Chipotle Pulled Banana, Chickpea Casserole, Skin-on Spud & Nettle Mash & Wild Garlic Greens

Serves 4


For the chipotle banana:

  • 2 banana peels, shredded with a fork
  • 1 tsp chipotle paste
  • 1 tsp tomato purée
  • 2 tbsp extra virgin rapeseed oil

For the skin-on spud & nettle mash:

  • 500g Maris Piper potatoes (or any variety suitable for mashing), cut into 2cm cubes
  • 60g nettles, washed, drained and de-stemmed
  • 15g/1 tbsp vegan block

For the chickpea casserole:

  • 1 large brown onion, finely diced
  • 1 large carrot cut into rounds
  • 2 cloves garlic, minced/finely chopped (not until just before we add it to the pot)
  • 1 tin of chickpeas (or 125g dried then cooked chickpeas)
  • 1 tin of chopped tomatoes
  • 500ml of vegetable stock, hot
  • 2 tsp dark muscovado sugar
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp tomato purée
  • 1/2 tsp chipotle paste
  • Vegetable oil
  • 3 sprigs of fresh thyme
  • A handful of finely chopped parsley
  • 2 fresh bay leaves
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • Good salt & ground black pepper

For the wild garlic smothered greens:

  • 150-200g spring greens, finely sliced
  • A fistful of wild garlic, washed and drained
  • 4 tbsp extra virgin rapeseed oil
  • 1 small red onion, very finely diced
  • 1 red chilli pepper, deseeded and finely diced
  • 1 small handful of parsley, chopped
  • 1 small handful coriander, chopped
  • More good salt


For the love of it

1. Turn on your stereo/radio/smart device and choose some great music.

For the chipotle banana

1. Prepare the banana peels by top and tailing them then lay the peels flat on a chopping board. Hold the top of the peel firmly and score it with a fork.

2. Mix together the rest of the ingredients. Add more chipotle if you love it hot and smokey then smother the mixture all over the banana and allow to marinate in the fridge for a good couple of hours.

3. When you’re ready to cook it, heat a frying pan on a medium-high heat then cook the banana with a good splash of water which will help soften the skins for about 5-10 mins.

N.B. Cook the banana and spring greens at the same time

For the skin-on spud & nettle mash

1. Put the potatoes in a pot and cover with cold water and a fat pinch of salt. Turn the heat up high and cook for about 15 mins, basically until the potatoes can be pierced easily with a knife and then slide back off with the same amount of ease.

2. Drain the potatoes in a sieve and place on top of the pan (with the heat now off) and allow as much moisture to evaporate as possible. Water is mashed potato’s worst nightmare. You can also break up the potatoes to aid the process.

3. In another pan, add a small knob of vegan block and melt, then add the nettles to sweat down for a few minutes and season with a small pinch of salt. Put to one side and gently heat a tablespoon more of vegan block.

4. Push as much potato as possible through the sieve, or use a potato ricer, add the heated vegan block and mash or use an electric whisk. Get the skins in and add the nettles and give it a good mix.

N.B. You can make the mash ahead of time as it will keep in the fridge for a few days, or even freeze it, then reheat in the microwave when you’re ready for it.

For the chickpea casserole

1. Gently fry and sweat down the onion in your casserole dish and about 1/2 tablespoon of vegetable oil. Once they’re translucent, add the carrots and garlic, stir then put the lid on for another 5-10 mins.

2. Remove the lid, get your spices in the mix and continue to fry for 1-2 mins to release those aromas. Add the tomato purée and chipotle paste, stir, then pour in the hot stock and chopped tomatoes then bring to the boil. After which, reduce down to a simmer and add the sugar, balsamic vinegar, bay leaves and thyme. With the thyme, simply hold the sprigs between both of your hands in a prayer position over the dish and rub your hands together as if you’re just about to receive a nice cuppa. This will release the tasty leaves into the dish with no stalk.

3. After 30 mins add the chickpeas and simmer for another 5-10 mins. Give it a taste and season to your liking.

For the wild garlic spring greens

1. Pop the wild garlic, parsley, coriander, oil and salt into a food processor and blitz until everything has become a lovely green paste. Add more oil if it’s too dry.

2. Scrape the mixture into a bowl, mix in the chilli and onion then pop it in the fridge for a couple of hours (at least!).

3. When you’re ready to serve up everything, get a frying pan on a high heat. Once hot, add a splash of vegetable oil and add the spring greens immediately, with a pinch of salt and a generous splash of cold water. Cook until tender (about 5 mins) then slather with as much wild garlic dressing as you like.

Plate up!