Simon Rimmer served up a delicious almond pancake with salted caramel banana dessert on Sunday Brunch.

The ingredients are: 20g butter, 3 eggs, 185ml milk, 90g flour, 20g ground almonds, 15g sugar, pinch freshly grated nutmeg, zest 1 orange, 2 sliced bananas, 100g toasted flaked almonds, 50g blueberries and top with quality vanilla ice cream to serve.

For the sauce: 150g dark brown sugar, 150g butter, 150ml cream and 10g sea salt.