Pineapple - 1 small, trimmed, cored and cut into four 1 inch slices
Melted butter - 1 tbsp
Lemon juice - 1 tbsp
Ground cinnamon - 0.5 tsp
Soft brown sugar - 2 tbsp
1) Mix together the butter, lemon juice, cinnamon and brown sugar in a small bowl.
2) Baste both sides of the pineapple slices and cook for 5 to 10 minutes, turning once, on the barbecue or under the grill. Serve hot with ice cream. Serves 4.
Water - 300 ml
Caster sugar - 200 g
Unwaxed lemons - 4
Egg white - 1
1) Heat the water and sugar in a saucepan, stirring occasionally, until the sugar has dissolved.
2) Pare the rind of two of the lemons into the pan and then simmer for another 2 minutes. Leave to cool and then refrigerate for 15 minutes.
3) Stir in the juice of all 4 lemons and then strain (to remove the rind) into a shallow freezable container and freeze for 4 hours.
4) Remove from the freezer and mash with a fork to break up the ice crystals. Whisk the egg white until frothy and then stir it into the sorbet. Freeze again for at least 4 hours before serving. Serves 4-6.
To make lime sorbet, replace the lemons with the rind of 3 and juice of 6 limes.
Olive oil - 3.5 tbsp
Sweet potatoes - 1 kg
Curly kale - 200 g
Fresh or frozen cranberries - 100 g
Water - 60ml
Honey - 1 tbsp
Chilli powder - 1 tsp
Pumpkin seeds - 50 g
1) Peel and chop the sweet potatoes into bite-size pieces. Toss with 2 tbsp of olive oil and place on a baking tray. Roast at 200°C for 40 minutes, turning once.
2) 15 minutes before the sweet potatoes are ready, toss the kale in 1 tbsp of oil and place on a baking tray, lined with foil. Roast for 15 minutes.
3) Meanwhile, heat the cranberries in a small pan with the water, honey, chilli powder and remaining olive oil. Wait until the cranberries burst and then turn down the heat. Simmer for 10 minutes.
4) Toast the pumpkin seeds in a frying pan (with no oil), turning often, until fragrant and golden.
5) Mix together the sweet potatoes, kale and cranberry sauce and scatter over the pumpkin seeds. Serves 4 as a main-dish.