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Heat oven to CC fangas Line muffin tins with casesIn a bowlcombine the floursugar tsp salt and bicarbonate of sodaIn a second bowl or a jugmix the mayonnaisemashed bananas and vanilla extractPour the wet ingredients into the dry and mix with	Meanwhilemake the flatbreadsHeat a large griddle panIn a bowlcombine the flourbaking powder and tsp saltAdd the coconut milk and mix to form a doughBreak off golfballsized pieces of dough and roll out as thinly as you can on a lightly floured surfacePlace in the pan and cook for mins each side until charred dark brown and puffed upServe the curry with the flatbreadsscattered with corianderif you like Prawnpineapple & cashew fried rice Ingredients tbsp sesame oil eggbeaten onionchoppedor g chopped frozen onions tbsp garlic paste tbsp ginger paste frozen prawns frozen peas tsp Chinese fivespice powder pouch cooked basmati rice can pineapples chunks in juicedrained tbsp soy sauce cashew nutstoasted zest and juice limethe other cut into wedges to serve Method Heat tsp of the oil in a large wok or nonstick frying pan on a medium heatTip in the egg and cook for mins until the egg is setTip the omelette onto a boardcut into cm strips and set aside Add the remaining oil to the pan and tip in the onionSizzle for minsthen add the garlic pasteginger paste and prawnsStirfry for mins until the prawns defrost and turn pinkAdd the peasfivespice powderricepineapplesoy and cashew nutsand stirfry for another mins until piping hot Stir the omelette strips into the rice and heat for minFinallystir through the lime zest and juiceServe with lime wedges for squeezing over Wild salmon with corn & pepper salsa salad Ingredients For the spicy salmon garlic clove tsp mild chilli powder tsp ground coriander tsp ground cumin limegrated zest and juiceplus wedges to serve optional tsp seed oil wild salmon fillets For the salsa salad corn on the cobhusk removed if attached red onionfinely chopped avocadostonedpeeled and finely chopped red pepperdeseeded and finely chopped red chillihalveddeseeded and chopped pack corianderfinely chopped Method Finely grate the garlic into a bowl for the spice rubBoil the corn for the salsa salad for mins until tenderthen drain and cut off the kernels with a sharp knife Stir the spices tbsp lime juice and the oil into the garlic to make a spice rubthen use to coat the salmon Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredientsHeat a frying pan and cook the salmon for mins each side so that it is still a little pink in the centreServe with the salsa salad with extra lime wedgesif you likefor squeezing over Healthy banana & peanut butter ice cream Ingredients ripe bananaschopped into cm chunksthen frozen tbsp almond milk tbsp organic peanut butter tsp ground cinnamon tbsp dark chocolategrated tbsp flaked almonds Method Tip the frozen bananas and almond milk into a blenderBlend together to create a smooth consistencyAdd the peanut butter and cinnamonand blend againTaste and add more cinnamonif you like Transfer to a zerproof container and ze for hr Take out of the zer and serve with grated chocolate and flaked almonds sprinkled over Vegan banana & peanut butter cupcakes Ingredients selfraising flour golden caster sugar tsp bicarbonate of soda egg mayonnaise large or small ripe bananasmashed tsp vanilla extract vegan dark chocolate chips For the icing vegan margarine icing sugar ml vegan milk we used almond milk tbsp smooth peanut butter Method	a spoon until just combined dont overmix or your cupcakes will be heavySpoon the mixture into the cases and bake for mins When the cupcakes come out of the ovensprinkle the chocolate chips over they will melt and then en againso dont touch them
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