For the ice cream, freeze the bananas in their skins for at least 6 hours, or preferably overnight.

Take them out of the freezer and leave to stand for 10 minutes. The skin will now easily slice off with a sharp knife, so peel, then chop the flesh into chunky slices.

Pop into a food processor and pulse a few times until a smooth ice cream forms. Stir in the cinnamon, then scoop into 4 individual portions, place on a plate and refreeze until ready to serve. Defrost slightly if its too hard.

To make the cigarillos, preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6, using a sharp knife, cut the filo into squares. Starting at one corner, roll each square up tightly to form a cigarillo.

Mist a cooking spray and sprinkle with the icing sugar. Bake for 10 minutes until crisp and golden. These are best served warm, so if you made them in advance, gently reheat.

Meanwhile, for the apples, quarter and core them, then cut into wedges. Heat gently in a pan with the sugar until soft but with a bite, about 10-15 minutes.

Serve the apples topped with the ice cream and cigarillos.