Fish Stuffed Jacket Potatoes Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Method:
Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake at 200 degrees C for 50–60 minutes, or until crispy and cooked.
Meanwhile, for the filling, put the milk, garlic and bay leaf in a saucepan, season with salt and pepper and bring to a simmer. Add the fish and cook gently for 4 minutes, then remove from the heat. Drain the fish and pour the milk mixture into a jug. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the fish and add it to the potato. Mix in the parsley. Add half the milk and mash. Add a little more milk if the mixture is too thick. Spoon the fish and sauce back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 10-15 minutes, or until piping hot and golden. Serve immediately, drizzled with a little extra-virgin olive oil and lemon wedges.

Method:
Mix the mashed bananas with eggs and add in the salted butter. mix well and add in the brown sugar, cocoa, vanilla, baking soda, baking powder and salt. Slowly stir in the flour and the chocolate chips. Pour the batter into a greased and lined loaf tin and bake at 180 degrees C for 40-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack before removing from pan and serve sliced.