Cooking with leftovers - fruit

 It's probably not how you think of your fruit, but much of what you buy becomes 'leftover' if it becomes damaged or overripe. Then you will most probably throw it away. STOP! There are so many things you can do with fruit that has gone past it's best so instead of adding to our growing litter problem why not try something tasty, and good for you, instead?

This is a wonderfully simple recipe that really gets your taste buds going, making the most of those bananas that have gone brown and over ripe. Delicious hot from the oven or served cold for tea, it also helps count towards one of your five a day. My sons loved helping me make this - and eat it!

INGREDIENTS:

7oz self raising flour

1/4 teaspoon bicarbonate soda

2 1/4oz margarine or butter

2 3/4oz sugar

2 eggs (beaten)

2 ripe bananas (mashed)

3 1/2oz sultanas

RECIPIE:

Preheat oven to gas mark 4/180C

Grease a 1lb loaf tin

In a large bowl sieve the flour and bicarbonate of soda together. In another bowl cream the margarine or butter and sugar until light and fluffy. Add the eggs gradually, beating all the time. Gently stir in the mashed bananas and sultanas.

Spoon into the prepared tin and cook for around an hour or until just firm. Turn out onto a rack and leave to cool.

The top on this 'bread' is delightfully crunchy on the first day, but turns soft and gooey if left to the following day.

If you want a lower calorie/fat recipe why not try substituting the butter for low fat spread (make sure it can be cooked with) and the sugar for light sweetener.

 This is a very simple dessert that needs to be made the day before. Use slightly over ripe strawberries (or raspberries) as they are slightly sweeter and are chopped so appearance does not matter. A fantastic summer treat, or something special to share with a loved one.

INGREDIENTS:

1lb ripe strawberries (or raspberries)

500ml Natural Yogurt

500ml double cream

Muscadavo sugar

RECIPIE:

Hull, wash and quarter the strawberries and put into a large serving dish.

Whisk the double cream until just peaking and then gently fold in the yogurt.

Spoon over the strawberries, ensuring all are covered.

Gently sprinkle the muscadavo sugar over the yogurt/cream mixture until no more white can be seen.

Put in the fridge and chill overnight. The sugar caramelises and turns into fudge, giving a slightly crisp top layer.

Spoon into bowls and enjoy.

 You can use almost any fruit that is damaged or slightly overripe in your cooking. You can use bruised apples to make a crumble or whip, oranges make a delicious cheesecake, puree pears to make a mousse, and why not try a summer pudding for those softened summer berries. Have a look at you cook books before you bin anything, you never know what delicious treat you can make from something you would have just put in the bin.