A few tweaks make this traditional favourite diabetes-friendly.

Serves 6

Corned beef prep time: 60 mins, cooking time 60 mins

Green bananas prep time: 15 mins, cooking time approx. 55 mins

Ingredients

Corned Beef

1.1 kg corned beef topside

4 Tbsp white vinegar

1 large onion, peeled

1 large carrot

1 bay leaf

2 whole cloves

3 cups mixed vegetables or 1/2 medium cabbage, shredded finely

Coconut Green Bananas

6 green bananas, skin on

300 ml reduced-fat coconut milk

Directions

1. Soak the corned beef in cold water for at least 1 hour. Drain the soaking water.

2. Place soaked corned beef in a large pot of fresh water. Add 2 Tbsp white vinegar, onion and carrot. Attach a bay leaf to the onion with a couple of whole cloves.

3. Cook for 25–30 minutes per 500 g. If you have used a very salty or fatty cut of meat, you may want to change the water and vinegar half way through cooking.

4. Serve corned beef with mixed vegetables or cabbage and carrots. Aim for 80 g of each per person.

5. Place bananas in a roasting pan and cover with cold water. Bake at 180°C and for 30–45 minutes. (They are cooked when you can push a skewer into the end furthest from the stem without much pressure.) Take out of the oven and drain the water.

6. Once the bananas are cool enough to handle, remove the skin and place them back in the empty roasting pan. Pour reduced-fat coconut cream (50 ml per person) over the bananas and bake for a further 10 minutes.

Nutritional Information
Average quantity per serving (120 grams): Energy 499 kJ (119 kcal), Protein 22.1 g, Fat total 3.2 g – saturated 1.3 g, Carbohydrate 0.2 g – sugars 0.2 g, Sodium 1440 mg