James Timmins and Jules Jefferis served up delicious waffles with smoked bacon, cheesecake mousse and caramelised peach on Saturday Kitchen.

The ingredients for the waffle batter are: 410g gluten-free flour, 20g baking powder, 5 free-range eggs, 460ml milk and 125g unsalted butter.

For the peach: 400g tinned peach halves in juice, ½ ground cinnamon, ½ tsp ground all-spice and sprig fresh rosemary.

For the cheesecake mousse: 300ml double cream, 200g cream cheese, 100g icing sugar and 1 tsp vanilla bean paste (or vanilla extract).

For the topping: small handful shelled pistachios, 100g caster sugar, 20g ground cinnamon, 4 rashers smoked bacon, chopped, small handful strawberries and small handful blueberries.

See more waffle recipes in the book titled: Waffle Cookbook: Sweet and Savory Recipes for Every Meal available from Amazon now.