Be sure to use firm, ripe bananas to achieve the perfect balance of melted chocolate, smooth banana and crunchy almonds.

Ingredients: (Serves 4-6)

• 4 sheets filo pastry, thawed if frozen
• 3 tablespoons unsalted butter, melted
• 2 ripe bananas
• 40 g (1½ oz) plain chocolate chips
• 28 g (1 oz) flaked almonds

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. Place 1 sheet thawed filo pastry on the work surface. Using a pastry brush, cover the filo with melted butter. Layer the other 3 sheets over the first, brushing each with butter.

Place both bananas together along one of the shorter sides of the rectangular pastry stack, leaving a 2.5-cm (1-inch) border on all sides of the bananas. Sprinkle the chocolate chips over the bananas. Fold the borders over the bananas to secure them and roll up the strudel.

Place the strudel, seam down, on a baking tray lined with parchment paper. Glaze the top with butter and sprinkle the sliced almonds on top. Cut 3 to 4 slits in the top of the strudel. Bake in the middle of the oven for 15 minutes, or until the chocolate has melted and the strudel is golden brown. Slice and serve.