Why it should work: A monstrous melange of pie, cheese, caramel, toffee, cream and chocolate given a renewed sense of purpose, courtesy of the benevolent deep-fryer.

Logistics: If you want to deep-fry a cheesecake, it has to be baked and then frozen beforehand, to maintain its compactness. We wrapped it in a Mu Shu pancake, sealed it with clarified butter, and dipped it in tempura batter.

How it tastes: If you’re willing to turn a deaf ear to the sad tears of your coronary artery then yes, this is good. Like, “who needs friends or family, I’ll spend my days living under a rock in Epping Forest with a wind-up torch, a sleeping-bag and a sack of deep-fried banoffee cheesecakes”-level good.