By Paul Gayler
It is vitally important that the plantains are just ripe (yellow with black mottling), as overripe black plantains are too starchy to wrap the beans.
Preheat the oven to 220°C/425°F/gas mark 7. Using a small knife, cut a slit through the peel of each plantain from top to bottom along the inner curve, then place in a baking tin. Bake in the oven for