Salted caramel banana Tatins

When there’s just two of you a banana Tatin is the perfect indulgent treat.

TAKES 55 MINUTES, PLUS CHILLING • SERVES 2

250g/9oz ready-made puff pastry

plain flour, for dusting

1 banana, peeled

50g/2oz light brown soft sugar

50g/2oz butter

2 tbsp double cream

½ tsp sea salt flakes, plus extra to sprinkle

2 scoops vanilla ice cream to serve

1 To make the Tatins, roll out the pastry on a floured surface to the thickness of a £1 coin. Cut out two lids big enough to fit over the banana, leaving a 1cm/½in border. Put on a baking tray and chill in the fridge for fifteen minutes.

2 Set a heavy-bottomed, ovenproof frying pan over a medium heat. Add the sugar, butter and cream, and cook for 5 minutes until the sugar has melted and the caramel is bubbling. Add the sea salt flakes. Slice the banana in half lengthways and put the two halves, cut-side down, into the caramel.

3 Heat oven to 220C/200C fan/gas 7. Put a pastry lid on top of each banana half, tucking each in tightly around the edges. Transfer the pan to the oven and cook for 20 minutes until the pastry is risen and golden. Quickly turn out the Tatins, sprinkle with the extra sea salt flakes and serve with scoops of ice cream.

PER SERVING 940 kcals, protein 8g, carbs 78g, fat 66g, sat fat 37g, fibre 0.8g, sugar 36g, salt 2.9g