Banoffee pie

To make the base, place the biscuits in a plastic bag and bash with a rolling pin to make fine crumbs. Melt the butter and sugar in a pan and stir in the biscuits.

Press the mixture into a 8in 20cm round loose bottom flan tin and up the sides, pressing well with the back of a spoon.  Chill the base for at least 20 minutes until firm.

Spread the caramel over the biscuit base. Peel and slice the bananas and arrange most of them over the caramel. Whip the cream until it forms soft peaks and spread over the bananas.

Scatter a few slices of banana on top and sprinkle with chocolate curls.