Loosen with a spatula, and either turn or flip the pancake over. Continue frying until golden, then stack on a plate. Repeat until all the mixture has been used. Melt the butter and sugar in a separate pan over a low heat until it forms a caramel sauce-about 3 minutes. Peel and cut the bananas lengthways, add them to the pan and cook gently until they are golden, turning after a few minutes. Serve them on the pancakes topped with a good spoonful of crème fraîche. Great for a late breakfast or Sunday brunch. As a pudding, serve with a couple of scoops of good vanilla ice cream. 10 Lamb Balti Prep and cook time: 30 mins to 1 hour Serves: 4-6 Ingredients 400g casserole lamb Zest and juice of 1 lime 500g Greek style yogurt 1 teaspoon sesame oil 1 large sweet potato, washed but not peeled, but into 2cm cubes 200g green beans, snapped in half 150g Sundora sunsweet dates, cut in half 515g jar balti cooking sauce 284ml carton fresh vegetable stock 1 red chilli, finely chopped 1 small cucumber, deseeded and finely chopped Zest and juice of 1 lemon 200ml tub crème fraiche Salt and freshly ground black pepper 20g pack coriander Method To make the balti, marinate the lamb in the lime zest and juice and Greek style yoghurt for 30 minutes. While that's doing, heat the oil in a wok and fry the sweet potato cubes until just golden. Throw in the green beans and dates, and pour in the jar of balti sauce and stock. Toss in the marinated lamb pieces and cook for 15-20 minutes over a moderate heat until cooked through. To make the raita, mix the chilli, cucumber and lemon zest and juice with the crème fraiche, and season to taste. The balti looks cool garnished with a sprig or two of fresh coriander, with a bowl of the raita. It's delicious served on some basmati rice, cooked according to pack instructions, with naan bread. Nutrition Info (per serving): 431 calories, 22 g fat. 11 Beef Stroganoff Prep and cook time: Up to 30 mins Serves: 4 Ingredients 4 x 175g fillet steaks 1 tablespoon flour 1 tablespoon smoked paprika 3 glugs of olive oil 2 knobs of butter 1 red onion, peeled and chopped 2 cloves garlic, peeled and chopped 2 sprigs fresh thyme leaves 125g oyster mushrooms 120g shiitake mushrooms 3 tablespoons brandy 250ml fresh soured cream 1 gherkin, chopped Sea salt and freshly ground Black pepper Method Dust the steaks with the flour and paprika. Heat a pan and add half the oil and butter. When the butter is foaming, sear the steaks in the pan-cook for 2 minutes each side and remove to a plate. To make the sauce, add the rest of the oil and butter to the pan and gently fry the onion, garlic, thyme and mushrooms for 4 minutes. Add the brandy to the pan and simmer for 3 minutes. To finish the sauce, add the soured cream, chopped gherkin and steaks. Heat through and season to taste. Slice each steak thinly and spoon over the sauce. Delicious served with rice and green beans.