper. Toast the cashew nuts in a pan over a medium heat and set aside. Take half the cashew nuts, salt and black pepper and finely chop together. 

  2. Cook the buckwheat noodles in salted water following the packet instructions. Drain and add a little oil to stop the noodles sticking together.

  3. Heat coconut oil over a medium heat and add the red onion, garlic and sugar snap peas. Fry for a couple of minutes and then add the carrots, red cabbage and the chopped cashews (for crunchier vegetables don’t fry for more than a few minutes). 

  4. Add the cooked noodles ensuring they tossed through the vegetables well. Add the ginger and pour over the dressing.

  5. Serve the noodles on a large platter or bowls and top with the rest of the toasted cashews.

Bill Granger’s sweetcorn fritters

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Crisp sweetcorn fritters with juicy corn kernels, creamy refried beans and avocado topped with fresh lime, smooth feta and fragrant coriander makes the ultimate brunch (or dinner if you like it like that). 

I’ve made a couple of tweaks to Bill Granger’s original sweetcorn fritter recipe which can be found here and added a little chilli for some heat, leave the seeds in for extra hot fritters.

This is perfect for a lazy weekend brunch or just a quick lunch. If you aren’t feeling the refried beans and avocado combo try some spinach and roasted cherry tomatoes which pair perfectly too. Head over to the lovely Brick Kitchen for the recipe.

As a runner this makes a great post long run meal since it’s a nice balance of veggies which we all know are essential in helping the body recover from exercise. 

Sweetcorn is quite basic to be honest, cans are often lost in the deepest recesses of the kitchen cupboard and overlooked for sexier ingredients in the fridge. But when partnered up with chilli, lime, coriander, black beans and avocado it works so well.

Using fresh corn kernels cut straight off the cob makes all the difference and with more sweetcorn compared to batter these fritters are surprisingly light yet the flavours are bold. They can be made pretty quickly and the prep is really what’s time consuming. Serve with avocado, refried beans, a sprinkle of feta and coriander leaves.

Bill Granger’s Sweetcorn Fritters

Fresh, healthy and packed full of bright yellow kernels of sweetness. I absolutely love sweetcorn fritters and other than pancakes they really are my ultimate brunch food. With some avocado and refried beans on the side you may as well be chilling in Mexico. This is the signature dish of renowned Australian chef Bill Granger who has been making sweetcorn fritters at his restaurants for over 25 years.

For the refried beans

  • 2 tbsp olive oil (extra virgin)
  • 1/2 red onion, chopped
  • 2 garlic cloves, crushed
  • 400g tin or carton of black beans, rinsed and drained and roughly mashed
  • 1/2 tsp chipotle chilli powder
  • 125 ml organic vegetable stock
  • salt and freshly ground black pepper, to taste

For the fritters

  • 150g plain flour, sifted
  • 1/4 tsp baking powder
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 egg, lightly beaten
  • 1 tsp lemon juice
  • 125 ml water
  • 350g corn kernels, cut from 3 large corn cobs
  • 4 spring onions, thinly sliced
  • 3 tbsp chopped coriander
  • 1 red chilli, deseeded and finely diced
  • 2 tbsp olive oil

For the avocado

  • 1 avocado peeled and cut into wedges
  • 1/2 lime, juiced
  • 100g feta, crumbled
  • handful of coriander leaves
  • salt and freshly ground black pepper, to taste

  1. Make the refried beans first. Heat oil over a medium heat and add the onion, garlic and sauté for 2-3 mins. Add the beans, chilli powder and stock, stirring and mashing over a low heat until you have a chunky consistency. Season with salt and pepper and leave to one side.

  2. In a medium sized bowl put flour, baking powder, salt, black pepper and paprika. Add the egg, lemon juice and water and beat together until smooth. Add the corn, spring onions, coriander, and chilli mixing well.

  3. Heat oil in a large frying pan over a medium heat. For each fritter spoon 2 heaped tablespoons of the mixture. Using the back of the spoon flatten it down and cook for a couple of minutes on each side or until golden brown and firm to the touch. Continue until the mixture is finished.

