Banana Toffee Tart
This gorgeous dessert is the lovechild of banoffee pie and cheesecake.
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press.
Photographer Robert Frith.
Use a very sharp, heavy knife to cut each lobster tail into 3 or 4 sections about 3 cm long. (The segments in the shell are a good guide to where the tail should be cut.) Set the lobster pieces aside.
Heat the oil in a wok and add the chilli, garlic, ginger, coriander roots and shallots. Fry them on a low heat for about 1 minute to infuse the flavours, being careful not to burn them.
Add the lobster segments, coat them in the aromatics and fry them for 2 minutes on each side.
Add the basil and black beans and cook for about 2 minutes.
Just before serving, toss in the coriander and lime juice and continue cooking until the lobster segments are cooked through. (The flesh will appear opaque when the lobster is cooked.)
Serve with rice and crispy shallots. This recipe works beautifully with my coconut rice
This gorgeous dessert is the lovechild of banoffee pie and cheesecake.
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Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.