Baked Banana and Coffee Cheesecake.

RECIPE BY KOMAL KHAN.

Banana and coffee marry beautifully in this recipe. Be sure to use green tipped bananas as they complement the coffee's bitterness very well. Tastes great with a cup of coffee. Makes one 8-inch cheesecake.

1 pack of shortbread fingers
70g melted butter, plus extra for frying bananas
600g cream cheese
1 double espresso or 60ml strong coffee
2 bananas
100g icing sugar, plus extra for bananas
2 eggs
50g plain flour

Slice the bananas and fry in a pan with a little icing sugar and butter until golden. Melt the butter in a pan or a bowl in the microwave. Bash up the biscuits (e.g. in a freezer bag using a rolling pin) and stir through the melted butter so you have the texture of sandcastle sand. Grease and line an 8-inch cake tin with greaseproof paper and push this buttery biscuit mixture down using a smooth bottomed glass. Layer sliced bananas on top of the base. Mix the rest of the ingredients together and pour over the base.

Bake at 160°C for 30-40 minutes until golden but still soft with a bit of wibble in the middle. Turn off the oven and leave to cool with the door ajar before serving.

Roasted Tomato and Olive Oil Soup.

Recipe By Cassie Kill.

This is a wonderful way of showcasing some fabulous, simple ingredients in a healthy dish bursting with flavour. Serves 4.

800g tomatoes, halved
2 tbsp honey
8 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
4 tbsp crème fraîche
Large bunch fresh basil leaves

Preheat the oven to 230°C. Arrange the tomatoes on a baking tray and drizzle over the honey and two tablespoons of the olive oil. Roast in the oven for 15 minutes.

Take out of the oven and set aside to cool slightly. Carefully remove the tomato skins and chop. Warm two tablespoons of olive oil in a large saucepan, add the onion, put on the lid and fry for 3-4 minutes. Add the garlic and fry for a further 2-3 minutes. Add the roasted tomatoes, 100ml water (to taste), four tablespoons of olive oil and blend it all up until smooth. Season to taste with salt and black pepper. To serve, reheat if necessary and top with a dollop of crème fraîche and chopped basil leaves.

COOKING BY FREDDIE BATES.
PHOTOS BY SARA HILL.