  4. Slice the avocado into wedges and squeeze fresh lime juice and season with salt and pepper. 

  5. Serve the fritters on top of the refried beans with avocado, a sprinkle of feta cheese and coriander leaves.

Add some bacon or sausages if you’re a meat eater but it’s definitely not needed here.

Sticky orange cake

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Oranges are synonymous with all things tropical but they are not strictly tropical and in hotter climates are actually green. Who knew?

They grow practically everywhere (across Asia, the Mediterranean, the US, Australia, the Caribbean and South America) and are an incredibly versatile fruit. Oranges are especially nice and simple to add to cakes by using their zest or juice.

It’s a great one to make if you want to impress (it’s super easy for you to make) and everyone will be singing your praises.The flaked almonds on top look pretty and add a lovely nutty finish.

If you don’t like oranges stay well away from this cake. It is very orangey complete with – zest, juice, marmalade and a honey orange syrup. You could swap out the oranges for lemons, lime or even clementines if you prefer.

There are number of vegan, gluten and dairy free versions of this cake made with no eggs, sugar and ground almonds which work very well too. This particular recipe is adapted from Michel Roux’s orange and almond cake and is more like a desert.

It’s a winner – light, sweet and tangy. Serve with ice-cream, yogurt or its all good to eat all on its own!

Sticky Orange Cake

Aromatic, sweet and tangy. A light citrus cake with a honey orange syrup topped off with a sticky almond topping. There are quite a few variations of this cake but this one doesn’t hold back at all – it’s all orange. As cakes go it’s pretty quick to make and it’s worth every crumb! 

  • 1 large orange, zest (1tbsp) and juice
  • 250g unsalted butter, softened to room temperature
  • 4 eggs
  • 50g plain flour
  • 1 tsp baking powder
  • 200g ground almonds
  • 225g caster sugar
  • 2 tbsp honey
  • 1 tbsp marmalade
  • 2 tbsp flaked almonds, toasted

  1. Juice and zest the orange and set to one side. Preheat the oven to 180C/gas mark 4 / fan oven 160C and line a 20cm round cake tin with greaseproof paper.

  2. In a large bowl whisk the butter and orange zest together, adding one egg at a time until the mixture is pale and fluffy. 

  3. Sift the flour, baking powder, ground almonds and sugar. Fold into the wet ingredients with a large spoon and mix until well combined.

  4. Spoon into the cake tin and bake for 45 mins,until golden and firm (check by inserting a skewer and if it comes out clean it’s ready).

  5. Boil the orange juice and honey to make a syrup (make 20 minutes before the cake comes out) and leave to cool.

  6. Using a skewer poke holes right to the bottom of the cake and pour over the syrup. Leave the cake to cool in the tin. 

  7. Place on serving plate, brush over some warm marmalade and top with flaked almonds.

You can substitute the plain flour with a gluten free flour if preferred. 

Be bright roasted vegetable salad

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Where is the sun in London? It came out briefly then went back into hiding again! Roll on summer…I want it to be bright but until then this salad will have to do the trick. It’s inspired by the summer sun and the many incredible salads by Yotam Ottolenghi.

So here’s my bright roasted vegetable salad. Bright and colourful on the plate and good for you too.I t makes a perfect side for 4 (eat with pan fried white fish or roast chicken) and a main dish for 2. Peppers, plantains and sweet potatoes are my holy trinity, they will be featuring lots on this blog!

Leave the skin on the sweet potatoes to get some extra fibre (essential for maintaining the digestive system) and potassium (essential for keeping muscles in good shape). Top with toasted sesame and pumpkin seeds for a lovely crispy finish.

Be bright roasted vegetable salad

Everybody loves the sunshine! It’s still a little grey here in London and whilst we wait for the sun to finally show up I decided to make a bright Ottolenghi inspired roasted vegetable salad. It’s practically a sunny day on a plate and packed with gorgeous bright peppers, sweet potato and plantain enveloped in a lemon maple dressing.

