Bananas en papillote with tropical fruit and green pepper

Method

1. Preheat the oven to 190C/gas 5. Tear two pieces of foil about 30cm long and lay two bananas flat over the bottom half of each.

2. Cut the passion fruit in half and scoop the seeds over the bananas. Sprinkle over the demerara sugar and ginger.

3. Dot the butter over the bananas, pour over the rum and fold the top half of the foil over the fruit. Seal the edges well, place on a baking tray and bake for 15 minutes.

4. Meanwhile, put the mango, papaya and kiwi fruit on a tray with raised sides.

5. Combine the caster sugar, green peppercorns and 100ml water in a small saucepan and bring to a boil. Pour over the fruit and leave to macerate.

6. To serve, open the foil parcels and slide the bananas onto serving plates. Spoon over the tropical fruit and syrup and freshen it all with a squeeze of lemon.

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Ingredients

For the parcels

4 large firm bananas, halved
4 passion fruit
4 tbsp demerara sugar
4 cm piece root ginger, peeled and grated
60g Butter, diced
4 tbsp dark rum

For the tropical fruit

1 Mango, peeled and sliced
1 papaya, peeled and sliced
2 kiwi fruit, peeled and thickly sliced
150g caster sugar
2 tbsp green peppercorns, in brine, rinsed
1 small lemon, halved

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