Place the flour and salt in a bowl and stir in the olive oil and water until the mixture forms a fairly tight dough. Leave to rest for a few minutes.   Mix the sugar and cinnamon together, place into a bowl big enough to dip the churros into, and set aside.   In a pot, melt the chocolates and golden syrup into the cream, stirring until thick. Place in a bowl big enough to dip the churros into and keep warm until ready to serve.   Place the churros dough into a piping bag, then heat your sunflower oil to 190˚C. You can either use a deep-fat fryer, which will have a temperature-control dial or a deep frying pan with oil that is at least an inch deep in it. If you are using a frying pan, you can check the oil is hot enough by placing a teaspoon of the mixture into the oil. If it solidifies straight away, you are good to go!   Pipe approximately 5cm sections of the dough into the oil and cook for about 2 minutes on each side, turning occasionally to get an even golden-brown colour.   Dust with the cinnamon sugar and dip into the chocolate sauce, then enjoy.   Visit Our Shop

To make the caramelised banana:   Slice the banana into thick slices and heat a non-stick pan over medium heat. Place the butter on the pan and, when melted, add the banana. Cook for approx. 30 seconds, then drizzle with 1 1/2 tablespoon of maple syrup and gently turn the slices of banana. Cook for another minute or until the banana turns golden brown (add more butter if necessary). To make a stack of pancakes for 2 to share:   Place the caramelised banana on top of a stack of warm pancakes Sprinkle the chocolate and hazelnuts all over them Add a drizzle of maple syrup (approx. 1 tablespoon) to finish