You'll find this recipe in the breakfast section of Little & Friday's new book Every Meal but it is a decadent dish that could easily be served as a dessert.
200 grams caster sugar
50 grams butter
juice of 1 lemon
8 medium bananas
30cm-diameter circle of puff pastry 8mm thick
100g crème fraîche
1 punnet blueberries
¼ cup Candied Walnuts (recipe below)
2 tablespoons runny honey, to serve
vanilla bean ice cream, to serve
500 grams walnut pieces
150 grams good-quality runny honey
Preheat oven to 180°C.
Place sugar in a large ovenproof frying pan, approximately 30cm in diameter. Cook over a moderate heat until sugar starts to melt and caramelise. Once sugar has reached a dark amber colour, add butter and lemon juice and turn heat off. Stir caramel until butter and lemon juice are incorporated.
Peel bananas and slice in half lengthways. Place banana slices cut-side down into hot caramel, and layer evenly around the pan. Top with the circle of puff pastry.
Bake in oven for around 30–35 minutes, until pastry is dark golden in colour.
Place a serving plate upside down over top of pan and flip tatin out. Be extremely careful not to spill caramel on yourself, as it will be very hot. The bananas should be on top, evenly layered across the pastry base.
Pour caramel juice from pan all over tatin. Dollop crème fraiche over the top, scatter with blueberries and walnuts and drizzle with honey to finish.
Serve immediately with a good-quality vanilla bean ice cream.
Preheat oven to 140°C. Line a baking tray with baking paper.
In a bowl, combine walnuts and honey and mix well. Spread out in a single layer on prepared tray.
Bake for 25–30 minutes, stirring every 5 minutes, or until walnuts are golden brown and glossy.
Remove from oven and cool. Stored in an airtight container, these will keep for 3–4 weeks.
Cook’s note: These are great to have in the cupboard to sprinkle on porridge, ice cream or iced cakes.