Chocolate and banana tarte tatin

In 25.5cm (10in) non-stick, ovenproof frying pan, toast the hazelnuts over a medium heat until evenly golden. Tip on to a board and allow to cool, then roughly chop. Set aside.

Add the caster sugar to the frying pan in an even layer and cook over a medium heat until the sugar has melted, shaking the pan gently every so often (don’t stir). Turn up the heat and cook until the sugar starts to go golden, swirling the pan to help it caramelise evenly. Turn off the heat and stir in the butter.

Carefully lay the banana halves in the pan, cut-side down. Cut some halves to fit into any gaps, if needed. Cook on a medium heat for 2min, then remove from the heat to cool completely.

Once cooled, preheat oven to 200°C (180°C fan) mark 6. Lay the pastry sheet out on a lightly floured surface and roll widthways to make the sheet into a large square. Cut a rough 30cm (12in) circle. Spread 100g (31/2oz) Nutella over the pastry, leaving a 2.5cm (1in) border. Flip the pastry Nutella-side down on top of the bananas, tucking the edges down around the sides.

Bake for 25min until golden. Remove from oven, wrap the handle with a tea towel (this is just to remind you that the pan handle is hot) and leave to cool for 2min. Run a knife around the edge of the pan to loosen the pastry. Making sure to protect your hands with oven gloves, put a plate on top of the pan, then quickly and carefully invert the tart on to the plate. If any bananas are stuck in the pan, use a palette knife to loosen them, lift them out and put back into place on the tarte.

Warm the remaining Nutella in a small pan over a gentle heat until runny. Drizzle over the tarte. Scatter over the chopped hazelnuts. Serve tarte warm, in slices with ice cream.