Twice-fried green plantains (Tostones)

1. Cut off both ends of the green plantains, score the skin lengthways in 3-4 places and peel it off with your fingers; cut the plantain into 3 cm thick rounds.

2. Heat the oil to 160 °C in a deep pan and fry the plantain rounds for 3-4 minutes until yellow and tender but not yet browned; drain on kitchen paper.

3. While still warm, flatten them one by one to about 1 cm thick using a chopping board or a tostonera (the base of a flat plate between two sheets of baking paper also works).

4. Heat the oil to 190 °C and fry the flattened discs again for 2-3 minutes until golden and crisp; drain and salt immediately.

5. For the dip, mix the crushed garlic with the olive oil, lime juice and a pinch of salt.

6. Serve hot with the garlic oil, as a side or a starter.

Tip: Tostones only work with green, firm plantains – if the skin is turning yellow, make sweet maduros instead.