To prepare the bananas, place the sugar and water in a frying pan and gently heat until the sugar dissolves and starts to caramelise. Once the sugar is golden and bubbly, add the bananas, flat side down, and fry in the caramel. Turn them over once and add the butter. Once the butter is bubbly, turn off the heat. Set the pan aside until ready to serve.

To make the French Toast, slice the bread into three large rounds across the loaf. Mix the eggs, milk, and vanilla. Pour into a shallow dish and briefly dunk and soak the bread on either side, but only just before frying as not to disintegrate from absorbing too much moisture. Heat a Le Creuset 28cm Signature Frying Pan; add olive oil and a tablespoon of butter. Once the butter is foamy, add the soaked bread. Pan fry on either side until golden brown. Repeat with the remaining bread.

Place the French Toast on a serving platter, drizzle with melted chocolate, top with the caramelised bananas, pop the marshmallows over the top, and blowtorch to caramelise. Sprinkle with the crushed biscuits and serve immediately while still hot.