Turon

Step 1: Put 2 ⅛ oz brown sugar on a plate and roll each half of 4 saba bananas or ripe plantains in it until coated.

Step 2: Lay a 8 spring roll wrappers sheet diagonally on the board. Put a banana half across the lower corner, lay a strip of 3 ½ oz ripe jackfruit alongside it, fold up the bottom corner, fold in both sides and roll up tightly. Brush the last corner with 1 tbsp water to seal. Make 8.

Step 3: Heat 1 ¾ cups vegetable oil in a wide frying pan over a medium heat to about 350°F, until a piece of wrapper sizzles steadily but doesn't brown at once. Fry the rolls in batches for 3–4 minutes, turning, until light golden.

Step 4: Sprinkle the remaining 2 ⅛ oz brown sugar into the oil around the rolls. It melts and turns to caramel within a minute; keep rolling the turon through it for 1–2 minutes so they are coated in a dark amber shell. Oil that is too hot is the common mistake: the sugar burns bitter before the banana softens.

Step 5: Lift them out onto a rack or a buttered plate (not kitchen paper, which sticks to the caramel). Leave for 2 minutes so the shell sets hard, then eat while still warm.