Instructions: Peel and grate the ginger.

Peel the oranges and cut into slices. Place the ginger rum sugar lemon juice and rosemary in a large nonstick frying pan.

Bring to the boil and simmer on the boiling platefor to 2 minutes or until syrupy.

Add 25g butter and set aside in a bowl at the back of the aga to keep warm.

Slice the bananas lengthways.

Melt the remaining butter in the frying pan.

Fry the bananas on the boiling plate for 1 to 2 minutes turning from time to time until golden brown.

Place in a shallow ovenproof dish with the oranges.

Pour the warm rum syrup over the top cover and cook on the grid shelf on the floor of the roasting ovenfor 20 minutes if still hot or for 25 to 30 minutes in prepared a little in advance and cooked from cold.

Serve immediately with the ice cream.

The fruits can also be divided among six pieces of foil wrapped into parcels and cooked separately. To save time scoop the ice cream into portions and place on a foil lined tray in the freezer 24 hours in advance ready to serve.

Serves 6

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