From Fast Ed’s kitchen Your old favourites have been given a tasty new twist

Bake and barbecue your way to pastries, roasts, breads, spuds and slices. Yum!

HEALTHIER ROAST PUMPKIN AND BANANA BREAD

Preparation time 10 mins Cooking time 55 mins Makes 36

2 cups Kent pumpkin, peeled, diced 1 Tbsp extra virgin olive oil Cooking oil spray, to grease

2 ripe bananas, plus 1 firm banana, very finely sliced cup honey

½ cup plain yoghurt

2 free range eggs

1 tsp natural vanilla extract

1½ cups wholemeal self-raising flour 1 tsp ground cinnamon

½ tsp baking powder STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Line a large oven tray with baking paper. Toss pumpkin in extra virgin olive oil, then arrange on prepared tray. Cook pumpkin for 40 minutes, until lightly browned and very soft. Remove tray from oven and allow to cool slightly. STEP 2 Grease three 12-hole mini muffin tins with cooking spray. Put cooked pumpkin (you should have 1 cup) in a large bowl and add ripe bananas. Use a fork to mash until smooth. Add honey, yoghurt, eggs and vanilla, then mix with a wooden spoon until well combined. STEP 3 Sift in flour, cinnamon and baking powder together, then beat with a wooden spoon until smooth. Spoon batter into a large piping bag. Pipe batter evenly into prepared tins and top each with a slice of firm banana. Bake for 12-14 minutes, until golden and risen. Cool on a wire rack, before turning out and serving.

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