banana skin bagels

During lockdown I revealed my love of banana skins – nothing new to me, but new for many on social media. Yes, that banana peel that we all normally just throw away is edible and full of potassium. One of my favourite ways to cook it is simply in this garlicky barbecue sauce and wedged inside a chewy bagel with spicy cheese and pickle. 6 ripe bananas skins (about 400g)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the banana skins thoroughly and pat dry. Remove and discard the tough stalks, then chop the rest into thin strips about 3cm long.

Step 2

Pour the oil into a small non-stick pan and turn the heat to medium. Add the onion and cook till golden brown and dark – this should take about 5–10 minutes, so not very long.

Step 3

Add the garlic and stir through, cooking for a minute. Now add the banana skin and the salt and cook for 5 minutes. Add the barbecue sauce, brown sauce and the ketchup and mix through to warm.

Step 4

Turn on the grill.

Step 5

Take the bagels, slice in half and pop the eight slices on a tray. Cover the four bottom halves of the bagels with the banana skin mix. Add the cheese on top and grill everything till the cheese has really melted and the top halves are toasted golden.

Step 6

Take out and add mayo to the four top halves. Add the pickles to the cheese, cover with the bagel tops and they are ready to devour.