insideKENT Magazine Issue 29 - August 2014 | Page 63

Baked maple hazelnut bananas (serves 2) Ingredients • 2 large bananas • 2 tbsp maple syrup • 1 tbsp Nutella • 1 tbsp chopped hazelnuts • 1/2 tsp ground allspice • 100ml double cream • 1/2 tsp vanilla extract • 1tbsp icing sugar • 1 sheet of tin foil Method 1. Peel and cut the bananas open like a sandwich, spread the Nutella over the middle of the banana and put it back together. @kentcookery 2. Place the bananas on the tin foil, sprinkle over the all spice, hazelnuts and maple syrup. 3. Seal up the foil so that you have a bag to trap in the steam. 4. Place the parcel on the barbecue, put the lid on and bake for 15 minutes. 5. While the bananas are cooking, whip the cream with the sugar and vanilla. 6. When the bananas are cooked, transfer to a plate and drizzle over any syrup left in the foil bag. Add a generous scoop of the whipped cream and serve. /kentcookeryschool www.kentcookeryschool.co.uk New Restaurant in Wrotham This summer, succulent BBQ revolution is coming to Kent with the opening of the pop-up smokery and barbecue The Bull Pit There is also a vast range of artisan beers from London’s trendiest microbreweries (Camden, Beavertown) as well as the best local findings (Chapel Down and Old Dairy). If the sound of the Bull Pit is tantalizing your taste buds, get ahead of the pack and book your spot at this summer’s exclusive pub-come-BBQ nirvana perfect for carnivores of all ages. Even better, if you’re surrounded by fellow meat lovers, why not hire the Bull Pit for a private party? The Bull Pit is serving amazing succulent barbecue prepared in the state of the art The Big Green Egg barbecue that comes all the way from the USA. Clients can indulge in their carnivore urges with a menu full of the juiciest joints from the best local suppliers, including HJ Glovers from Hartley Bottom and Chart Farm from Sevenoaks. The Bull Pit menu includes the beautifully tender 12hour Applewood smoked pulled pork baguette (£12), the 10-hour Hickory smoked brisket (£9.50) and the Bull Burger made with 180g of rump of beef, only £8. The Bull Hotel in Wrotham village – midway between Maidstone, Sevenoaks and Tunbridge Wells – under the dynamic and visionary proprietorship of Martin Deadman has transformed itself into a dining destination for meat lovers. The Bull Hotel & The Bull Pit Bull Lane Wrotham TN15 7RF 01732 789 800 www.thebullhotel.com/the-bull-pit 63 SAMPLE DISHES FROM THE MENU Pint of smoky fruity chilli chicken wings £7 180g rump of beef burger £8 12-hour smoked pulled pork baguette £9 10-hour mesquite wood smoked Hartley Bottom brisket baguette £9.50 Hickory smoked rib of beef £13 Kids Menu £4.50