Name: Reduced-sugar banana bread
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 to 8 servings
Ingredients: Eureka Mills stoneground flour 120 g g,almond flour 60g,coconut flour 60g,baking powder 1t,butter, melted 150 g,coconut oil 150 g,large free-range egg 1,organic maple syrup 6 T,large ripe bananas 4,Woolworths vanilla extract 2t,pecan nuts, roughly chopped 100g,sugar 1 T

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Reduced-sugar banana bread

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Pork larb with cos spears

20 minutes

Pork larb with cos spears

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

1 lemongrass heart, finely chopped
3 garlic cloves, grated
1 T coriander, chopped
1 T mint, chopped
6 spring onions, chopped
1 small red chilli, chopped, plus extra to garnish (optional)
2 T coconut oil
500 g pork mince, at room temperature
1⁄2 cup salted, roasted peanuts, coarsely ground
1⁄2 cup chicken stock
Fish sauce or salt, to taste
1 cos or butter lettuce, leaves separated, for serving
Steamed jasmine rice, for serving
Basil, mint, coriander, to garnish

For the dressing, whisk:

3 T fresh lime juice
2 T fish sauce
1 T dark brown sugar

Method

Pound the lemongrass and garlic. Mix with the herbs, onion and chilli and pound or process to make a paste.

Heat the oil in a large pan. Add the pork and fry over a moderate heat, stirring to break up any lumps. Cook for 6–8 minutes, or until the meat changes colour. Stir in the lemongrass paste and half the ground peanuts. Cook over a gentle heat, stirring, for a further 5 minutes. Add the chicken stock and cook, stirring, for a further 5 minutes. Add salt or fish sauce to taste.

Turn into a bowl and sprinkle with the remaining peanuts. Garnish with herbs and chilli if you like it hot.

To serve, spoon the larb into lettuce leaves, add sprigs of herbs and spoon over the dressing. Serve the rice on the side.

Cook's note: This Asian dish, originating in Laos, is really a salad using flavoured minced meat, chicken or fish, cooked or sometimes barely cooked, or even raw. Traditionally, raw rice is fried and ground for crunchiness but peanuts make a good substitute.

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This is a test recipe

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Pork larb with cos spears

Pork larb with cos spears

Ingredients

Method