Courgette & Banana Loaf (Gluten Free)

Ingredients:
150g Courgette (peeled & grated)
1 large Banana (riper the better)
2 medium eggs
30g golden caster sugar
150g rice flour (also works with self raising wholemeal but will contain gluten)
2 tsp baking powder
1/4 tsp salt

  1. Preheat oven to 180 degrees C / gas mark 4.
  2. Mash banana thoroughly with a fork.
  3. Place the eggs and sugar in a large mixing bowl and whisk for a couple of minutes until light and pale. Whisk in the mashed banana well, then add the grated courgette and mix well together. Now add the flour, baking powder and salt and fold into the mixture until well combined.
  4. Take your loaf tin and either brush the inside of a loaf tin with oil or use a paper loaf tin liner, pour in your mixture and bake in the middle of the oven for 40-45 minutes until a knife can be poked in and comes out clean.

Fennel Soup

Picture
Ingredients:
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2 Fennel bulbs sliced lengthways
600-700ml of stock made with 1 Kallo Chicken Stock Cube (depending on how thick you like the soup)
Splash of olive oil
Knob of butter (optional)

  1. Add oil and butter if using to a medium sized saucepan and gently heat.
  2. Sauté the sliced fennel for a few minutes whilst the kettle boils.
  3. Add the stock to the saucepan, bring to the boil and then turn down to a low simmer for 20-30 minutes, until the slices of fennel cut easily with a knife.
  4. Transfer to a blender or use a hand blender in the saucepan to blend smooth and enjoy!
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