Instructions: Place the bananas on the grid close to the heat and packed closely together.

Let them cook until the side nearest the charcoal is black, turn over and cook again on the other side.

It should take about 10 minutes each side.

When the skins are thoroughly black and the banana inside really hot, put one on each plate and peel the top segment of the skin back carefully so that you have a canoe of skin full of banana.

Sprinkle brown sugar along the top and a squeeze of lime or lemon, pour a little cream over it and eat with a teaspoon.

The hot sweet banana, crunchy sugar, sharp citrus and cool cream make an unforgettable combination and a wonderful end to a smashing barbecue party.

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