Tostones with a dash of Mexico!
Peel and thickly slice a green plantain (plátano verde) into 10 or 12 pieces depending on size. Fry in corn oil until golden and set aside. Then place the fried slices between two sheets of baking paper. Take a heavy pan and whack to flatten. Fry the resulting disks again in corn oil (use original pan - saves on the washing up!). For the dipping sauce mash a buttery ripe Mexican haas avocado with a good handful of chopped coriander and juice of half a lime (Mexican one if possible) and add salt. Tuck in!