Instructions

Honeycomb cream:

Pancakes
Make the batter by whizzing the banana with the rest of the batter ingredients, except the butter, in a food processor until it makes a smooth batter. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter.

Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches, about 4 at a time, until golden. Turn and cook the other side. If you have been clever and kept the batter light, you may need to place them in an oven to cook right through.It is always a good idea to under cook them and let them finish in the oven. This way you willl have a stack rather than serving as you cook them.

Set it for 140 degrees add as you cook them, no more than 10 minutes though.

Finish with remaining banana and serve with honeycomb cream.

Instructions

Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well. Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.

Instructions

Steam broccolini (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well. Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.

Instructions

Toast pine nuts in a dry pan and set aside.

Fry pancetta until nice and crispy, set aside in a warm place.