Rainbow Junktion Recipe Book launch Bistro – 21 February 2020

We are so excited to be launching our Rainbow Cookbook at a bistro night of delicious pay-as-you-feel food.

The cookbook is a culmination of a lot of work from staff, volunteers and customers and we are really proud of it. It will help us raise essential funds to keep our beautiful community cafe open.

Come and join us for dinner, celebrate with us and grab your copy (suggested minimum donation £5).

We are also looking for other local artists/zine makers who might want to sell their creations at the bistro … get in touch with emily@rainbowjunktion.org.uk if you would like to be involved.

To book your ticket go to https://www.eventbrite.co.uk/e/rainbow-recipe-booklaunch-bistro-tickets-91587275005

Sweet and sour leeks


  • 8 small leeks
  • 2 bay leaves
  • 2 cloves of garlic (finely sliced)
  • 200ml vegetable stock
  • 3 tbspn oil
  • 1 small red onion
  • 20g sultanas
  • 1 tbspn cider vinegar
  • 2 tspn caster sugar
  • 2 tbspn oil


Cut the leeks lengthways into 2 segments, each about 10 cm long and wash well. Lay all of the leeks on the bottom of a large shallow pan and add the bay leaves, garlic, stock, oil and about 250ml of water, so that the leeks are half covered in liquid. Add 3/4 tspn of salt and some black pepper, place on a medium heat and simmer gently for about 30mins or until a knife can be inserted into the leeks without any resistance. Turn the leeks over once or twice during cooking so that are cooked evenly.

Mix together the onion, sultanas, vinegar, sugar and 1/4 tspn salt and some black pepper. Pour the mixture over the leeks and serve.

Fig and peanut butter squares


  • 680g peanut butter
  • 170g coconut oil
  • 60g golden syrup
  • 1/2 teaspoon salt
  • 600g dried figs
  • 200g almonds (or any type of nut)
  1. Halve the figs.
  2. Blend the almonds and figs until they start to stick together.
  3. Pat this mixture down into an 8 x 6 inch glass dish.
  4. Blend together the peanut butter, coconut oil, golden syrup and salt and pour it on top of the mixture in the glass dish.
  5. Freeze it for an hour or until it is hard. Store in the fridge for up to 2 weeks.

Banana Cake

After several requests, here is the recipe for the banana cake that we served last Friday

Brilliant Banana Cake

225g very ripe bananas (already skinned)
90g caster sugar
90g butter (softened)
200g self raising flour
1 egg (beaten)
1/2 teaspoon bicarbonate of soda
1 tablespoon of milk
For the top:
1 ripe banana
50g butter (softened)
50g caster sugar

– preheat oven at 140°C/ gas mark 4
– grease and line a 7 inch round cake tin
– mash bananas and sugar together
– beat in the butter and add flour and egg alternately
– dissolve the bicarbonate of soda in the milk then add to the mixture
– beat well then turn into the prepared cake tin and cook for about 40 minutes, or until the sponge springs back and a knife comes out clean
– cool on a wire rack
– to make the topping, mix the banana, sugar and butter together and spread over the cake once it is cool

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