  • 2 orange peppers, deseeded and cut into large chunks
  • 2 large sweet potatoes, unpeeled and cut into wedges
  • 1 ripe plantain (with brown marks), chopped into 2cm chunks
  • 1 large red onion, chopped into 6 quarters
  • 3 tbsp olive oil
  • a few sprigs of fresh rosemary or thyme
  • salt and pepper
  • 1 tbsp sesame seeds, toasted
  • 1 tbsp pumpkin seeds, toasted
  • 60 g wild rocket
  • 1 tbsp fresh chilli or chilli flakes

Lemon and maple syrup dressing

  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • salt and pepper
  • 3 tbsp olive oil

  1. Preheat the oven to 200C/Gas Mark 6/180C Fan and line a large baking tray with greaseproof paper. Arrange the peppers, sweet potato, plantain, red onion and drizzle over oil. 

  2. Toss with salt, black pepper, garlic and put the fresh herbs on top. Roast for 50 minutes or until the veg is tender (making sure to turn the veg over halfway). 

  3. Heat a large frying pan over a medium heat and toast the pumpkin and sesame seeds. Stir them all over the pan for 1-2 minutes until golden, set aside.

  4. In a small bowl combine lemon juice and zest, maple syrup, salt and pepper and olive oil. Stir well. 

  5. Put the rocket leaves on a plate and arrange the roasted vegetables on top. Drizzle over the dressing and sprinkle the toasted pumpkin and sesame seeds and chilli.

The dressing is adapted from Yotam Ottolenghi’s Lemon and maple syrup dressing recipe. Instead of roasting you could lightly fry the plantain and top with the toasted seeds. Instead of sweet potatoes swap in pumpkin or butternut squash.

Easy banana blueberry pancakes with mango

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This is a really easy pancake recipe. It makes a good batch of fluffy little pancakes full of lovely fruity goodness.

Blueberry pancakes are already the best and they’ve become even better now. The sweet combination of mango, banana, blueberries topped with coconut yogurt and a drizzle of maple syrup is a game changer. 

Dice the mango and swap them in for the blueberries if you prefer. 

Fluffy and squidgy with a slight crispness. I prefer to slice the bananas and top so you get warm bits of banana gooeyness in random parts of the pancakes with the bursts of blueberry.

Easy banana blueberry pancakes with mango

Easy little fluffy pancakes served up with bananas, blueberries and mangoes. These delicious fruity slices of goodness are best served with coconut yogurt and a drizzle of super sweet maple syrup. Perfect for a weekend morning or one for Pancake Day!

  • 120g self-raising flour (1 cup)
  • pinch of salt
  • 1 large egg
  • 240ml milk (1 cup)
  • 200g blueberries (half for the batter and half to serve)
  • 1/2 tsp vanilla extract
  • 4 tbsp olive oil
  • 1 small mango cubed – to serve
  • maple syrup – to serve
  • coconut yogurt – to serve

  1. In a large bowl sift flour and a pinch of salt. Add the egg and pour the milk gradually into the batter scraping the sides of the bowl with a spatula to incorporate any floury bits.

  2. Mix until the batter is smooth and then stir in half of the blueberries and vanilla extract. Slice the banana thinly and leave to one side.

  3. Heat 1 tbsp of oil in a large non-stick frying pan and swirl around the pan to get an even coating of oil. Making 3 pancakes at a time spoon in the batter (2 or 3 tbsps per pancake) leaving enough space between each pancake. 

  4. Carefully top the pancakes with banana slices and cook until bubbles start to form and the bases are golden brown. Flip over gently and place on a plate when both sides are the same colour. 

  5. Repeat until the batter is finished, ensuring each time the pan is well coated with oil before the next batch.

  6. Serve with mango chunks, blueberries, a pool of coconut yogurt and a drizzle of maple syrup.

*Adapted from Jamie Oliver’s one cup pancakes with blueberries. I prefer a slightly healthier pancake but you can add a couple of tablespoons of maple syrup or caster sugar to the batter for sweeter pancakes.