Hot Sugarcane Bananas (Caribbean)

Serves 4

4 ripe bananas
knob of butter
4 tsp dark muscovado sugar

- Make a slit down the length of the bananas, without cutting right through. Open the skin slightly and dot the bananas with the butter and sprinkle each one with the sugar
- Put the bananas into a shallow dish and microwave on High for 3–4 minutes until the skins turn black and the banana flesh is warm and soft
Roots recommends...Haven’t got a microwave? Then bake them in the oven preheated to 190°C/375°F/Gas Mark 5 for 15 minutes.

Coconut Ice Cream (Caribbean)

'A really easy recipe for delicious coconut ice cream, great with fresh fruit, hot bananas and puddings'










Serves 6

300ml/10fl oz double cream
125g/41/2oz sweetened
Tenderised coconut or desiccated
Coconut or grated fresh coconut
218g/7oz can sweetened
Condensed milk
200g/7oz carton fresh custard
1 tbsp vanilla essence
2 tsp mix of vanilla, almond and lemon extract (or 2 tsp mixed Caribbean essence)
Pinch of ground nutmeg

- Put the cream in a large bowl and whip until softly peaking, then add the coconut. Stir in the condensed milk, custard, vanilla essence, Caribbean essence and ground nutmeg
- Line a 900g/2lb loaf tin with clingfilm. Pour in the coconut mixture and freeze for 6 hours
- To serve, scoop into balls or invert onto a plate, remove the clingfilm and slice into 6 pieces.