• 4 bananas
• 4 ozs (110 g/½ cup) sugar
• 7 fl ozs (200 ml/scant 1 cup) water
• 1 lime
• 1 orange

Make a syrup by dissolving the sugar in 7 fl ozs (200 ml/scant 1 cup) water over a medium heat, then simmer for 2–3 minutes and allow to cool. Pare the zests from the lime and orange with a swivel-top peeler; cut them into the finest julienne strips. Put the strips into a saucepan of cold water, bring to the boil and simmer for 4–5 minutes. Drain and refresh with cold water and drain again.

Squeeze the juice from the lime and orange. Slice the bananas at an angle or into rounds. Add the bananas with the fruit juices and zests to the cold syrup, reserving a little zest for decoration. Pour into a pretty dish. Sprinkle the reserved zests on top and leave the fruit to macerate in a cool place for at least 2 hours. Serve chilled.