Pan-fried Bananas with Lime & Cardamom Cream

To make cardamom cream, whip the cream and cardamom until soft peaks form.

Remove 3 thick strips of rind from 1 of the limes using a vegetable peeler. Remove any pith from rind and cut into thin strips. Reserve for serving.

Squeeze the limes. Heat butter in a frying pan over medium heat and cook banana, tossing frequently, for 4 minutes.

Add the lime juice and honey, and gently toss to coat. Serve warm with cardamom cream and sprinkled with almonds and reserved lime rind strips.