Breakfast Loaf with Banana, Sultanas and Honey

Preheat the oven to gas 4, 180°C, fan 160°C. Tear off a rectangle of baking paper, slightly bigger than a 1ltr/1lb loaf tin. Scrunch it up and wet it a little under a cold tap, then shake off the excess water and use it to line the tin. Rub the inside with ½ tsp oil.

Scrub the carrots and sweet potatoes, then coarsely grate them into a large bowl. Peel and slice the banana. Keep a few slices aside for later to decorate the top; add the rest to the bowl and mash with a fork.

Crack the eggs into the bowl, then add the sultanas, flour, cottage cheese, honey and cinnamon (if using), and stir until nicely combined.

Pour the mixture evenly into the loaf tin. Decorate the top with the reserved banana slices and add an extra drizzle of honey.

Bake for 35-40 mins or until golden and cooked through.

Allow to cool before slicing. Will keep happily in the fridge for a couple of days. Delicious served with natural yogurt and a drizzle of honey.

Jamie's tip: Grill on full whack for a final 5 mons to get it extra crispy, if you like.