Hello everyone! Although our cookery class will not be taking place due to the current circumstances, I am delighted to share tips and recipe ideas with you. I have found the last few days already challenging, trying to keep away from shops in order to protect those around me and in my household. When it comes to cooking, I have been using up all the fresh ingredients I had in my fridge and I am trying to make them stretch as far as possible. This, I consider, is one way of ensuring that I don’t buy more than we need at home so that there is enough for everyone.

So, yes! Quarantine cooking requires a lot of creativity. But I am also concerned about the nutritional balance of my meals. l propose you start by looking at what you have in your fridge, freezer and cupboard and get planning. Yesterday I had three very ripe bananas that I needed to use, and I also found some frozen berries so, I decided to make a banana and berry crumble, everyone loved it.

My banana and blueberry crumble recipe

Serves 6

For the base:

3 large ripe bananas cut into chunks

A handful of frozen berries.

For the crumble:

100g butter

130g sugar

130g flour

1 Place the fruit in a pyrex dish, preferably large and not too deep. Set aside while you make the crumble.

2 Combine all the crumble ingredients in a bowl to make a breadcrumb consistency. Scatter the crumble mix over the prepared fruit.

3 Bake in a preheated oven to 180C for about 30 minutes or until the top of the crumble is golden brown. For an extra crunch add any chopped nuts, flaked almonds or seeds to the crumble mix.

4 Serve with custard, ice cream, cream or evaporated milk.