Banoffee pie

To make the pastry, beat together the butter and sugar, then mix in the egg and coffee until well-combined. Mix through the flour to form a smooth paste – if the mix is very sticky add a little extra flour. Form into a block, wrap in cling film then let rest in the fridge for at least 1 hour

Preheat the oven to 180°C/gas mark 4

Flour the work surface and roll the pastry out to a thickness of 3–4mm. Line a 23cm fluted tart tin with the pastry, letting it hang over the sides

Spread a double layer of cling film out on the work surface and smooth it out until flat. Place this over the pastry and fill with baking beads or rice

Bake the pastry for 10–15 minutes then remove the beads and bake for a further 10 minutes until the pastry is cooked and crisp

Melt the butter with the soft brown sugar and add the caramel. Bring to the boil then pour into the pastry shell and transfer to the fridge for 1 hour to set

Slice the bananas and layer over the caramel in a spiral shape. Sprinkle liberally with caster sugar and use a blowtorch to caramelise the sugar. Leave to cool in the fridge for a further 15 minutes

Whip the double cream and transfer to a piping bag with a flower nozzle. Pipe rose shapes over the top of the bananas, leaving the outer ring on show. Grate over some dark chocolate and serve