Oven-baked plantain

Ingredients: ■ Ripe plantains ■ light olive oil ■ sea salt to taste ■ ground cinnamon, to taste ■ ground nutmeg, to taste Method:

■ Preheat the oven to 220°C. Line several baking trays with grease proof paper, depending on the number of plantains that you are using.

■ Peel the plantains, making sure not to squish the ripe flesh. Then, using a sharp knife, cut the plantain at a slant of approximately ¼ inch thickness. Once all the plantain has been prepared, drizzle just enough of the light olive oil to lightly coat each piece of the plantain. Then sprinkle the sea salt, ground cinnamon and the nutmeg, if using.

■ Gently toss so not to break up the ripe plantain. Then place a single layer of the plantain on the baking trays and place in the preheated oven until they are golden brown all over.

■ Take out of the oven and you can eat them immediately either as a side or with a dip. The remaining baked plantains can be stored in an airtight container in the refrigerator for up to four days. They can be reheated in a hot oven.