Prepare the Plantains: First, you'll need to peel the ripe plantains. Unlike a banana, the skin of a ripe plantain can be a bit tougher. I find the easiest way is to trim off both ends with a sharp knife. Then, make a shallow slit down the length of the plantain, just through the skin, and peel it back in sections.

Slice the Plantains: Place the peeled plantain on a cutting board. Slice it on a diagonal (also called a bias cut) into pieces that are about 1-1.5cm (around ½ inch) thick. Slicing on the diagonal gives you more surface area, which means more opportunity for delicious caramelisation!

Heat the Oil: Pour the neutral oil into a large, heavy-bottomed frying pan or skillet. A cast-iron skillet works wonderfully here for even heat distribution. Place the pan over a medium heat. Let the oil heat up for about 2 minutes. It should be hot enough to sizzle but not so hot that it’s smoking.

Fry the First Side: Carefully place the plantain slices into the hot oil in a single layer. It's important not to overcrowd the pan; fry in batches if you need to. Let them cook undisturbed for 3-5 minutes on the first side. You're looking for the edges to turn a deep golden brown and for the sugars to visibly caramelise.

Flip and Cook the Second Side: Using tongs or a spatula, carefully flip each slice over. What works best for me is to start with the first slice I placed in the pan and work my way around. Cook for another 3-5 minutes on the second side until they are beautifully browned and tender all the way through.

Drain and Serve: Once cooked, remove the plantain slices from the pan and place them on a plate lined with a bit of kitchen paper to absorb any excess oil. If you like, sprinkle them immediately with a tiny pinch of fine sea salt. This enhances their natural sweetness. Serve them warm.