Banana cream and chocolate eclairs

30 minutes

Apple recipes

Apple and cranberry pie

Toast recipes

Creamy cannellini-bean toasts

15 minutes

Soup recipes

Sweetcorn soup

20 minutes

Stew recipes

Haddock and prawn stew

15 minutes

Meringue recipes

Eton mess roulade with passion cream

20 minutes

Prawns with butternut rice, red curry cream and seaweed crisps

40 minutes

Kelp, wakame and mussel broth

10 minutes

Chilli recipes

Chilli and spice-stewed guavas and meringue

20 minutes

Guava and chocolate layer cake

30 minutes

Baked cherry custard

45 minutes

Buttery rum pineapple with crushed ginger biscuits

5 minutes

Buttery rum pineapple with crushed ginger biscuits

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 5 minutes

Ingredients

1-2 tots rum
100 g butter
50 g light brown sugar
1 ripe pineapple
Crushed ginger biscuits
Fresh cream

Method

Place tots rum in a pan with butter and light brown sugar* and simmer until the sugar has melted and the mixture is golden brown in colour.

Peel and cut ripe pineapple into thick slices and add to the pan, coating with the buttery rum sugar.

Cook for 5 minutes and serve hot topped with crushed ginger biscuits and a drizzle of fresh cream.

Spinach lasagne

Kung pao chicken

Durban fish curry

Banana cream and chocolate eclairs

Apple and cranberry pie

Creamy cannellini-bean toasts

Sweetcorn soup

Haddock and prawn stew

Eton mess roulade with passion cream

Prawns with butternut rice, red curry cream and seaweed crisps

Kelp, wakame and mussel broth

Chilli and spice-stewed guavas and meringue

Guava and chocolate layer cake

Baked cherry custard

Buttery rum pineapple with crushed ginger biscuits

Buttery rum pineapple with crushed ginger biscuits

Ingredients

Method