GET READY TO WATCH A MOVIE, AND I'LL RECOMMEND A DESSERT BY GORDON RAMSEY

INGREDIENTS:
4 ripe bananas, peeled

INSTRUCTIONS:
Slice the banana into chunks and put them into a freezer-proof container. Put the container into the freezer and leave overnight or until frozen solid.

When ready to make the ice cream, put the frozen banana pieces into a food processor and pulse to break them up into small pieces. Scrape down the sides of the food processor, then blend until the banana is smooth and creamy, stopping regularly to scrape down the sides.

Eat immediately for a soft-serve consistency or put it back into a freezer-proof container and freeze for 1 hour until hard.

INGREDIENTS:
2 large ripe avocados, peeled and stoned
3–4 tbsp runny honey, to taste
1 tsp vanilla extract
50 g raw cacao powder

INSTRUCTIONS:

Put the avocados into a food processor and blend until smooth.

Add 3 tablespoons of the honey with the vanilla and cacao powder and blend again until completely combined. Taste and add more honey if necessary.

Spoon the mousse into 8 shot or sweet wine glasses and put them into the fridge for an hour before serving.

INGREDIENTS:
1 ripe pineapple
4 tbsp caster sugar, plus a little extra for sprinkling
1 vanilla pod, seeds removed
Pinch of Chinese five-spice powder
20g butter, cut in half
150 ml double cream

INSTRUCTIONS:

First prepare the pineapple. Using a serrated knife, cut off the top and base, then cut the pineapple into 8 long wedges. Cut along the inside edge of the wedges to remove the core. Slice between the flesh and the skin as you would a piece of melon but leave the last 2cm of skin attached.

Heat a griddle pan. Place the pineapple wedges in the hot pan, pushing the fruit against the griddle bars to help it color. Cook for 2 minutes on each side until marked. Sprinkle over a little caster sugar 1 minute before the end of cooking to glaze the fruit.

To make the caramel, tip the 4 tablespoons of caster sugar, the vanilla seeds and five-spice powder into a heavy-based frying pan and cook over a medium heat for 3–4 minutes until the sugar has dissolved and is turning a dark golden brown. Remove from the heat, add the butter and 2 tablespoons of the cream. Shake the pan to melt the butter, whisk to combine, then add the remaining cream.

To serve, drizzle the caramel sauce over the pineapple wedges and serve immediately.

INGREDIENTS:
Oil, for greasing
400g plain chocolate, broken up
8 tbsp double cream
60g butter, cubed
2 tbsp caster sugar (optional)

INSTRUCTIONS:

First make the pastry. Whiz the butter and sugar in a food processor until just combined. Add the egg and whiz for 30 seconds. Add the flour and process for a few seconds until the dough just comes together (add 1 tablespoon of cold water if it seems too dry). Knead lightly on a floured surface, then shape into a flat disc. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 190°C/Gas 5. Lightly grease ten 8 cm fluted loose-bottomed mini tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 10 small discs using an 11 cm fluted cutter. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork and rest for 20 minutes in the fridge. (They should be really firm and cold so that you can avoid having to blind bake them.)

Bake the rested tart cases in the preheated oven for 12 minutes until golden. Use a sharp knife to trim off the excess pastry, then cool the cases in their tins on a wire rack.

While the tarts are cooking, make the peanut brittle. Line a baking sheet with greaseproof paper or a lightly oiled sheet of foil. Put the sugar into a dry frying pan over a medium-high heat for 3–4 minutes and allow it to caramelise without stirring. Once the caramel begins to form, swirl it around the pan to ensure it colors evenly. After 2–3 minutes, when it’s beginning to turn light brown, add the peanuts and swirl to coat. Pour onto the prepared baking sheet, tilting it so that the peanut mixture spreads out thinly and evenly. It should harden almost immediately. Set aside for about 10 minutes to cool.

Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

Spoon the ganache mix into the cooled tart cases and top with broken shards of peanut brittle. Chill for 20 minutes, then serve.

INGREDIENTS:

100g unsweetened desiccated coconut
100g plain flour
1½ tsp baking powder
1 egg, beaten
250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
1 tbsp runny honey
Oil, for frying
1 ripe mango

INSTRUCTIONS:
To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.

Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.

Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.

To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.

Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.

INGREDIENTS:
6 bananas
6 tbsp crunchy peanut butter
175 g chocolate chips
50 g mini marshmallows

INSTRUCTIONS:

Heat your oven to 200˚C/180˚C fan/gas mark 6 or light the barbecue.

Using a small knife, cut out a strip of the banana peel all along the top of one side, so you have a window into each one, then cut a slit in the banana inside.
Spread a tablespoon of peanut butter inside each banana then cram as many chocolate chips and mini marshmallows on top of the peanut butter inside the banana as you can.

Wrap each whole banana tightly in foil individually and oven cook or barbecue for 10 minutes until the chocolate and marshmallows have melted and become gooey. Open one up and have a peek to make sure the banana is soft and the toppings are melted.