Chef Michael James joins Reumac in studio to discuss a pertinent topic: chicken. They draw a direct line between chickens and dinosaurs, swap stories of their experiences of chicken in their youth and discuss how best to enjoy a meal of either free range or broiler chicken. You can follow Chef Micheal on Instagram https://www.instagram.com/chefmichaeljames/Sybil's Spice will launch soon. Look out for links and launch info on @reumac. Send your thoughts about this episode to [email protected] And finally (I know, I know) here's Chef's banana bread recipe: BANANA BREADINGREDIENTS1 3/4 cups all purpose flour 215g1 tsp baking powder 4g1 tsp baking soda 6g1 tsp salt 6g1 tsp ground cinnamon 3g1/2 tsp allspice 1g1/4 tsp cardamom 0.5g1/4 tsp nutmeg 0.5g3/4 cup granulated sugar 150g1/4 cup unsalted butter 57g, room temperature or margarine1/4 cup coconut oil 52g2 tbsp yogurt 30g, plain 2 eggs largex3 bananas Very ripe, mashed about 1 1/2 cups1 tsp vanilla 5mL1 banana ripe, for decorationInstructionsPreheat oven to 170C. Butter and flour a 9 x 5 inch pan.Mash your bananas in a small bowl. If they aren't ripe enough bake on a sheet at 170C for about 10 minutes or until blackened.Sift dry ingredients into a medium sized bowl. Set aside.Cream butter, coconut oil and sugar together in stand mixer until light and fluffy.Add the vanilla then the eggs one at a time. Let each egg incorporate before adding the next.Mix in mashed bananas and yoghurt. Mix until fully incorporated.Add the sifted dry ingredients and beat until combined.Pour into the prepared pan. Level batter out a bit with a spatula.Cut a banana into two thin lengthwise slices. Place on top of loaf toward the edges. Sprinkle with brown sugar.Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.Don't share the banana bread with anyone ;-) 

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