Did you try the Creamed Potatoes with Dill last weekend? How did you like them?! Share your stories!

This weekend we’ll be having a good ol’ Swedish classic: Flying Jacob. Have you heard of it?

Has it got chicken? Check! Has it got peanuts? Check! Has it got a crazy name? CHECK!

This is how you do it:

You will need (to serve 4 hungry Vikings)

  • approx 1 kg grilled chicken
  • 1-2 bananas
  • 200ml single cream
  • 150ml chili sauce
  • 2 tsp curry powder
  • 140g smoked bacon lardons
  • 100ml salted peanuts

Turn your oven onto 225 degrees. Remove any bones from the grilled chicken, tear it up into smaller pieces, and put them in an oven proof dish.

Peel the banana(s) and halve lengthwise and then halve the halves so that you end up with 4 ‘quarters’. Place the banana quarters on top of the chicken pieces in the oven proof dish.

Whip the cream and mix in the chili sauce and curry powder. Pour the mixture over the chicken and bananas, and pop into the oven for 20 minutes.

In the meantime, fry the lardons in a pan over a medium heat until crispy. Let them sit on a sheet of kitchen roll for a minute before sprinkling them and the salted peanuts over the baked chicken and bananas. Serve with rice and salad.

Enjoy!

Sola Kitchens