Banoffee french toast

To make the caramel sauce, heat the sugar in a medium pan over a medium heat, tipping the pan from side to side to help the sugar melt evenly. When it’s caramelised and dark gold, quickly add the butter and stir until completely melted – this whole process should take 2-3 mins. Gradually add in the cream while stirring and allow to boil for 1 min. Remove from the heat and stir in 1 tsp salt. Leave to cool before using.

To make the toast, remove the crusts from the bread and spread a layer of salted caramel on both slices, reserving the rest for drizzling, then add a few slices of banana and sandwich together, caramel-side in.

Dip the bread in the eggs, soaking each side. Heat 2 tsp veg oil in a frying pan and, once hot, fry the toast. Flip every now and then, and keep frying until golden.

Whip the cream with the sugar until you have soft peaks. Slice the whole banana lengthways, coat the sliced side with 2 tsp sugar and use a blowtorch to caramelise it – alternatively you can grill it or fry sugar-side down in a lightly oiled pan.

Spoon some cream on top of the toast, put the banana slices on top and drizzle with salted caramel and condensed milk. Keep any leftover caramel sauce chilled for a week.