Elvis pancakes
for two minutes more, then tip in the drained green lentils and the veggie stock. Bring the pie mix to a simmer, turn down the heat to low and leave to gently bubble away while you make the mash.
Pour the remaining water from the kettle into a saucepan and re-boil. Salt the water and drop in the cauliflower florets. Cook for 10 minutes until completely tender. Drain into a sieve and leave to steam for a few minutes – this will stop you from having watery mash.
Preheat the grill to maximum. Tip the cooked cauliflower into a food processor, add the remaining butter and some seasoning, blitz to a smooth mash. You can also do this with a stick blender.
Come back to your pie mix. Add the frozen peas and season to taste. Once the peas have defrosted, spoon the filling into an ovenproof dish. Spread the mash on top, then grate over the cheddar cheese. Slide under the grill for five minutes or until bubbling and golden with a crispy top.
Ingredients
Preheat your grill to maximum. Lay the rashers of bacon on a baking tray lined with baking parchment. Slide under the hot grill. Cook for about four minutes on each side, or until done to your liking. I like my bacon crispy on the outside but still a little soft.
Meanwhile using a fork, mash the bananas in a bowl into a rough puree. Crack in the eggs, spoon in one tablespoon of peanut butter, sprinkle in the cinnamon, baking powder and a pinch of salt. Give everything a good stir. Pancake batter sorted.
Melt the butter in a large non-stick frying pan over a low to medium heat. Once bubbling, spoon the batter into the pan to make four to six pancakes. Fry the pancakes without moving them for three minutes on the first side, or until the batter has set, then flip and fry the pancakes for a further minute on the second side.
While the pancakes are gently frying, mix the remaining peanut butter with half a tablespoon of water in a small bowl. This will loosen it, making it easier to drizzle on the pancakes.
Pile the banana pancakes onto a plate. Top with the bacon, drizzle over the peanut butter along with a little maple syrup, if you like. Gobble down, Elvis-style.
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