Waste not... Bananas
In Britain, we throw away 1.4m bananas every day – and that’s not to mention the unfathomable numbers that get wasted in supermarkets: all destroyed for being too wonky, too straight or for minor imperfections. If we could acquire a taste for brown bananas, things would be different. They are sweet, tasty and energyrich, so next time buy a blemished bunch: you’ll likely be saving them from being wasted.
If you can’t quite bring yourself to eat a squishy fruit raw, it still makes a great ingredient. Bake a banana bread, use as a binder instead of eggs in cakes and muffins, boil up into a Jamaican jam, or go to town and turn them into a katsu curry.
Brown banana katsu curry with breaded cauliflower steaks
Fry a diced onion and a garlic clove in oil for three minutes. Add a teaspoon of turmeric, two of curry powder, one tablespoon of ketchup and another of soy sauce, 500ml vegetable stock, a diced green apple and a finely sliced brown banana, skin and all. Simmer for 15 minutes, then blend and season to taste. Lay out three wide bowls: put 30g of flour in one, a beaten egg in the second and 100g breadcrumbs in the third. Cut two slabs from the middle of a cauliflower (save the rest for another dish), dust with flour, then with egg, and finally with breadcrumbs. Heat a saucepan with a good glug of oil and, when hot, fry the cauliflower on both sides until golden brown. Serve the cauliflower on rice, topped with the sauce, sliced spring onions and a sprinkling of sesame seeds.