The recipe for hazelnut banana shortbread by Nigel Slater

Make the shortbread first. Set the oven to 160C/thermostat 4. You will need a shallow 20cm tart pan or a non-stick or parchment-lined sponge cake tin.

Toast 75g peeled hazelnuts in a dry, shallow pan, moving them evenly around the pan so they brown evenly, reserve a handful, then grind the rest into a fine powder in a food processor.< /p>

Using a mixer with a paddle attachment, beat 125g butter and 50g icing sugar until soft and fluffy. Stir in a pinch of sea salt and 75 g plain flour. Add the ground walnuts and a drop or two of vanilla extract.

Lightly shape your hands, roll the dough into a ball, then press it into the lined pan. Bring the dough to the edge of the mold. Bake for 25 minutes until light golden in color. Remove the shortbread from the oven and leave to cool.

Whip 250ml double cream until thick enough to hold a shape. Be careful not to whip it too much. The cream should stand in soft mounds, not stiff peaks.

Peel 600g bananas (about 5) and cut into thick slices (about 1cm). Place a large shallow non-stick skillet over medium heat, then sprinkle with 50g caster sugar and add the sliced ​​bananas. Watch carefully when the sugar begins to melt. As soon as the syrup has the color of golden syrup, remove from the heat.

Pour the cream over the shortbread, leaving a bare rim of cake around the edges. As soon as the bananas are cold, pour them over the cream and sprinkle with the rest of the toasted hazelnuts. Serves 4

As you push the dough into the pan, press down firmly but gently, being careful not to come in contact with the mixture. It should be fragile to the touch.

Make sure the bananas are cool before putting them on the shortcake, otherwise they will melt the cream.

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