Little & Friday's Banana Berry Tatin

Main - Preheat oven to 180°C.

Main - 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.

Main - 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.

Main - Bake in oven for around 30–35 minutes, until pastry is dark golden in colour.

Main - 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.

Main - 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.

Main - Serve immediately with a good-quality vanilla bean ice cream.

Candied Walnuts - Preheat oven to 140°C. Line a baking tray with baking paper.

Candied Walnuts - In a bowl, combine walnuts and honey and mix well. Spread out in a single layer on prepared tray.

Candied Walnuts - Bake for 25–30 minutes, stirring every 5 minutes, or until walnuts are golden brown and glossy.

Candied Walnuts - Remove from oven and cool. Stored in an airtight container, these will keep for 3–4 weeks.