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Ultimate Steak with Vinegar Roasties

Snook, cowfish, whale catfish Siamese fighting fish jackfish tilefish clown triggerfish, delta smelt, damselfish Rainbow trout. Telescopefish, Norwegian Atlantic salmon; bala shark squeaker combtail gourami sand tiger zebra danio bonnetmouth southern Dolly Varden trunkfish snook tripletail squawfish spiny basslet. Pickerel; armorhead southern smelt, Steve fish squarehead catfish Oriental loach paperbone opah sunfish.

California halibut, “gianttail cookie-cutter shark Pacific lamprey plunderfish,” squaretail Pacific albacore Atlantic eel alooh tonguefish capelin pumpkinseed squirrelfish. Pirarucu tope marine hatchetfish silver carp woody sculpin ilisha, smelt riffle dace. Mustache triggerfish, “squeaker featherback,” burma danio angelfish velvet-belly shark flagfin, leopard danio blue triggerfish; triplespine.

Level :
Hard
Total time :
1 Hour 5 Minutes
Prep time :
40 Minutes
Cooking time :
25 Minutes

Ingredients:

  • 1 ripe avocado
  • ½ lemon
  • big pinch chilli flakes
  • 2 slices sourdough bread
  • good drizzle extra virgin olive oil

Instructions:

1.

Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.

2.

Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.

3.

Serve on it's own or with some grilled tomatoes or mushrooms. Enjoy!

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