These are easy. Cookies are easy. You should make them. And find some people to help you eat them. And come and eat some of mine, tomorrow, at Performance in the Pub. Yes. Plug.

COOKIES.

Prep Time: 30 mins | Cook Time: 20 mins | Servings: Makes 16
Nutritional Info: 167 kcalories, protein 3g, carbohydrate 19g, fat 9 g, saturated fat 5g, fibre 2g, sugar 11g, salt 0.18 g

Ingredients:

Heat your oven to 180’c. Get out some baking tins, and a wire rack. grease the baking tins, line them with baking paper if you want to be slightly wasteful of paper, but conserve water by not having to wash them up. Weigh out the butter and sugar, cream together. If you just got the butter out of the fridge you can zap it for bursts of 8 seconds in a microwave until soft, but don’t melt it.

Add the mashed banana, vanilla essence, and eggs, and beat together until smoothly mixed

In a separate bowl mix together all of the remaining dry ingredients.

Add this to the wet mix, fold together until all lovely and clumpy, and then spoon onto the baking sheets well spaced apart. 1 Tbsp per cookie, and in a sort of heaped oval that’s technically called a ‘quenelle’. I don’t know why it needs a funny name, but what it does it make sure the cookie doesn’t get too flat when it cooks. GOOEY MIDDLES.

Bake for 15-20 minutes until lightly browned. Leave to rest for a minute or two, and then transfer to a wire rack to cool.

Eat all of them. Weep a little. Write a blog post with nice pictures.

Prep Time: 20 mins | Cook Time: 20-25 mins | Servings: 12
Nutritional info: (per muffin) 206 kcalories, protein 5g, carbohydrate 36g, fat 6 g, saturated fat 1g, fibre 2g, sugar 16g, salt 0.43 g

Ingredients:

So, first off, preheat the oven to 200C/180C fan/gas 6. Sort out your muffin cases in tins. Then set aside 1 tbsp of the caster sugar, then combine the flours, baking powder, all the light sugar, the rest of the caster sugar, and the lemon zest in a large bowl. Mix. MIX!

Mash the banana. Mashed banana does not look pleasant.

beat the egg, then add and mix together with the buttermilk, rapeseed oil, banana until smooth

So this is where you try to do AS LITTLE mixing as possible – the more you mix, the flatter your muggins get; add the liquid ingredients to the dry, and mix with a large metal spoon until just combined – add the blueberries just before it’s looking combined, as they’ll be delicate.

Spoon into muffin cases and bake for 20-25 minutes.

While that happens, squeeze half the lemon into the tbsp of sugar and mix

Just after the muffins come out of the oven, brush this sticky ace-ness over the top of each muffin. Leave the muffins to cool in the tin for at least 20 minutes more.

And there you go! Mm…