One of those easy French-style galettes. Fresh lime juice and cardamom seeds add an exotic flavour and the flaked almonds give it texture.

1 sheet frozen puff pastry

2 – 3 medium firm ripe bananas

1 tablespoon brown sugar

Juice of ½ lime (or lemon)

¼ tsp cardamom seeds

20g softened unsalted butter

1 tablespoon flaked almonds

Preheat the oven to 200degC.

Using a cake tin to guide you, cut out a 20cm circle from the pastry and place on the baking tray.

Peel the bananas and slice on an angle into thin slices. Place in a bowl with the sugar, lime juice and cardamom seeds. Stir gently to combine. Arrange the bananas in a decorative pattern over the pastry circle and dot with butter. Sprinkle the almonds over the top and bake for 20 –25 minutes or until tart is a rich golden brown. Remove and serve warm with honey ice-cream or coconut ice-cream.

Tip: if you crush the cardamom seeds slightly (use a mortar and pestle or put them in a small bag and use a rolling pin), they will release more flavour.