Sunbeam Banana Bread with Sultanas

Blitz ingredients in a small blender or kitchen wiz until sticky and evenly combined.

Roll into small balls (about 1 tablespoon (30g) each).

Coat in extra almonds & desiccated coconut.

Chill in the fridge for 30 minutes to set.

Keeps for up to 1 week refrigerated.

Gifting tip:

Pack them into a kraft paper box or clear cellophane bag tied with twine and a “Handmade with Love” tag for the perfect holiday treat

Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.

1. Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda. Allow mixture to cool.
2. Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
3. Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.

To prep: place the Sunmuscat sultanas and cranberries into a bowl and cover with water. Let sit and rehydrate for 10-15 minutes. Then drain.  

Place the saffron threads into a bowl with 2 tablespoons of hot water and allow to sit and steep.  

Melt 1 ½ tablespoons of the ghee into a large skillet over medium heat. Add in the onion and cook, stirring for 10 minutes, until the onion is well caramelised. Remove half of the onion and set aside – this will be used for garnishing. Add half of the soaked sunmuscats and cranberries, the rice, cinnamon, cardamom and cumin. Continue cooking and stirring, until the rice is well coated in the oil and spices, about 1 minute. Add in 3 cups of boiling water and the salt. Stir everything together, then bring to the boil. Cover and turn heat down to low and cook, without disturbing for 15 minutes. Turn off the heat and allow it to sit, untouched, for 15 minutes.   

Meanwhile, heat another medium frying pan over medium heat. Add in the remaining 1 ½ tablespoons of ghee, the almonds and cashews. Cook, stirring, for 4-5 minutes until the nuts are golden brown. Be careful not to burn! Set aside for serving.  

Uncover the rice, drizzle over the saffron water and toss the rice just a little so half of the rice turns golden. Transfer to a large serving plate, then garnish with the ghee-toasted nuts, the remaining sunmuscats and currants and caramelised onion. Sprinkle over the coriander and dill, to finish.  

Preheat the oven to 220c on fan-forced.

Combine stuffing ingredients in a food processor until roughly chopped.

Remove stems from rosemary and combine with honey, olive oil in a small bowl.

Fill chicken with nutty stuffing and roast chicken for 20 mins.

Remove chicken after 20 mins and cover outside with honey glaze, season with salt.

Cook for a further 25 mins on 180c until golden