Spiced banana tatin

Cinnamon Club’s Indian version of a tarte tatin is smart and easy to make

Cinnamon Club, already luxurious in its old Westminster library setting, has had a revamp: new rows of books give the space more colour and a cosier feel. The dining room, with it’s soft leather seats, is as vast as ever and the level of service is still brilliant. Starters include smartened-up street food classics such as chaat of crisp spinach, potato skins, dried beetroot and tender reshmi kebab of Norfolk free range chicken. Mains to share include Old Delhi-style butter chicken, black lentils, pilau rice and garlic naan. The side dish, bheja fry, is lamb mince and brain – crisp fried nuggets – and it’s well worth ordering (trust us on this!). Desserts include this crisp but gooey tatin served with ice cream. The bar, where cocktails such as the botanical martini featuring Monkey 47 gin, Belsazar dry vermouth and tea bitters are served from the gin trolley (there are 21 gins on offer), has an air of comfortable intrigue. cinnamonclub.com in an overlapping circular pattern over the caramel (be careful not to touch it as it will still be hot). The caramel might set a bit, but will melt again in the oven. Sprinkle the cinnamon over the top. • Roll the puff pastry out on a floured worksurface to 2-3 mm thickness and cut the pastry in a round to cover the bananas in the dish. Put the puff pastry lid over the bananas and tuck in the edges with a knife. • Bake for 25-30 minutes, or until the pastry puffs up and turns light brown on top. Leave for 5 minutes for the molten caramel to cool a little. • Very carefully turn the tart out onto a plate with the banana facing up. Sprinkle the banana chips onto the sides of the tart and drizzle the toffee sauce around it, as in the image above. Serve hot, with cinnamon ice cream.

PER SERVING 246 KCALS|FAT 8.2G|SATURATES 4.2G CARBS 39.7G|FIBRE 1.2G|PROTEIN 2.6G|SALT 0.2G