1 oz polyunsaturated margarine

1 Orange, juice only

4 firm ripe bananas, peeled.

1 tblsp clear honey or 1 oz unrefined sugar to taste

Decorate: 4 tsp of thick Yogurt or Crème Fraiche

A little ground cinnamon A few sprigs of fresh mint.

Melt the margarine gently in a frying pan. Add the Orange juice and honey or sugra. Slice each banana 3 times lengthways to 1 inch from one end and slightly fan out. Gently cook each banana for 2-3 minutes, turning once. Lift out to a warm serving dish. Decorate with a spoonful of yogurt, a sprinkling of spice and a sprig of mint.

3 bananas Juice and grated rind of 1⁄2 a Lemon

2 tblsp ground Almonds

1⁄4 tsp mixed Spice

1⁄4 tsp ground Ginger

2 tblsp chopped Pecan nuts or Walnuts

6 Croissants

1 beaten egg

2 tblsp flaked Almonds

Peel the bananas. Mash them with the lemon juice and rind; mix in the ground Almonds, Mixed Spice, Ginger and Pecan Nuts (You can add a little honey or unrefined sugar if liked). Carefully make a pocket in each Croissant by splitting it along the curved side; spread some of the spiced banana mixture inside each Croissant. Place them on a greased baking sheet. Brush the filled Croissants with beaten egg and sprinkle with Almonds. Bake at 190 degreesC, 375 degrees F, Gas mark 5 for 8 minutes. Serve straight from the oven for breakfast.

4 bananas, peeled and cut into chunks

4 slices of fresh pineapple, peeled and cut into chunks

Coarsely grated rind of 1 Orange

2 tblsp soft brown sugar

5oz wholemeal flour

3oz of butter

2 tblsp demerera sugar

2 tblsp dry muesli Icing sugar

Thin strips of Orange rind.

Mix the chunks of banana and pineapple together with the Orange rind and soft brown sugar. Place into a lightly greased pie dish. Put the flour and butter into a bowl; rub in until the texture of coarse crumbs. Mix in the demerera sugar and the muesli and sprinkle evening over the fruit. Bake 190 Degrees C, 375 degrees F, Gas Mark 5 for 25- 30 minutes. Dust the top generously with icing sugar, flash under a moderately hot grill until the icing sugar caramelises. Sprinkle with strips of orange rind and serve hot with thick yogurt if liked.