Foie Gras, Banana, Raspberry

Foie Gras, Banana, Raspberry

Pan seared duck foie gras with nutmeg fried banana, Sauternes reduction and dried raspberry pieces.

A decadent and delicious combination which is very simple to prepare, this is best served with a little toasted bread or brioche.

Foie Gras, Banana, Raspberry
Serves 2


2 Slices Duck Foie Gras, 1 Banana, 15g Unsalted Butter, 150ml Sauternes, 100ml Brandy, 1 Sprig Rosemary, 1/2tsp Grated Nutmeg, Sea Salt, Cracked White Pepper, Free Dried Raspberry Pieces


1) Make the reduction by combining the Sauternes with the brandy and rosemary in a small saucepan. Bring to the boil and simmer until reduced by 2/3 (around 10-15 minutes) – you should be left with fairly thick reduction. Strain and set aside.

2) Cut a 2 inch section from the banana and peel. Slice the section in half vertically. Season the banana pieces with grated nutmeg and a little sea salt. Heat a small frying pan over a medium heat, add the butter and allow to melt. Fry the banana for 2 minutes each side until lightly browned. Remove from the pan and set aside.

3) Heat a non-stick sauté pan over a medium-high heat. Season the foie gras with a little sea salt and cracked white pepper. Fry for 1-2 minutes each side until browned and just cooked.

4) Serve the foie gras with the fried banana, Sauternes reduction and a good amount of freeze dried raspberry pieces. Best accompanied with toasted bread or brioche.



Banana Ice Cream

Banana Ice Cream


If, like me, you always have some over-ripe bananas kicking about the kitchen, put them to good use in this incredibly delicious and comforting recipe!

In a different league to the artificial shop-bought alternative, this recipe is very simple to prepare. For best results ensure your bananas are very ripe (but not totally black) and give the mixture a good amount of time to chill in the fridge.

I have seen the ‘one-ingredient’ method of making ice cream used with bananas countless times and whilst the results are good, I favour this recipe for its wonderful richness.

Whilst an ice cream machine will give you super smooth ice cream with little effort, this recipe works just as well if using the ‘freezer method’.

Banana Ice Cream
Serves 6-8

3 Ripe Bananas Chopped
400 ml Double Cream
1 tsp Lemon Juice
3 tbsp Golden Caster Sugar
1 tsp Vanilla Paste
3 tbsp Milk


1) Place all the ingredients except the milk in a food processor. Blitz briefly until smooth – ensure the mixture does not become too thick. Add the milk and pulse until combined.

2) Pass the mixture through a fine sieve, pressing through with the back of a spoon.

3) Transfer the mixture to the fridge for at least 3 hours (preferably overnight).

4) Transfer the mixture to an ice cream machine and churn for around 30 minutes or until set relatively hard. Transfer to the freezer for 30 minutes before serving to allow the ice cream to firm up a little.

Best served with slices of glazed banana. Enjoy!

Banana-Chocolate Chip Caramel Cake

Banana-Chocolate Chip Caramel Cake


This magnificent cake went down a storm with my flatmates – I highly doubt it will last until tomorrow!

Lighter than banana bread – milk and dark chocolate chips and caramel frosting make this cake super decadent. It is relatively simple to make and is perfect with coffee.

The caramel frosting featured in a previous recipe and is very versatile.

If you are left with excess cake batter make some extra muffins and top with a little of the frosting for a great mid-morning snack.

Banana-Chocolate Chip Caramel Cake

Banana-Chocolate Chip Caramel Cake

3 Cups Plain Flour
2 tsp Baking Powder
1 tsp Salt
2 Cups Caster Sugar
250g Unsalted Butter (At Room Temperature)
3 Eggs
2 tsp Vanilla Extract
4 Ripe Bananas (Mashed)
300 ml Sour Cream
100g Milk Chocolate Chips
100g Dark Chocolate Chips

1 Quantity Caramel Frosting

2 x 8 3/4 Inch Sandwich Pans


1) Line the cake pans with baking parchment. Pre heat the oven to 180C.

2) Beat the butter, sugar and vanilla extract with an electric whisk until light and fluffy (2 minutes). Add the eggs one at a time, whisking to combine.

3) Measure the flour, baking powder and salt into a bowl and mix to combine. Slowly add to the wet mixture, whisking slowly to ensure it is fully combined.

4) Lightly whisk the bananas and sour cream into the mixture. Add the chocolate chips and fold to combine.

5) Divide the mixture between the two cake pans and place in the oven. Bake for approx. 40 minutes until a skewer inserted into the centre of each cake comes out clean.

6) Transfer to a wire cooling rack to cool. Once cooled, sandwich the two layers of the cake together with a little caramel frosting. Use the remainder of the frosting to cover the top of the cake.


Banana Toffee Blondies


Banana, toffee and white chocolate. What could be finer?

Blondies are fantastic – think of a brownie, not quite as rich but much, much sweeter – definitely for those with a sweet tooth! I’ve been baking them on and off for years, usually plumping for simple white chocolate. They go down great as little gifts.

I’m sure everyone has used brown bananas for banana bread – I urge you to try these next time, they are incredibly comforting. Finding a little chunk of toffee or almond halfway through makes them extra special!

Banana Toffee Blondies

Makes 15 Small Squares


For the almond toffee: 75g Caster Sugar, 75g Whole Almonds, Splash of Water

For the Blondie: 220g Caster Sugar, 100g Unsalted Butter, 200g White Vanilla Chocolate, 1 Large Egg, 2 Ripe Bananas Chopped, 225g Plain Flour, 1/2 tsp Baking Powder


1) Make the toffee by heating the sugar and water to a golden caramel. Stir through the nuts and turn out onto a baking mat. Allow to cool. Once cooled, blitz or bash into small pieces.

2) Pre-heat the oven to 180C. Line a shallow rectangular baking tin with tin foil.

3) Melt the butter and white chocolate in a bain-marie.

4) Beat together the sugar, egg and banana in a bowl. Add the melted butter and chocolate and combine.

5) Sift the flour and baking powder into the mixture, add the toffee and fold in.

6) Pour into the baking tin and bake in the oven for around 30 minutes.

7) Allow to cool and cut into even pieces.