MEDLARMAGHEDDON

It's been a while since I've done a food-related post but this year for the first time, I had the dubious pleasure of dealing with what was a) a fruit I knew practically nothing about and b) the inevitable immense harvest.

If the title wasn't obvious, I'm talking about the ancient, obscure, unusual and astoundingly delicious medlar fruit.

SUGAR FREE, GLUTEN FREE BANANA BREAD (AND PLASTIC FREE TOO)

This recipe is slightly modified from one I found online when I was looking for a gluten free banana bread (I'm lucky enough to live a life free from any dietary intolerances but some of my friends can't eat any foods with gluten). Either way, I don't think it hurts to find grain-free alternatives sometimes.

Considering this recipe packs a pretty wholesome punch, I figured it wasn't too gluttonous to eat a couple of slices for breakfast. Slathered in butter because seriously, what do you take me for? A joyless ascetic?

So, without any further ado, here's the recipe

DYNAMO BREAKFAST

I'm a week into my sugar free month and, apart from probably eating a bit too much fruit as a coping mechanism, plus one mistakenly ordered mocktail over the weekend, I have been doing pretty well all up....considering that in one week, there's been an influx of gourmet chocolates from a returning work colleague, and an afternoon tea to welcome new colleagues that stretched over two days due to excess cake (I'd like to say this was an anomalous week at work, but it's a pretty common scenario).

BOTTOM OF THE VEG DRAWER

I'm a serial offender when it comes to having a couple of limp carrots, a shriveled chilli and a few black spotted tomatoes hiding away at the bottom of the veggie drawer. But team it up with a dried up cob of fresh corn and some kidney beans and you've got the makings of some delicious vegetarian nachos.

LOST BREAD

Just a sprinkle of sugar, promise

The pre-sliced plastic wrapped grainy bread so favoured by folks in this part of the world is something of an anomaly in France, where they have a much greater fondness for the staple white baguette. Personally I prefer to buy my loaves from a baker (and consequently have an elaborate wrapping system of cloth and paper to keep them fresh for as long as possible in the fridge - though it's worth noting that bread freezes very well).

THE LONE BANANA - GO ZERO FOOD WASTE

nobody loves you, sad banana

Ah, the sad tale of the leftover over-ripe banana. Some people can only eat bananas when they're just past green and no further, personally I think they taste better when riper...but there comes a point...

MY CHAI

I can't remember the first time I had a chai tea, but it was probably at some event including wall to wall tie-dye, dreadlocks and nag champa wafting on the breeze. I do recall the first one that made an impression on me though, at an autumn food festival in South Australia, served from a huge steaming pot, milk and honey already added and being kept on a low boil throughout the afternoon.

DIY DUKKAH

Dukkah, or 'duqqa', is a type of Egyptian side dish made from blended spices, herbs and nuts. This palate-piquing accompaniment can be made using a range of different ingredients - including hazelnuts, sesame, cumin,mint, caraway and coriander. Whichever recipe you prefer, investing in a good mortar and pestle alongside a small collection of common key spices will keep you in cheap homemade dukkah for years! You can of course buy it pre-made in delis but it can sell for prices bordering on the criminally insane.

(SP)ICED TEA WITH A CITRUS TWIST

Darwin's year-round temperature profile is essentially varying degrees of 'warm', so I'm always on the lookout for healthy refreshing drinks that I can consume by the jugful without paying a consequent small fortune in dental bills in a few years to come.

This is a recipe I stumbled across many years ago. It's an iced tea drink with a twist -  halfway between a chai and orangina. Perfect for hot weather days, this recipe also puts some of those pot pourri spices mouldering on the spice rack to good use.