Nutty Banana Split

For the brittle, add the sugar and syrup to 125 ml water in a saucepan and bring to the boil, stirring. Boil over a high heat, without stirring, until it forms a pale caramel (145°C/295°F with a confectioner's thermometer).

Mix the nuts with a pinch of salt and grease a baking tray with oil.

When the caramel reaches the desired temperature, add the nuts, bring to the boil and boil for a further 2-3 minutes. Take off the heat and stir in the butter and bicarbonate of soda. Pour onto the baking tray, leave to cool and then break into chunks.

For the banana split, melt the chocolate in a bowl over hot water with 3 tbsp cream. Whip the rest of the cream to between semi-stiff and stiff. Slice the bananas on the diagonal and drizzle with lemon juice to prevent browning.