Take 200 primary school kids. Put them in a hall. Get a chef along to try and get them all to eat food from around the world, such as Thai fishcakes, curry and paella. Let madness commence as 200 primary kids first of all shout, 'eeeurghhh', in unison. Then try to control 200 kids as they all clamour to devour the food. This is just a snapshot of my working life as Expo Chef. And how I love it.
Yesterday I was asked to do a World Food Day at a primary school in Gateshead. It is challenging enough trying to inspire and encourage young children to eat the right things without the school requesting a handful of recipes that stretch the globe. But what a laugh we had. Judging by the empty plates at the end, the food that most of them had never had before was a new and welcome taste to them all. Happy days indeed.
My Caribbean bananas were, surprise surprise, probably the favourite, especially amongst the nursery kids. It is a 5 minute dessert and there are two versions; one for the adults with a good splash of rum in there, and one for the kids of course without. Give it a go. An incredibly simple no fuss dessert, 5 ingredients, that banana lovers will adore. What ever you do though, don't invite 200 kids to your house when you make them...
6 tbsp honey
A good splash of dark rum
A handful of sultanas
1 - Pour the honey into a large non-stick frying pan. Bring to the boil.
2 - Split the bananas lengthways with their skins still on and place cut side down into the honey. Turn down the heat and simmer for 5 minutes.
3 - Remove the bananas and place cut side up onto a serving dish. The flesh should have turned all golden and caramelised.
4 - Grate a little of the lime zest into the honey and squeeze in the lime juice. Add the rum and sultanas and bring to the boil. You may want to add more honey.
5 - Pour over the bananas and serve with crème fraiche or yoghurt.