BBQ sardines with chermoula sauce
Serve sardines with a delicious lemon, chilli and herb chermoula sauce for the ultimate taste of summer. Perfect for a lazy afternoon barbecue
BBQ rum & caramel bananas
- Preparation and cooking time
- Prep:
- Cook:
- Cook in embers
- Easy
- Serves 6
Skip to ingredients
- 50g buttersoftened
- 40g light brown muscovado sugar
- 1-2 tsp treacle
- 1-2 tbsp spiced rum
- 6 unpeeled bananas
- ice creamto serve (we like coconut)
Nutrition: Per banana
- kcal184
- fat7g
- saturates4g
- carbs27g
- sugars25g
- fibre1g
- protein1g
- salt0.2g
Method
step 1
Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin – be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.
step 2
Place the bananas, curved-side up – so the butter doesn’t leak when it melts – onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.
