The lack of homegrown fruit has sent me in the direction of something more tropical. Bananas rarely let us down in the search for a quick midweek dessert, and can be considered treat enough when eaten with any sort of dairy produce. They are particularly splendid when grilled with honey and eaten with cream and yoghurt.
Serves 2. Ready in 20 minutes.
Heat an overhead (oven) grill. Peel 3 large, unblemished bananas and slice them into coins, about half a centimetre thick. Squeeze the juice from a small lemon and toss the bananas in it.
Line a small baking tray or grill pan with foil – it will make washing up easier. Scatter the bananas over the foil, keeping them in a single layer.
Crack open 4 cardamom pods and crush the little black-brown seeds that lie within to a powder with a couple of large pinches of ground cinnamon. (I use my spice grinder for this, but you can do it by hand, too.) Mix the spices with 40g of golden caster sugar.
Dust the sugar over the bananas, trickle with 2 tbsp of liquid honey, then place them under the grill. Depending on how close they are to the heat, they should take about 7-8 minutes to caramelise.
Whip 125ml of double cream until thick enough to sit in soft mounds, but not firm enough to stand in peaks. Gently fold 125ml of thick yoghurt into the cream, taking care not to overmix.
Divide the yoghurt mixture between 2 shallow serving bowls, then spoon the sizzling bananas and honey over and a little grated orange zest. Eat as the warm honey melts into the yoghurt and cream.
