THE bananas have to get in and out of the pan in 90 seconds, no longer, so they stay firm in the centre.

Cut two bananas in half lengthwise.

Melt half a tablespoon of butter in a non-stick frying pan over medium-high heat. Add three tablespoons of light brown sugar and lay the banana slices on top, cut side up.

Cook undisturbed for 20 seconds, then add a quarter cup of dark rum (or orange juice) and a generous pinch of ground cinnamon.

Cook for 10 seconds, then turn the bananas carefully and cook for 45 to 60 seconds more, basting with the sauce in the pan.

Divide the bananas between two dessert plates, drizzling the sauce on top. Serve with a scoop of ice-cream (or frozen yoghurt).

If you are cooking for four, you can easily double the recipe; it is important not to crowd the frying pan, so get everything ready to go and make it in two batches.

MANGO BRULEE

Preheat the stove-top grill or upper element of the oven.

Place one mango on a cutting board with the narrow side facing you. Slice off one side, sliding the knife along the flat seed. Repeat on the other side of the mango.

With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin. Repeat with another mango.

Sprinkle a teaspoon of brown sugar over each mango half, then drizzle each one with 1 teaspoon of orange juice.

Set the mango halves on a baking tray and grill until the tops are light golden, 5 to 7 minutes. Serve with lime wedges. Serves four.

STRAWBERRY COMPOTE WITH CARDAMOM SYRUP

Place two punnets of hulled and halved strawberries in a serving bowl with the segments from 4 oranges, which have been peeled and sliced.

In a small saucepan, heat one-third of a cup sugar and one-third of a cup of water and two cardamom pods, until the sugar has dissolved. Pour over the fruit.

Let macerate for 30 minutes, or longer for extra flavour.

Works well with most kinds of fruit. Serves four.