Masala spatchcock chicken
Welcome warmer spring and summer days with our masala spatchcock chicken cooked on the barbecue. It's ideal for an alternative Sunday lunch
Easy banoffee mess
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
- 5 bananas
- 250g mascarpone
- 3 tbsp canned caramel
- 4 meringue nestsbroken up
- 50g walnut halvesroughly chopped
Nutrition: Per serving
- kcal388
- fat27g
- saturates15g
- carbs31g
- sugars29g
- fibre1g
- protein5g
- salt0.7g
Method
step 1
Put 3 of the unpeeled bananas on the grill over indirect heat and cook until the skins are dark brown and the insides soft, about 15-25 mins. Cool, peel and mash, then mix with the mascarpone in a bowl. Combine the caramel with ½ tsp salt. Peel and slice the remaining bananas.
step 2
Divide half the mascarpone, meringue pieces, banana slices and caramel between six dessert bowls, then repeat the layers until everything has been used up. Sprinkle over the walnuts and serve immediately.
