Add bananas and allow to sit about 2 minutes each side or until starting to caramelize. Remove from heat and set aside on a plate.
In a large bowl (or two smaller bowls) combine oats, milk, water and salt and stir. Microwave for 3-4 minutes or until heated through and oats are starting to absorb the liquid. Stir and add toppings.
Lay bananas on top and sprinkle with granola, dried cranberries, brown sugar and a dollop of cashew butter.
Prepare the oven to 210°C / Fan 190°C / 375° F/ gas 7. Line a baking tray with baking parchment.
Place the plain and wholemeal flours in a bowl, add the Truly Grass Fed Ghee Clarified Butter and rub through with your fingers so that it resembles breadcrumbs.
Add the salt, rosemary, chives, parsley and baking powder.
Stir in the grated Truly Grass Fed Natural Aged Cheddar cheese.
Pour in enough milk for form a medium-firm dough. Place on a floured surface and lightly roll with a rolling pin or pat out with your hands into a circle with a thickness of 2½ inch. Place on the baking tray and using a Aged knife divide into 8 triangle portions.
Brush with egg wash and bake for 22 to 24 minutes or until well risen, cooked, and golden.
To prepare the soup
Heat the Truly Grass Fed Ghee Clarified Butter in a large saucepan over medium heat. Add the diced onion and sauté for 5 minutes until cooked but not brown.
Add the bacon and cook until lightly crispy. Then add thyme sprigs, stir in the plain flour, mixing well before pouring in the white wine and fish stock or vegetable stock. Whisk the mixture at this stage to distribute the flour.
Increase the heat and simmer for 3 minutes, stirring from time to time.
Add the diced potatoes, paprika and milk.
Simmer for 8 minutes, check the seasoning, adding salt and white pepper.
Add the smoked haddock and salmon and simmer on a low heat for 8 to 10 minutes until the fish is just cooked, then add in the prawns and cook through, this should take a further 3 minutes approximately.
Stir in the cream and check the seasoning again.
Ladle into soup bowls, garnish with chopped parsley and serve with lemon sliced and the warm cheesy scones with butter.
Mix together honey, lemon juice, Whiskey, thyme, lemon zest, ghee, salt and pepper. Pour over salmon and marinate 1 hour at room temperature, or 4 hours refrigerated.
Remove salmon from marinade and place on a rack over a roasting pan.
Grill or Bake for 10 to 12 minutes, or until golden and white juices are just beginning to appear.
Serve with fresh thyme and with the cooking juices.
Combine warm milk, active yeast, oil, egg yolk and honey in a vase and let it sit for 15 minutes.
Combine all purpose flour and salt. Add the butter and combine with the flour, pour in the wet mixture and knead until soft.
Let it rise for 1 hour.
Divide in 8-12 balls. Grease an iron skillet and arrange the balls in the borders. Let it rise 1 more hour.
Meanwhile, mix all dip ingredients.
To make the glaze combine honey and ghee.
Preheat the oven to 375º.
Bake for 20 minutes, remove from the oven, brush with honey and ghee mixture, add the dip and cover the dip with cheddar cheese. Bake for 15 more minutes or until golden brown.
2 Green Onions, thinly sliced, including the greens of the onions
Red Pepper Flakes
Instructions
Preheat the oven to 400°.
Prick potatoes all over with a fork and rub with ghee; season with salt and pepper.
Place potatoes on a baking sheet. Roast for around 45 minutes.
Halve potatoes and scoop out flesh leaving the borders untouched.
Brush both sides of potatoes with ghee and season insides with salt and pepper.
Cook the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, red pepper flakes and black pepper.
2 large Honeycrisp apples, peeled & chopped into 1-inch cubes
2 teaspoons apple cider vinegar
2 teaspoons pure maple syrup
2 teaspoons water small pinch of ground cinnamon
small pinch of ground nutmeg
sea salt to taste
pepper to taste
Instructions
In a small mixing bowl, combine the apple cider vinegar, pure maple syrup, and water.
In a 12-inch cast-iron skillet over medium-low heat, cook the bacon until crisp. Remove the bacon from the pan and place it on a plate to cool.
Over medium-high heat, melt the ghee in the same skillet used to cook the bacon. Add the Brussels sprouts to the pan, cut side down, and cook undisturbed over medium-high heat for 3-5 minutes, or until the Brussels sprouts are golden brown (they will only be golden on the one side).
Now work quickly to place the Honeycrisp apples in the pan on top of the Brussels sprouts (otherwise the Brussels sprouts might burn). Season them with a small pinch of cinnamon and nutmeg, and then stir the apples and Brussels sprouts together.
Pour the apple cider vinegar, maple syrup, and water mixture into the pan; it will sizzle and steam.
Add the cooked bacon to the pan. Mix continuously and continue to cook for another 2-4 minutes, just long enough to finish cooking the Brussels sprouts and slightly soften the apples.
