Oaty banana drop scones | Hugh Fearnley WhittingstallRiver Cottage
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"I’m a big fan of drop scones served buttered, with fat slices of banana and a sprinkling of cinnamon on top," he says.
"We often have them for weekend family breakfasts or cosy Sunday teas.
"But when I have some brown, speckled, softening bananas that aren’t quite up to being showcased in that way, I like to fold them into the scone batter so I can still capitalise on all their lovely, fruity flavour."
His new book, ‘Love your Leftovers’ is packed with practical advice for cooking on a weekly basis with leftovers in mind – helping to save money and avoid waste.
With recipes for transforming leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; and spare eggs into Hazelnut remoulade and easy Macarons, this is the ultimate companion for everyone’s kitchen.
Buy Hugh's new book, Love your Leftovers: http://www.amazon.co.uk/gp/product/140886925X/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=140886925X&linkCode=as2&tag=bloomsbury-21
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