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Lebanese-style pomegranate chicken

30 minutes

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Coconut and chocolate overnight oats

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25–30 minutes

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Refined sugar-free coffee ice cream slice

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Vanilla crème brûlée

1 hour, plus 3 hours setting time

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Air-fryer gnocchi tots

15 minutes

Compressed pineapple salad

Serves 4

Difficulty Easy

Prep Time Preparation: 30 minutes, plus marinating time

Ingredients

1 medium pineapple
3 limes, zested and juiced
10 g mint
300 g mango, chopped and frozen
20 g coconut flakes , toasted

Method

1. Peel the pineapple, removing all the spines. Slice into paper-thin rounds.

2. Place the pineapple flat in a large Ziploc bag and pour over the juice and zest of 2 limes. Seal the bag. This will infuse the pineapple with lime and allow for maximum flavour. Chill for a few hours.

3. Place the frozen mango and the juice and zest of the remaining lime in a food processor and process until smooth. Scoop out immediately and serve with the compressed pineapple, fresh mint and toasted coconut.

Find more fruity dessert recipes here.

Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipes: Hannah Lewry and Claire-Ellen Van Rooyen
Food assistant: Claire-Ellen Van Rooyen

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Compressed pineapple salad

Ingredients

Method