Go bananas!

Spend a little time this weekend making a luscious dessert with no cooking required. You can prepare the base a day ahead, then just top with whipped cream and grated chocolate to finish

- MIKE ENGLISH

Easy banoffee pie

SERVES 8-10 PREP 25 mins plus 1 hr chilling NO COOK V

1 Crush the biscuits, either by hand using a wooden spoon or in a food processor, until you have fine crumbs, then tip into a bowl. Mix in the melted butter to fully combine and create a wet, sandy texture. Tip into a 23cm loose-bottomed fluted tart tin, then press into the base and up the side in an even layer. Use the back of a spoon to smooth the surface and put in the fridge to chill for 1 hr.

2 Beat the caramel to loosen and spoon it over the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the sliced bananas into the top of the caramel until you have an even layer. Will keep chilled for up to a day.

3 Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate over a square of dark chocolate, if you like, then serve.