Filipino turon

Place a large pan over a medium heat with a dash of oil and fry the plantain until soft and golden (approx. 5 minutes)

Fold in the muscovado sugar and caramelised condensed milk, stir to combine and dissolve the sugar, then leave to cool

Once cooled, divide the filling into 4 equal portions. Shape each quarter into a sausage and place onto each spring roll wrapper, then roll them up into a spring roll shape, using a little water to seal the pastry together and ensuring there are no gaps. Set aside

To make a quick caramel syrup, place the sugar in a pan with 100ml of the water and place over a high heat. Cook, without stirring, until you have a nice golden caramel, then very carefully add the rest of the water (it may spit a little). Continue to cook until reduced slightly to a syrupy consistency

Preheat a deep-fat fryer or pan of oil to 160ºC then deep-fry the turons for 5 minutes or until golden brown (you may need to work in batches)

Serve sprinkled with sesame seeds and drizzled with the caramel syrup