Ainsley Harriott and Craig Doyle served up a delicious banoffee pie with miso and ginger on Ainsley’s Fantastic Flavours.

The ingredients are: 250g ginger nut biscuits, 100g unsalted butter, melted, plus extra for greasing, 2 tsp soft brown sugar and ¼ tsp ground ginger.

For the Filling: 60g soft brown sugar, 50g butter, 397g tin of (Carnation) caramel or dulce de leche and ½ – 1 tbsp white miso paste, adjust amount according to taste.

For the Topping: 3 ripe, but firm, large bananas, peeled, sliced, 1 ball of stem ginger from a jar, finely chopped (optional), 450ml double cream, 1 tbsp icing sugar, 2-3 tbsp Kahlua/coffee liqueur (or 1 tsp instant espresso powder) and dark chocolate, to decorate.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.