Here’s a wonderful breakfast dish featuring the unusual combination of crisp bacon and sweet bananas.

2 large bananas

25g (1oz) unsalted butter

1 tbsp brown sugar

8 streaky bacon rashers, rind removed

100ml (3½ fl oz) maple syrup

For the blintzes

175g (6oz) warm mashed potato (without butter, milk or cream)

75g (3oz) plain flour

1 egg

1 egg yolk

100ml (3½ fl oz) full-fat milk

salt and freshly ground black pepper

25g (1oz) unsalted butter

1. For the blintzes, mix together the warm mashed potato and flour, then stir in the egg and egg yolk.

2. Gradually add enough milk to make a batter that drops easily off the spoon.

3. Season with salt and pepper. Heat the butter in a non-stick frying pan and drop in about 2 tablespoons batter at a time to make little pancakes about 5mm (¼in) thick and 7.5cm (3in) in diameter (you will need 8).

4. Cook for 2–3 minutes on each side, until golden and set;

5. remove from the pan and keep warm.

6. Peel and quarter the bananas. Heat the butter and sugar in a frying pan until lightly caramelised, then add bananas and cook until golden.

7. Meanwhile, fry or grill the bacon until crisp.

8. Put half the pancakes on 4 serving plates and cover with caramelised bananas.

9. Top with the remaining pancakes, then the bacon.

10. Pour over the maple syrup and serve immediately.

Serves 4