Sticky miso bananas with lime and toasted rice

Serves 4 Prep time 5 min Cook time 30 min

This dessert ticks all our flavour boxes – sweet, salty, tangy and umami – and all our texture boxes – sticky, crunchy and creamy. The bananas you use should have almost completely yellow skin, with only the tiniest bit of brown spotting.

40g unsalted butter

70g light soft brown sugar

tsp ground star anise

3 Tbsp creme fraiche

11⁄2 Tbsp white miso

4 medium bananas (medium ripe), peeled and halved lengthways

1 lime: finely grate the zest to get 1 tsp and then juice to get 1 tsp

Toasted rice topping 1 Tbsp Thai sticky rice (raw), or jasmine rice 2 tsp black sesame seeds tsp ground star anise

Method

1. Set the oven to its highest grill setting.

2. Make the topping. Toast the rice in a small frying pan on a medium heat for 12–15 minutes, shaking the pan from time to time, until deeply golden. Blitz in a spice or coffee grinder until fine, then transfer to a small bowl.

Return the pan to a mediumhigh heat and add the sesame seeds.

Toast for 1 minute, then stir into the rice bowl along with the star anise. Set aside.

3. Put the butter, sugar, star anise and half the creme fraiche into a large, ovenproof castiron pan (or a large saute pan) on a medium heat. Stir the mixture frequently, until the butter has melted and the sugar has dissolved, then, off the heat, whisk in the miso until smooth. Add the bananas, cut side up, using a spoon to coat the tops with some of the caramel, then transfer to the oven and grill for about 8 minutes (this will vary, depending on your grill, so check them at the 7minute mark), or until the bananas have softened and are lightly browned.

4. While the bananas are grilling, mix the remaining creme fraiche with the lime juice. When ready, spoon this all over the bananas, then sprinkle with the lime zest and a tablespoon of the rice topping. Serve immediately with the extra rice topping alongside.