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10 minutes

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4 minutes

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Asian recipes

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Dressing recipes

Roast tomato dressing

Fish recipes

BBQ fish with pineapple slaw

8 minutes

Cheat recipes

“Magnum” bananas with sprinkles

“Magnum” bananas with sprinkles

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus 6 hours’ freezing time

Ingredients

8 bananas
200 g dark chocolate
200 g melted milk chocolate
Mixed sprinkles, to decorate

Method

1. Peel and cut the ends off the bananas, then insert a popsicle stick or rounded, blunt wooden skewer into each banana. Freeze for 6 hours.

2. When ready to serve, dip the bananas into the melted chocolate and place on a cooling rack or silicone baking mat.

3. Sprinkle with edible dried rose petals, pistachios, desiccated coconut, 100s and 1000s, silver balls
or crushed Chuckles.

Cook's note: Skeptical about the frozen bananas? Don't be! They turn beautifully creamy when frozen.

Browse more fruity desserts here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

La Tête’s deep-fried fish sandwich

Wasabi salt

Yuzu kosho (Japanese ‘salsa’)

Chargrilled steak and green beans

Tamago gohan (egg rice)

Braised cabbage with apple and duck

Togarishi (five spice)

Calamari-and-asparagus salad

Crunchy tsukemono (pickled brinjal)

Roast tomato dressing

BBQ fish with pineapple slaw

“Magnum” bananas with sprinkles

“Magnum” bananas with sprinkles

Ingredients

Method