"Flying Jacob" chicken and banana bake (Flygande Jacob)

1. Cut the chicken breast into bite-sized pieces, season with salt and pepper, fry in the oil for 5-6 minutes and put into an ovenproof dish.

2. In the same pan fry the sliced bacon until crisp and drain on kitchen paper.

3. Slice the bananas and scatter them over the chicken.

4. Whip the cream until stiff, gently fold in the sweet chilli sauce and spread evenly over the dish.

5. Bake in an oven preheated to 225 °C for 15-20 minutes until the top is golden; meanwhile cook the rice in salted water.

6. Before serving, sprinkle with the crispy bacon and roughly chopped peanuts and serve with rice.

Tip: Flygande Jacob was first published in a Swedish recipe magazine in 1976; it is named after its creator, Ove Jacobsson, who worked in air freight - hence "flying". It sounds like an odd combination, yet it's a favourite of Swedish family dinners. The original uses Swedish chilisås, which is similar to ketchup; with sweet chilli sauce it becomes a little spicier and fruitier.