KEY LIME PIE

“This is my sister’s favourite and I now make it for every Eid. It’s quite tart – you can use lemon or lime juice, whatever’s available.”

Serves 8 to 10

EASY

GREAT VALUE

Preparation: 30 minutes, plus overnight chilling time Cooking: 10 minutes

digestive biscuits 2 x 200 g packets brown sugar 2T butter 80 g, melted sweetened condensed milk 1½ cans limes 3, zested and juiced free-range egg yolks 5 cream 1 cup caster sugar 2T

1 Preheat the oven to 180°C. Grease a 23 cm round pie dish. Blend the digestive biscuits and brown sugar together until fine. Add the butter and mix using a spatula so the crumbs are coated in butter. 2 Place into the pie dish, pressing down lightly with the back of a spoon so the crust is the same thickness all the way round. Press up the sides to create a rim for the pie. Bake for 10 minutes, then remove from the oven and set aside.

3 Whisk together the condensed milk, lime juice and egg yolks. Pour into the crust and level out, then bake for a further 18–20 minutes. The pie should be set but a bit jiggly when you move it. Allow to cool, then chill overnight. Just before serving, whip the cream and caster sugar until thick. Place on top of the pie and garnish with lemon zest.

WINE: Woolworths Neil Ellis Lemon and Lime Chardonnay 2019

flour 280 g bicarbonate of soda 1t baking powder 1t salt ½t ground cinnamon 1t butter 100 g light brown sugar 150 g sugar 50 g ripe medium-large bananas 4 free-range eggs 2 plain yoghurt ½ cup vanilla extract 1t dark chocolate 100 g, chopped

1 Line a 25 x 13 cm loaf tin with baking paper and set aside. Preheat the oven to 180°C. 2 Mix the flour, bicarbonate of soda, baking powder, salt and cinnamon and set aside. 3 Melt the butter, then mix with the sugar in a separate bowl.

4 Mash 3 bananas and add to the butter mixture and whisk until combined, then add the eggs and whisk until combined. Do the same with the yoghurt and vanilla. 5 Add the flour in two parts and stir to combine, but do not overmix. Gently stir in the chocolate using a wooden spoon until just combined.

6 Pour into the baking tin. Cut the remaining banana in half lengthways and place on top of the batter. Bake for 65 minutes, or until a skewer comes out clean. If the top is getting too brown, place a piece of baking paper on top. WINE: Woolworths Spier Chardonnay 2019